Meet your newest obsession: Yogurt Flatbread! These dreamy, pillowy-soft flatbreads come together with just two main ingredients, no yeast, and absolutely no fuss. Whether you’re whipping up lunch wraps, scooping up your favorite dip, or serving a quick side, this recipe is pure magic for busy weeknights or spontaneous snack attacks.
Why You’ll Love This Recipe
- Ridiculously Simple: With just two main ingredients and no yeast, anyone can make Yogurt Flatbread anytime—even on a whim!
- Soft and Fluffy Texture: The magic of Greek yogurt creates impossibly tender and pillowy flatbreads that stay soft for hours.
- Versatile for Any Meal: Serve them as a base for wraps, alongside hearty curries, or simply tear and dip—you’ll never run out of ways to enjoy them.
- Allergy-Friendly & Customizable: No eggs, no yeast, and simple swaps mean this recipe can fit almost any dietary need or kitchen situation.
Ingredients You’ll Need
The magic of Yogurt Flatbread lies in its stripped-back ingredient list—each item is simple, easy to find, but totally essential for that perfect chew and golden flavor. Here’s what you’ll need and why it matters:
- Plain Greek Yogurt: Brings all the moisture and just the right tang, creating supple, pillowy dough. Non-fat works, but feel free to use whole milk or low-fat—just avoid runny regular yogurt for best results.
- Self-Raising Flour: Cuts out the need for yeast and helps the flatbread puff up beautifully. If you don’t have it, see below for the simple swap with all purpose flour and baking powder.
- All Purpose Flour (if substituting): Works perfectly as a base if you add baking powder for lift. Just as fluffy and delicious!
- Baking Powder: Needed only if you’re using plain/all purpose flour, giving your flatbreads just the right airy boost.
- Pinch of Salt: Don’t skip this—it wakes up all the flavors and balances the tang of the yogurt.
- Olive Oil Spray: Lightly coats the pan for that irresistible golden crust without making the bread greasy.
Variations
One of my favorite things about Yogurt Flatbread is just how adaptable it is—there are endless ways to riff on this recipe, depending on your mood, pantry, or dietary style. Don’t be afraid to get creative each time you make it!
- Herbed Flatbread: Add a handful of chopped fresh herbs (like dill, parsley, or cilantro) or sprinkle dried oregano into the dough for extra flavor and a bright pop of color.
- Cheesy Twist: Mix shredded cheddar, mozzarella, or crumbled feta right into the dough for gorgeous gooey bites in every piece.
- Vegan Version: Swap in a thick, non-dairy Greek-style yogurt and use your favorite plant-based butter or oil for cooking—easy and still delicious.
- Whole Wheat Option: Replace half the flour with whole wheat for a slightly heartier taste and extra fiber (you may need a touch more yogurt).
- Spiced Flatbread: Stir in spices like cumin, smoked paprika, or za’atar for a Middle Eastern flair.
How to Make Yogurt Flatbread
Step 1: Mix the Dough
Start by grabbing a large mixing bowl and adding your flour, pinch of salt, and, if needed, the baking powder. Give it a quick stir, then scoop in your Greek yogurt. Using a wooden spoon, begin to mix until it starts forming small clumps—then, switch to your hands and gently work it all together until you have a rough ball.
Step 2: Knead & Rest
Transfer the rough dough onto a floured surface and knead with your hands for 3–5 minutes. The dough should become soft, smooth, and just a little tacky—but not sticky. If things get messy, sprinkle with a bit more flour. Let the dough rest for a quick 10 minutes—this makes it even easier to handle and roll out.
Step 3: Shape Your Flatbreads
Divide your dough into four equal pieces and roll each into a little ball. Dust your surface and rolling pin with a little extra flour, then gently roll each ball into a flat circle, about 6–7 inches across. Flip and sprinkle flour often so nothing sticks—don’t stress about perfect circles; uneven shapes add personality!
Step 4: Cook to Perfection
Heat a nonstick or cast iron skillet over medium-high and spray lightly with olive oil. Set one flatbread onto the hot pan and cook for 2–3 minutes, until the bottom starts to bubble and turn golden brown. Carefully flip it over and cook for another 1–2 minutes, until both sides are puffed and beautifully spotty. Repeat with the remaining dough.
Step 5: Keep Warm & Enjoy
As each Yogurt Flatbread finishes cooking, transfer it to a plate and cover with a clean towel or foil to keep it warm and steamy. They’re best enjoyed right away, but can easily be made ahead and gently reheated, too!
Pro Tips for Making Yogurt Flatbread
- Choose the Right Yogurt: Avoid runny regular yogurt; thick, Greek-style yogurt makes for the best textured dough that’s easy to work with and yields chewy, tender flatbread.
- Keep It Floured, Not Sticky: Always dust your hands, rolling pin, and surface with flour to prevent stickiness, and sprinkle a touch more on the dough if it’s too wet.
- High Heat, Quick Flip: Cook your flatbreads over medium-high heat for beautiful puffing and golden spots—don’t walk away during cooking, as they go fast!
- Cover to Keep Soft: Stack flatbreads and cover them with a clean towel immediately after cooking to lock in softness and keep them freshly warm.
How to Serve Yogurt Flatbread
Garnishes
A simple brush of melted butter or olive oil, a sprinkle of coarse sea salt, freshly chopped herbs, or even a dusting of za’atar can turn each Yogurt Flatbread into a little work of art! Try adding garlic butter for something extra indulgent, or scatter toasted sesame seeds for visual flair and nutty flavor.
Side Dishes
Yogurt Flatbread pairs perfectly with just about everything: scoop up creamy hummus, swirl into spicy curries, pile with salad and grilled chicken for a quick wrap, or serve with a tangy cucumber yogurt dip for a Mediterranean touch. Even a simple bowl of soup or bowl-style salad feels more exciting with warm flatbread on the side.
Creative Ways to Present
Host a build-your-own wrap night and set out a stack of Yogurt Flatbread with bowls of toppings and sauces. Or cut the breads into wedges for scooping and dipping at parties. For a pretty appetizer, top with smoked salmon, herbed whipped feta, or vibrant veggies for colorful, napkin-friendly bites!
Make Ahead and Storage
Storing Leftovers
Leftover Yogurt Flatbread stores beautifully! Just let them cool to room temperature and stack with parchment or wax paper between each piece. Pop in an airtight container or ziplock bag; they’ll stay soft for up to three days at room temp or up to a week in the fridge.
Freezing
Want to make your flatbreads ahead? After cooling, stack them with a layer of parchment in between and place inside a freezer bag. They freeze well for up to two months and barely lose a bit of that signature softness—just thaw at room temperature when you’re ready to eat.
Reheating
To rewarm, simply give each Yogurt Flatbread a quick stint in a dry skillet over medium heat for 30–60 seconds, or wrap in foil and place in a warm oven for a few minutes. Avoid the microwave if possible—it can make them a bit chewy, but it’s fine in a pinch!
FAQs
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Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best for Yogurt Flatbread because it’s thick and strained, which yields a sturdy yet soft dough. If you only have regular yogurt, try to strain it through cheesecloth or a coffee filter for an hour to remove excess liquid, or reduce the amount slightly to keep your dough from getting too sticky.
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Do I have to use self-raising flour, or will all purpose work?
All purpose flour works perfectly—just be sure to add baking powder (about 1 teaspoon per cup of flour) to give your flatbreads a light, puffy texture. Self-raising flour has this built in, so there’s no need to add more if you use it.
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Can I make Yogurt Flatbread ahead of time?
Absolutely! You can store the cooked flatbreads at room temperature or in the fridge, and even freeze them for long-term storage. To serve, just reheat briefly in a hot skillet or oven to bring back that fresh-baked softness.
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What can I do if my dough feels too sticky or too dry?
If your dough is sticky, dust with a bit more flour as you knead and handle it. If it feels too dry and crumbly, add a small spoonful of yogurt until it comes together. The final dough should be soft and pliable, but not wet.
Final Thoughts
If you’ve never experienced the joy of warm, homemade Yogurt Flatbread, now is your chance! Whether you’re a seasoned bread baker or a total newbie, this recipe guarantees fluffy, satisfying results every single time. Go on—give it a try and let your kitchen fill with the scent of fresh flatbread. I bet you’ll come back for more!
Print
Yogurt Flatbread Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Bread
- Method: Pan-Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Learn how to make fluffy and soft yogurt flatbread with just 2 simple ingredients. This easy no-yeast recipe is perfect for wraps, dipping, or enjoying on its own.
Ingredients
For the flatbread:
- 3/4 cup plain Greek yogurt – I’ve used non-fat
- 1 cup self-raising flour (or plain all-purpose flour)
- 1 teaspoon baking powder (only add if using all-purpose flour)
- Pinch of salt
- Olive oil spray for cooking
Instructions
- In a large bowl, add the flour and stir through a pinch of salt. *If using plain all-purpose flour, also add in the baking powder
Add the yogurt and stir together with a wooden spoon. Then using one hand mix together in the bowl until it forms one rough ball
- Transfer dough to a clean lightly floured surface/table. Knead with your hands for 3-5 minutes until you achieve a smooth ball. *If it’s too sticky or wet, sprinkle lightly with flour as needed
Allow the dough to rest for 10 minutes
- Cut the dough into 4 equal pieces and roll them into balls
Dust the table with flour, using a rolling pin flatten the dough to create a flat circle shape approx 16-18cms / 6-7inches. *Remember to keep sprinkling flour on the dough and flip it upside down whilst rolling it flat
- Heat a pan over medium-high heat and add a few sprays of olive oil spray (or lightly brush with oil). Add one dough and cook for 2-3 minutes until you start to see some bubbles appear
Lift one of the corners and once golden brown, gently flip using a spatula. Cook the second side for 1-2 minutes. Once it puffs up and golden, it’s ready!
- Transfer the flatbread to a plate and continue the above step for the remaining pieces. To keep them warm, cover with a clean kitchen towel or aluminum foil
Nutrition
- Serving Size: 1 flatbread
- Calories: 175
- Sugar: 2g
- Sodium: 280mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 2mg
