Low Sodium Flatbread Recipe

AuthorcukebookRatingDifficultyIntermediate

I'm a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flat breads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza...the small ones of course. So I decided to come up with a low sodium flatbread recipe so I could freeze my own flatbreads and make pizzas conveniently without getting slammed with tons of sodium. These low sodium flatbreads are super easy to make, and you can freeze them and use them for months. This recipe makes 8 flatbreads, and when individually wrapped and frozen, will last up to 6 months.

Yields8 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Ingredients

 2 cups Whole grain flour (All purpose works)
 1 cup Warm water
 2 tsp Olive oil
 3 tsp Lemon juice, fresh squeezed
 1 tbsp Garlic powder
 2 tsp White pepper, ground

Procedure

1

Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.

2

On medium, knead the dough for about 5 minutes. If you're doing this by hand, knead the dough for 10 minutes.

Click for a 5 Minute timer

3

Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.

4

Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes.

Click for a 10 Minute timer

5

Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.

6

Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan.

Click for a 2 Minute timer

7

Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in freezer for up to 6 months!

Nutrition Facts

Serving Size 1 Flat bread

Servings 8


Amount Per Serving
Calories 141.8
% Daily Value *
Total Fat 4.2g7%
Saturated Fat .5g3%
Sodium 1.9mg1%
Potassium 138.2mg4%
Total Carbohydrate 23.7g8%
Dietary Fiber 3.7g15%
Sugars .3g
Protein 4.6g10%

Phosphorus 11.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

low sodium flatbread recipe

Ingredients

 2 cups Whole grain flour (All purpose works)
 1 cup Warm water
 2 tsp Olive oil
 3 tsp Lemon juice, fresh squeezed
 1 tbsp Garlic powder
 2 tsp White pepper, ground

Directions

1

Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.

2

On medium, knead the dough for about 5 minutes. If you're doing this by hand, knead the dough for 10 minutes.

Click for a 5 Minute timer

3

Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.

4

Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes.

Click for a 10 Minute timer

5

Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.

6

Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan.

Click for a 2 Minute timer

7

Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in freezer for up to 6 months!

Low Sodium Flatbread Recipe

6 thoughts on “Low Sodium Flatbread Recipe”

  1. Made the flatbread today and it is really good and is now included in my repertoire of no and low sodium recipes! Love your recipes keep them coming 🙂

    • Chris! So glad to hear.

      This is also one of my favs in my tool box of low sodium recipes. I love to make 10-20 ahead of time and pull them out of the freezer whenever I need them.

      Thanks,
      Anthony

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