Herbed and Cornmeal Flatbread

I love bread. It's a bit of an obsession to find good bread, so making it and having in the house is a treat, as I could normally polish off all that we have in a single day.  My mother found me this recipe, and after hanging onto it for several months, finally got around to trying it, with great success!

1 1/2 cups flour
1/3 cup corn meal (stone ground)
1 1/2 tsp baking powder
3/4 tsp salt
1 cup plus 2 tbsp greek yogurt
1/4 tsp herbs
canola oil

I upped the quantity of herbs because I like lots of flavor! I actually used a little baggie full of Italian herbs made for dipping olive oil, which worked great, but any mix you prefer would be delicious.

1.  Mix dry ingredients in food processor, then add yogurt until mixture forms a ball (it really does do this!)
2.  Chill for at least an hour (up to 1 day) in the refridgerator
3.  Divide dough into 8 pieces.  Easiest is to cut like a pie and then re-roll if you want round bread.  I just flattened out the triangles for ours.
4.  Heat well seasoned cast iron skillet and add canola oil
5.  Cook 2 minutes on each side, and keep warm in the oven. They get nice and browned.

You can see the results here, served up with some beef stew, broiled potatoes, and zucchini.  Without considering the canola oil, these come out to about 170 calories each (for 1/8 the recipe)