Since I made the Zucchini Lasagna, I wanted to have some “bread” with it. I loved the two ingredient bread that I had made, and decided to try making a garlic bread.
Again, I used 1 cup of full fat greek yogurt, and 1 cup of flour. Mix together, and let rest. Kneed, and roll out. I oiled my pizza stone with some olive oil, and laid the dough on top. Pressed out some spots or indents.
Topped the dough with olive oil, Italian seasoning, and chopped garlic.
Bake at 350 degrees for about 25-30 minutes or until golden brown.
This was a perfect accompaniment for my zucchini lasagna. I love this chewy bread. I don’t feel as guilty since this has some protein in it.
Blessings.
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