Smoked Salmon Breakfast Flatbread
These flatbreads topped with smoked salmon are perfect for any meal, whether you're enjoying them for breakfast or opting for a breakfast-inspired dinner. They beautifully blend my two culinary loves – lox and the delightful flavors of everything bagel seasoning!
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Ingredients
- 1 cup 5 oz all purpose or white whole wheat flour*
- 1 cup non-fat Greek yogurt
- olive oil spray
- Everything Bagel Seasoning
- 1/2 red onion
- 1 tablespoon extra virgin olive oil
- 2 ounces 1/2 cup 1/3 less fat cream cheese
- 1 beefsteak tomato
- 4 ounces smoked salmon or nova lox
- 2 tablespoons capers
- fresh dill
- *For gluten free I suggest Cup 4 Cup flour.
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven temperature to 450°F. If you are using parchment paper, either line a large baking sheet with a silicone mat or lightly coat it with oil.
- 2
In a medium mixing bowl, combine the flour, baking powder, and salt, whisking the ingredients together thoroughly.
- 3
Incorporate the yogurt into the dry mixture, using a fork or spatula to blend until the texture resembles small crumbles.
- 4
Dust a clean work surface with flour and transfer the dough from the bowl. Knead it gently for about 20 turns until it feels tacky but not overly sticky (it should not leave residue on your hands when you pull away).
- 5
Portion the dough into four equal pieces, each weighing approximately 3-3/8 ounces.
- 6
Sprinkle some flour on your work surface and your rolling pin, then roll each piece of dough into thin ovals, measuring 7 to 8 inches in diameter, and arrange them on the prepared baking sheet.
- 7
Lightly mist the surface of the dough with olive oil, and create a 1-inch border around the edges by sprinkling everything bagel seasoning.
- 8
Mix half of the red onion with a drizzle of olive oil, and distribute the mixture evenly in the center of each flatbread.
- 9
Place the baking sheet in the oven and bake for 10 to 14 minutes, or until the crust achieves a golden and crispy texture.
- 10
Once out of the oven, add dollops of cream cheese to the center of each flatbread, ensuring the edges remain clear.
- 11
Layer with slices of tomato, followed by the smoked salmon, and finish with capers and dill on top.
- 12
Preheat your air fryer to 400°F.
- 13
When the air fryer is heated, transfer the flatbreads into the basket and cook until they are firm and golden, approximately 5 to 6 minutes, flipping them halfway through. Repeat this process with the remaining pieces of dough.
Nutrition Information
Notes & Tips
- *This dough recipe works best with Stonyfield or Fage, it will be too sticky with Chobani or other brands.