This easy flatbread recipe requires no yeast or special equipment! All you need to make these tender, chewy yogurt flatbreads is a hot skillet and about 30 minutes. You don’t even need an oven!
There’s absolutely nothing like fresh bread for scooping up smoky baba ganoush or creamy carrot hummus. I love warm, soft homemade pita bread, but if you’ve been reading for any length of time, you know that I tend to be sort of spontaneous in the kitchen, which means I don’t always have time to let a batch of yeasted bread dough rise in time for dinner.
That’s why I started experimenting with this new no-yeast yogurt flatbread recipe! I can make the dough in minutes and—thanks to the addition of baking powder—I can mix, roll, and cook a batch of 6 golden flatbreads in a hot pan on the stovetop in just about 30 minutes! Adding Greek yogurt to the dough gives the finished flatbreads a tender, stretchy texture and a subtle tangy flavor.
If you’re intimidated by baking with yeast, try this beginner-friendly flatbread recipe. Keep them wrapped in a clean kitchen towel to stay warm and soft, then watch how fast they disappear!
Yogurt Flatbread Ingredients
The magic of fresh bread is that you only need a few ingredients to make it!
- Plain Greek yogurt helps the dough come together. This is the secret to soft, tender flatbread with a little tang. It also adds protein! Use your favorite plain Greek yogurt, either homemade or store-bought. You can also use thinner, European-style yogurt, but you may not need quite as much.
- All-purpose flour gives the dough structure and a chewy bite. I haven’t tried this recipe with gluten-free all-purpose flour, but if you do please let us know how it goes in the comments! You’ll need a little extra flour for dusting your work surface so the dough doesn’t stick as you roll it thin.
- Baking powder is the leavening agent that helps the flatbread puff and bubble up slightly as it cooks.
- Kosher salt is essential for the flavor of any bread recipe!
- Extra virgin olive oil: Just a drizzle of olive oil in the dough keeps it supple and soft. You will taste the oil in the finished flatbread, so make sure to use a delicious, high-quality oil for this recipe.
How to Make Yogurt Flatbread
This easy flatbread recipe proves that homemade bread doesn’t have to be complicated. You do need a rolling pin to form the flatbreads, but all you need besides is a bowl, and wooden spoon, and a hot skillet! Here’s what each step of the process looks like.
- Mix the dough. In a large mixing bowl, combine 1 cup plain nonfat Greek yogurt, 1 1/2 cups all-purpose flour, and 1 teaspoon baking powder. Season with 1/2 teaspoon kosher salt and add 1 to 2 teaspoons extra virgin olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
- Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
- Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
- Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
- Cook the flatbreads. Heat a dry cast iron skillet over medium-high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
- Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.
Make it Your Own
I generally keep it simple, but here are a few ways you can customize this flatbread recipe
- Make whole wheat yogurt flatbreads: Swap 1/3 of the all-purpose flour for whole wheat flour to add a nutty flavor and extra fiber. More than that, and I find the breads can turn out dry and not as stretchy.
- Add herbs to the dough: Mix in a tablespoon of chopped fresh parsley, dill, or cilantro for a pop of color and flavor in every bite.
- Try it with spices: Stir in 1/2 teaspoon ground cumin, coriander, or za’atar to the dough to give the flatbreads a warm, aromatic twist.
- Brush with garlic oil: After cooking, brush each warm flatbread with olive oil mixed with roasted garlic for a fragrant, garlicky finish.
What to Serve with Yogurt Flatbreads
These flatbreads are so versatile, they disappear quickly! Here are a few of my favorite ways to enjoy them:
- With dips and spreads: Tear off a warm piece and dunk it into hummus or spinach pistachio dip.
- As a wrap: Fill the flatbread with falafel and tahini sauce or use it to make chicken gyros with a spoonful of tzatziki. They’re also excellent for Turkish steak wraps.
- On the side: Serve alongside hearty dishes like Tunisian Chickpea Stew or Spicy Lentil Soup with Spinach.
- Quick pizza: Spread a flatbread with jammy tomato sauce and top with vegetables and cheese. Pop it under the broiler for a speedy flatbread pizza!
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Yogurt Flatbread Recipe
Equipment
Ingredients
- 1 cup plain Greek yogurt
- 1 1/2 cups all-purpose flour, plus more for kneading
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 2 teaspoons extra virgin olive oil, and more for the bowl
Instructions
- Mix the dough. In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
- Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
- Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
- Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
- Cook the flatbreads. Heat a dry cast iron skillet over medium high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
- Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Storage: Store leftover flatbreads in an airtight container at room temperature and use within a day or two. For longer storage, freeze them with parchment paper in between them.
Nutrition
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