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This Easy Yogurt Flatbread is a quick, no-fuss recipe for fresh bread that doesn’t require yeast, kneading, or hours of rising. It’s perfect for serving with dips or wrapping grilled meats like my Greek Chicken Gyros. They’re easy to make, delicious, and require no specialty equipment.
Why You’ll Love This Easy Yogurt Flatbread
- No yeast, no rise time – Perfect for when you want bread now.
- Soft and pillowy – Thanks to the yogurt, these flatbreads stay tender and flavorful.
- Just 2 base ingredients – Flour and yogurt, that’s it. Everything else is optional.
- Customizable – Add herbs, garlic, or spices to match your meal.
- Freezer-friendly – Make a double batch and save for later.
Ingredients You Need for the Flatbread
- All-Purpose Flour: A regular, all-purpose flour will get the job done. I’ve never tried making this recipe with gluten-free flours so I’m not sure if it can be substituted.
- Baking Powder: A small amount of baking powder will help the flatbreads to initially puff up during the cooking process, resulting in a softer and more airy finished product.
- Kosher Salt: Season the dough with some salt for a bit of flavour.
- Yogurt: I used Greek yogurt because it’s what I had on hand but you can substitute almost any plain, unflavoured yogurt. Depending on the consistency and thickness of the yogurt, you may need more or less flour. You can always adjust if the dough feels too tacky or too dry.
- Optional:
- Brush the flatbread with some melted butter or olive oil as it cooks for a richer flavour and crispier edge
- Brush the flatbread with a compound garlic butter or ghee after cooking
- Season the cooked flatbreads with za’atar for a Middle Eastern flavour profile
For Best Results!
- Use Greek yogurt: Full-fat works best for a pliable, soft dough. Regular yogurt is a bit too runny and will require more flour.
- Don’t Overwork the dDough: Mix until just combined to keep the flatbreads tender. The dough should be slightly tacky but not sticking to the board or your hands.
- Cook on a Hot Skillet: A cast iron pan works well because it retains its heat. Medium-high heat will give you those nice golden spots.
- Keep Warm in a Towel: As each flatbread comes off the pan, wrap it in a clean kitchen towel to keep them warm. This will also help to steam the dough, resulting in more even cooking.
Serving Suggestions
You can think of this yogurt flatbread as a blank canvas for a variety of dishes.
- Serve the yogurt flatbread warm with hummus, labneh, Shakshuka, Smoky Eggplant or Turkish Ali Nazik.
- Pair with curries, stews, or soups.
- Wrap them around my Greek Chicken Gyros or Chicken Souvlaki for homemade wraps.
- Brush with garlic butter and sprinkle with za’atar for an herby snack.
Reheating Suggestions
- Stovetop: Warm each flatbread in a dry skillet over medium heat for 30 seconds per side.
- Oven: Wrap in foil and heat at 300°F (150°C) for 10 minutes.
To store, keep the yogurt flatbread in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat directly from frozen in a hot skillet or oven.
Recipe FAQs
Yes! Store the dough in the fridge wrapped tightly for up to 2 days. Let it sit at room temperature for 15 minutes before rolling out.
The amount of flour needed depends a bit on the brand of yogurt you use. If the dough is too wet and still sticking to the board, just add a bit more flour, 1 tablespoon at a time, until it comes together.
These flatbreads are best cooked on a skillet or griddle for that soft texture and charred surface, but you can grill or bake them at 450°F (230°C) for 6–8 minutes if needed.
Easy Yogurt Flatbread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup Greek yogurt
Instructions
- In a large mixing bowl, combine the flour, salt and baking powder and mix to combine. Add the yogurt and use a spoon or fork to incorporate until a shaggy dough forms and all of the flour is incorporated. Transfer the dough to a clean board or work surface and knead for 5 minutes or until the dough is smooth and tacky but does not stick to your hands or board. If needed, add a small amount of flour a little at a time until you reach the correct consistency.
- Cut the dough into 4 equal portions and roll each into a small ball. Transfer the balls to the original bowl and cover with a damp towel for 20 minutes.
- Preheat a large and dry cast-iron pan over medium-high heat.
- Lightly flour your work surface and use a rolling pin to roll each ball of dough, flipping it every so often, until it’s evenly thin and around 10 inches in diameter. Transfer the flatbread to the preheated pan, one at a time, and cook until small bubbles form on the top and the bottom turns lightly golden, around 45 seconds. Flip and cook until the other side turns lightly golden, around 45 seconds. Flip one more time and cook until the flatbread puffs up like a balloon, around 45 more seconds. Wrap the cooked flatbread with a clean kitchen towel to keep it warm and repeat the process with the remaining flatbreads.
- Serve the flatbread with homemade chicken gyros, soups, stews or your favourite dips.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
I just made this and oh my Heavens!!!
It is delicious, fluffy and so satisfying that it came from my own hands, I love baking bread but the thought of making pita bread never crossed my mind…
Hands down the easiest and I ended up making 8 instead of 4 by cutting the dough into smaller sections…
I’m planing on making grilled chicken, from your gyro recipe that inspired me.
Wish I could leave a picture of the end result!