Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (15g) baking powder
  • ½ tsp (3g) salt
  • ¾ cup (180ml) Greek yogurt, plain
  • 1 tbsp (15ml) olive oil
  • 3 tbsp (42g) unsalted butter, melted
  • 3 cloves (15g) garlic, finely minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) dried basil
  • ¼ tsp (1g) salt
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ¼ cup (10g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Mix the flour, baking powder, and salt in a large bowl. Stir in the Greek yogurt and olive oil until a shaggy dough forms.
  2. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth. If the dough is too sticky, add flour 1 tablespoon at a time.
  3. Divide the dough into two equal balls. Using a rolling pin, flatten each ball into an oval shape about ¼ inch (6mm) thick. Place the ovals on a baking sheet brushed with olive oil.
  4. Combine the melted butter, minced garlic, oregano, basil, and salt in a small bowl. Stir until well combined and brush the mixture generously over the surface of the rolled-out dough.
  5. Evenly distribute the shredded mozzarella and grated Parmesan over the garlic glaze. Bake at 425°F (218°C) for 8–12 minutes until edges are deep mahogany brown and cheese is melted.