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Quick and Easy Yogurt Flatbread

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!
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Servings: 4 flatbreads
Calories: 143kcal
Author: Michelle / Now Cook This!


  • 1 cup all-purpose flour, plus additional flour for dusting
  • teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt (whole milk, low-fat, or non-fat), drain off any liquid


  • 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!

Recipe 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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