This Quick and Easy Yogurt Flatbread is made with just 4 ingredients. There's no yeast, no kneading, and it's ready in just 20 minutes!
When it comes to making bread, homemade flatbread is one of the fastest and simplest ways to do it. And it's so versatile. Serve it alongside curries, soups, stews, salads, and dips, or use it to make sandwich wraps and even pizza (check out my Flatbread White Broccoli Pizza)!
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First off, let's talk about this dough. Have you heard about 2-ingredient dough? It's made with just self-rising flour and Greek yogurt, and it's totally awesome. I've used it to make Quick and Easy Air Fryer Bagels and Quick and Easy Garlic Knots.
Well, this dough is that dough, but instead of buying self-rising flour, I make my own because I always have the ingredients on hand that I need to make it. So, technically, it's 4-ingredient dough, but you can make it 2 if you use self-rising flour.
The dough comes together in just a minute or so, and all you need is a bowl and a spoon. That means you don't have to bring out or clean the mixer (hooray!).
You don't knead this dough, which is also great. And since there's no yeast, you don't have to wait around for it to rise. You use it immediately.
Once your dough is made, all you have to do is divide it into 4 pieces, roll it out, and quickly cook each piece in a skillet on the stove until you get those lovely golden brown spots on each side. Done!
These yummy flatbreads go with just about anything, and they've come to the rescue on many occasions when I thought I had bread in the house but didn't.
Last night, for example, we ate them with roast beef and gravy. And when the roast beef was gone, I am not ashamed to admit that we put gravy in little bowls and kept on dipping away with the rest of our flatbread.
And this morning, I cooked up some scrambled eggs with peppers, onions, ham, and cheese and wrapped it all up inside these flatbreads. Toast, schmoast. This was so good!
Ingredients You Need
- All-purpose flour
- Baking powder
- Salt
- Plain Greek yogurt (whole milk, low-fat or non-fat)
Note: You can make this a true 2-ingredient dough by using 1 cup of self-rising flour in place of the all-purpose flour, baking powder, and salt.
How to Make Quick and Easy Yogurt Flatbread
Place the flour, baking powder, salt and yogurt in a large bowl. Stir until the dough gathers into a ball.
On a floured surface, divide the dough into 4 equal pieces, and shape each piece into a ball. Begin preheating a large skillet over medium to medium-low heat.
While the skillet is preheating, take one ball of dough and place it on your floured surface. Sprinkle some flour on top and gently flatten it into a disc shape with your hand.
Roll it into a circle about 8 inches in diameter (or whatever size you want), making sure to keep your work surface, the top of your dough, and your rolling pin floured so there is no sticking.
Add the dough to the preheated skillet; cook for 1 to 2 minutes or until the bottom is covered with golden brown spots. You will also see some bubbles form in the top of dough.
Flip; cook another 1 to 2 minutes or until the other side has golden brown spots and the bread is cooked through.
Immediately place the flatbread on a plate and cover with a clean kitchen towel (this keeps them warm, soft, and pliable). Repeat the rolling and cooking process with the remaining 3 pieces of dough. Enjoy!
Tips & Tidbits
- You need to use Greek yogurt for this dough (whole milk, low-fat, or non-fat will all work). Regular yogurt is too thin and will make the dough too wet. If any liquid has accumulated on top of the yogurt, drain it off.
- When making the dough, at first, it is going to be shaggy, and it will seem a bit dry. Don't add any more yogurt. Just keep stirring and, in a minute or so, it will moisten up and come together (if it's easier, get in there with your hands!).
- This dough is slightly more moist than most, so it can be a little prone to sticking, especially when you first start rolling it. Make sure you keep your work surface, the dough, and your rolling pin well-floured as you go.
- I roll my dough into 8-inch-ish rounds unless I am going to use them for pizza, in which case I make them a little larger (somewhere between 9 and 10 inches). If you'd like a slightly thicker flatbread, make them a little smaller.
- It's okay if you don't roll out your dough into perfect circles (I never can!).
- If the heat is too high, these can burn rather quickly. I always start off on medium-low heat and increase it once I start cooking the bread, if needed.
- This flatbread is at its best when it is fresh from the pan and still warm!
- Leftover flatbread will go stale rather quickly. Wrapped tightly, it might last 1 to 2 days. If you don't plan to eat it within that time, I recommend freezing it.
- These freeze very well. I often make a double batch just so I can freeze some to have on hand.
- Let them cool completely and then store them in a freezer bag with a piece of wax paper or parchment paper in between each flatbread. For best results, use within a month or two.
- They thaw quickly at room temperature, and then you can quickly warm them up in a low oven or in the microwave when you are ready to eat them.
I usually serve these as-is, using them to mop up the sauce or broth of whatever I'm serving them with.
But sometimes I brush them with melted garlic butter and sprinkle them with fresh parsley as soon as they come out of the pan. Let me tell you, it gives regular garlic bread a run for its money!
I hope you try this Quick and Easy Yogurt Flatbread recipe and love it as much as I do. Thanks for visiting today!
More Easy Bread Recipes to Try
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Quick and Easy Yogurt Flatbread
Ingredients
- 1 cup all-purpose flour, plus additional flour for dusting
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt (whole milk, low-fat, or non-fat), drain off any liquid
Instructions
- Place the flour, baking powder, and salt in a large bowl and whisk or stir to combine.
- Add the yogurt and stir until the dough comes together in a ball. Note: At first, the mixture will be very shaggy and seem a little dry, and it might seem like it's not going to come together. Don't add more yogurt. Just keep on stirring (or, if it's easier, get in there with your hands), and it will moisten up and come together quickly.
- Transfer the ball of dough to a floured work surface and divide it into 4 equal pieces. Roll each piece into a ball with your hands.
- Heat a large skillet over medium to medium-low heat.Note: The level of heat you will need will depend on the pan you use and your stove. You don't want the bread to burn. I use a 12-inch cast iron skillet, which conducts heat very well, so I always start on medium-low heat and increase it, if needed, once I start cooking.
- While the pan is preheating, take one ball of dough and place it on your floured surface. Sprinkle some flour on top and gently flatten it into a disc shape with your hand.
- Flour your rolling pin and roll out the piece of dough into a thin round about 8 inches in diameter, sprinkling your work surface, the dough, and your rolling pin with additional flour, as needed, so that the dough doesn't stick (keep checking it, especially the bottom; this dough is a little more moist than most, so it can tend to stick a little at first).
- If there is a lot of flour on the surface of your dough, brush off as much as you can, and then put the dough in the preheated pan. Cook for 1 to 2 minutes or until the bottom is covered in golden brown spots. The top of the dough will also start to bubble up a bit in spots.
- Flip and cook for 1 to 2 minutes on the other side until it is covered in golden brown spots and the bread is cooked through.
- Immediately transfer the flatbread to a plate and cover with a clean kitchen towel. This will keep the bread warm, soft, and pliable.
- Repeat with the remaining 3 pieces of dough, stacking them on top of one another under the towel as you finish them. Note: Sometimes a little loose flour will stay in the pan after you cook each flatbread. I remove that flour from the pan before I add the next piece of dough because I don't want it to burn and affect the flavor of my bread. To do this, protect your hands with oven mitts, remove the pan from the heat, and very carefully wipe out the flour from the pan with dry paper towels.
- Best when served immediately while still warm and fresh from the pan!
Notes
- To make this a 2-ingredient dough, replace the all-purpose flour, baking powder, and salt with 1 cup of self-rising flour.
- I roll my dough into 8-inch-ish rounds unless I am going to use them for pizza, in which case I make them a little larger (somewhere between 9 and 10 inches). If you'd like a slightly thicker flatbread, make them a little smaller.
- Leftover flatbread will go stale rather quickly. Wrapped tightly, it might last 1 to 2 days. If you don't plan to eat it within that time, I recommend freezing it.
- To freeze: Let them cool completely and then store them in a freezer bag with a piece of wax paper or parchment paper in between each flatbread. For best results, use within a month or two.
- They thaw quickly at room temperature, and then you can quickly warm them up in a low oven or in the microwave when you are ready to eat them.
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