5-Ingredient Yogurt Flatbread

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.
  • READ MORE: A Comprehensive Guide to Baking With Olive Oil
  • TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop 

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!