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This easy flatbread recipe requires no yeast or special equipment! All you need to make these tender, chewy yogurt flatbreads is a hot skillet and about 30 minutes. You don’t even need an oven!

Six pieces of the yogurt flatbread in a towel-lined basket. - 4

Photo Credits: Ali Redmond

There’s absolutely nothing like fresh bread for scooping up smoky baba ganoush or creamy carrot hummus . I love warm, soft homemade pita bread , but if you’ve been reading for any length of time, you know that I tend to be sort of spontaneous in the kitchen, which means I don’t always have time to let a batch of yeasted bread dough rise in time for dinner.

That’s why I started experimenting with this new no-yeast yogurt flatbread recipe! I can make the dough in minutes and—thanks to the addition of baking powder—I can mix, roll, and cook a batch of 6 golden flatbreads in a hot pan on the stovetop in just about 30 minutes! Adding Greek yogurt to the dough gives the finished flatbreads a tender, stretchy texture and a subtle tangy flavor.

If you’re intimidated by baking with yeast, try this beginner-friendly flatbread recipe. Keep them wrapped in a clean kitchen towel to stay warm and soft, then watch how fast they disappear!

Ingredients for the flatbread recipe including Greek yogurt, flour, baking powder, salt, and olive oil. - 5

YogurtFlatbread Ingredients

The magic of fresh bread is that you only need a few ingredients to make it!

  • Plain Greek yogurt helps the dough come together. This is the secret to soft, tender flatbread with a little tang. It also adds protein! Use your favorite plain Greek yogurt, either homemade or store-bought. You can also use thinner, European-style yogurt, but you may not need quite as much.
  • All-purpose flour gives the dough structure and a chewy bite. I haven’t tried this recipe with gluten-free all-purpose flour, but if you do please let us know how it goes in the comments! You’ll need a little extra flour for dusting your work surface so the dough doesn’t stick as you roll it thin.
  • Baking powder is the leavening agent that helps the flatbread puff and bubble up slightly as it cooks.
  • Kosher salt is essential for the flavor of any bread recipe!
  • Extra virgin olive oil : Just a drizzle of olive oil in the dough keeps it supple and soft. You will taste the oil in the finished flatbread, so make sure to use a delicious, high-quality oil for this recipe. READ MORE: A Comprehensive Guide to Baking With Olive Oil TRY IT: High-quality Extra Virgin Olive Oils from The Mediterranean Dish Shop
6 pieces of the flatbread recipe on a wooden serving board. Next to this is a bowl of hummus. - 6

How to Make Yogurt Flatbread

This easy flatbread recipe proves that homemade bread doesn’t have to be complicated. You do need a rolling pin to form the flatbreads, but all you need besides is a bowl, and wooden spoon, and a hot skillet! Here’s what each step of the process looks like.

  • Mix the dough. In a large mixing bowl, combine 1 cup plain nonfat Greek yogurt, 1 1/2 cups all-purpose flour, and 1 teaspoon baking powder. Season with 1/2 teaspoon kosher salt and add 1 to 2 teaspoons extra virgin olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
  • Knead the dough . Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
  • Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
  • Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
  • Cook the flatbreads. Heat a dry cast iron skillet over medium-high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
  • Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.

Make it Your Own

I generally keep it simple, but here are a few ways you can customize this flatbread recipe

  • Make whole wheat yogurt flatbreads: Swap 1/3 of the all-purpose flour for whole wheat flour to add a nutty flavor and extra fiber . More than that, and I find the breads can turn out dry and not as stretchy.
  • Add herbs to the dough: Mix in a tablespoon of chopped fresh parsley, dill, or cilantro for a pop of color and flavor in every bite.
  • Try it with spices: Stir in 1/2 teaspoon ground cumin , coriander , or za’atar to the dough to give the flatbreads a warm, aromatic twist.
  • Brush with garlic oil: After cooking, brush each warm flatbread with olive oil mixed with roasted garlic for a fragrant, garlicky finish.
The pieces of the flatbread recipe on a wooden serving board with a bowl of hummus. Next to this is a plate with carrots and celery and a bottle of olive oil. - 7

What to Serve with Yogurt Flatbreads

These flatbreads are so versatile, they disappear quickly! Here are a few of my favorite ways to enjoy them:

  • With dips and spreads: Tear off a warm piece and dunk it into hummus or spinach pistachio dip .
  • As a wrap: Fill the flatbread with falafel and tahini sauce or use it to make chicken gyros with a spoonful of tzatziki . They’re also excellent for Turkish steak wraps .
  • On the side: Serve alongside hearty dishes like Tunisian Chickpea Stew or Spicy Lentil Soup with Spinach .
  • Quick pizza: Spread a flatbread with jammy tomato sauce and top with vegetables and cheese. Pop it under the broiler for a speedy flatbread pizza!

More Mediterranean Flatbreads

mlewi flatbreads stacked on a plate, surrounded by small bowls of olives, hard boiled eggs, tuna, cream cheese, harissa and a dish of homemade oven fries. - 8 mlewi flatbreads stacked on a plate, surrounded by small bowls of olives, hard boiled eggs, tuna, cream cheese, harissa and a dish of homemade oven fries. - 9

Moroccan and Tunisian

Mlewi (Tunisian Flatbread)

a stack of baked taboon flatbreads on a wooden serving tray next to a small bowl of olive oil and a blue cloth napkin. - 10 a stack of baked taboon flatbreads on a wooden serving tray next to a small bowl of olive oil and a blue cloth napkin. - 11

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Taboon (Palestinian Flatbread)

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Lavash Bread

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Barbari Bread (Persian Flatbread)

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Equipment

  • Rolling Pin

Ingredients1x2x3x

  • ▢ 1 cup plain Greek yogurt
  • ▢ 1 1/2 cups all-purpose flour, plus more for kneading
  • ▢ 1 teaspoon baking powder
  • ▢ 1/2 teaspoon salt
  • ▢ 1 to 2 teaspoons extra virgin olive oil, and more for the bowl

Instructions

  • Mix the dough. In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
  • Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
  • Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
  • Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
  • Cook the flatbreads. Heat a dry cast iron skillet over medium high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
  • Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Store leftover flatbreads in an airtight container at room temperature and use within a day or two. For longer storage, freeze them with parchment paper in between them.

Nutrition

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The Everyday Extra Virgin Olive Oil Bundle from The Mediterranean Dish shop next two 3 bowls of olives and a wooden tray with a loaf of bread and a bowl of olive oil. - 16 The pieces of the flatbread recipe on a wooden serving board with a bowl of hummus. - 17

Yogurt Flatbread Recipe

Equipment

  • Rolling Pin

Ingredients

  • 1 cup plain Greek yogurt
  • 1 1/2 cups all-purpose flour, plus more for kneading
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons extra virgin olive oil, and more for the bowl

Instructions

  • Mix the dough. In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
  • Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
  • Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
  • Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
  • Cook the flatbreads. Heat a dry cast iron skillet over medium high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
  • Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Store leftover flatbreads in an airtight container at room temperature and use within a day or two. For longer storage, freeze them with parchment paper in between them.

Nutrition

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