This thin flatbread is a great alternative to tortillas and considering it is an unleavened type of bread it is pretty fast and easy to make. It can be served as a wrap or accompaniment to salads and barbeque. It is especially great when served with Middle-Eastern-style dishes.
Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.
Mix yogurt, sour cream, and olive oil together in a separate bowl; stir in dried mint. Pour over flour mixture and mix with a wooden spoon until well-combined.
Turn dough out onto a well-floured work surface. Knead dough until smooth and elastic, dusting with flour until it is no longer sticky, 8 to 10 minutes. Cover the dough with plastic wrap and let it rest, about 10 minutes.
Divide dough into 6 small balls and roll each piece out into a thin circle.
Heat a large skillet over medium-high heat. Brush with vegetable oil. Carefully transfer one flatbread into the hot skillet. Cook until bottom side is golden brown and slightly charred, about 1 minute. Brush raw side with oil and flip. Cook until golden, about 30 seconds. Transfer to serving dish. Repeat with remaining flatbreads.
Per Serving: 161 calories; protein 4.4g; carbohydrates 17.6g; fat 8.6g; cholesterol 3.9mg; sodium 219.8mg.