This yogurt flatbread is soft, chewy, and incredibly easy to make with just a few simple pantry ingredients. With no yeast and minimal kneading, it’s perfect for quick meals, wraps, or dipping into your favorite savory spreads.
Why You’ll Love This Recipe
This recipe is ideal for busy days when you want fresh homemade bread without the effort. There’s no yeast, no long resting time, and no complicated steps. The flatbreads cook quickly in a pan and come out tender with lovely bubbles and light golden spots. They’re versatile enough for wraps, dipping, or even quick flatbread pizzas, and the Greek yogurt adds protein while keeping the texture soft and chewy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
plain Greek yogurt – ¾ cup
self-raising flour – 1 cup
baking powder – 1 teaspoon (only if using all-purpose flour instead of self-raising flour)
salt – a small pinch
olive oil – for lightly greasing the pan
Directions
Add the self-raising flour to a large mixing bowl and stir in a pinch of salt. If using all-purpose flour, add the baking powder at this stage.
Add the Greek yogurt and mix with a wooden spoon until it begins to come together. Use one hand to bring the mixture into a rough dough.
Transfer the dough to a clean, lightly floured surface and knead for 3 to 5 minutes until smooth. If the dough feels sticky, sprinkle in a little extra flour as needed.
Shape the dough into a ball and let it rest for 10 minutes to relax the gluten.
Divide the dough into 4 equal pieces and roll each piece into a ball.
Lightly flour the surface and roll each dough ball into a flat circle approximately 16 to 18 cm wide.
Heat a pan over medium-high heat and lightly grease it with olive oil. Cook one flatbread for 2 to 3 minutes until bubbles appear and the underside is lightly golden.
Flip and cook the other side for 1 to 2 minutes until fully cooked. Repeat with the remaining flatbreads and keep them covered to stay warm.
Mix chopped herbs such as parsley or oregano into the dough for extra flavor.
Add minced garlic or a light sprinkle of cheese on top while cooking.
Use the cooked flatbreads as a base for quick flatbread pizzas.
Brush with olive oil and a pinch of salt for a more traditional pita-style finish.
Storage/Reheating
Store leftover flatbreads in an airtight container in the refrigerator for up to 3 days.
Reheat in a dry pan over medium heat or in the microwave until warmed through.
For longer storage, freeze the flatbreads for up to 2 months. Separate with parchment paper and reheat directly from frozen.
FAQs
Can I use all-purpose flour instead of self-raising flour?
Yes, simply add one teaspoon of baking powder to all-purpose flour.
Why is my dough sticky?
Yogurt moisture varies by brand. Add small amounts of flour until the dough is soft but not sticky.
What type of yogurt should I use?
Use plain Greek yogurt that is not flavored or sweetened.
Can I make this recipe dairy-free?
This recipe relies on yogurt for structure, so dairy-free versions may not give the same result.
Do I need to rest the dough?
A short rest helps make the dough easier to roll and improves texture.
Can I cook the flatbread without oil?
Yes, but a light coating of oil helps with browning and prevents sticking.
How thin should I roll the dough?
Roll until thin but sturdy, about 16 to 18 cm wide.
Can I double the recipe?
Yes, this recipe scales easily for meal prep or family meals.
Will the flatbread taste like yogurt?
No, the yogurt flavor disappears once cooked.
What can I serve with yogurt flatbread?
It pairs well with dips, salads, grilled vegetables, and wraps.
Conclusion
This yogurt flatbread is a simple, reliable recipe that delivers soft, delicious results every time. With minimal ingredients and no yeast, it’s perfect for quick lunches, easy dinners, or meal prep. Once you try it, this flatbread is sure to become a regular favorite in your kitchen.
This yogurt flatbread is soft, chewy, and easy to make with just a few ingredients. No yeast required, making it perfect for quick meals, wraps, or dipping into savory spreads.
Author:Sophia
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 flatbreads
Category:Bread
Method:Pan-Cooked
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
¾ cup plain Greek yogurt
1 cup self-raising flour (or all-purpose flour with 1 tsp baking powder)
1 teaspoon baking powder (only if using all-purpose flour)
Pinch of salt
Olive oil, for greasing the pan
Instructions
Add self-raising flour (or all-purpose flour with baking powder) to a mixing bowl with a pinch of salt.
Add the Greek yogurt and mix with a spoon until it starts to form a dough. Use your hand to bring it together.
Transfer the dough to a lightly floured surface and knead for 3–5 minutes until smooth. Add a little flour if the dough is sticky.
Shape into a ball and let rest for 10 minutes.
Divide into 4 equal pieces and roll each into a ball.
Roll each dough ball into a circle about 16–18 cm wide.
Heat a pan over medium-high heat and lightly grease with olive oil.
Cook each flatbread for 2–3 minutes until bubbles appear and golden underneath.
Flip and cook for another 1–2 minutes. Repeat with remaining dough.
Keep flatbreads covered with a towel to stay warm until serving.
Notes
Use Greek yogurt for best texture and protein boost.
Resting the dough improves elasticity and texture.
Customize with herbs, garlic, or cheese for added flavor.
Flatbreads freeze well—separate with parchment and reheat from frozen.
Brush with olive oil and sprinkle salt after cooking for extra flavor.
