Yogurt Flatbread Recipe

I make a simple, herbed, yeast-free Yogurt Flatbread in just 15 minutes with pantry and fridge staples, and it’s one of those surprising little recipes that people keep asking me about.

I didn’t expect a 15 minute trick to fool people into thinking I’d worked all afternoon, but this Yogurt Flatbread does just that. I build it from plain Greek yogurt and self-rising flour so you skip the wait and still get pillowy, slightly charred rounds that stand up to whatever you pile on them.

I flip them fast in a screaming hot pan and somehow they puff, blister and taste like I did something fancy, even when I totally didn’t. Try one warm and you’ll wanna make them on repeat, it’s that addictive.

Ingredients

• Greek yogurt Thick, tangy protein source, gives chew and sour notes, adds calcium and probiotics
• Self-rising flour Mostly carbs, makes soft chew, has little fibre unless whole grain is used
• Olive oil Healthy fats, keeps bread moist when cooked, adds fruity flavor and it’s richness
• Fresh herbs Low calorie, brightens flavor, adds vitamins and aroma, can make it seem fresher
• Garlic Pungent, gives savory kick, tiny calorie load, has immune boosting compounds if fresh
• Butter or extra oil Used for brushing or frying, adds richness and crispness, increases calories and fat
• Salt Enhances all flavors, controls gluten slightly, not healthy in excess so use sparingly

Ingredient Quantities

• 1 cup (240 g) plain Greek yogurt, full fat or thick plain yogurt
• 1 to 1 1/4 cups (125 to 160 g) self-rising flour, plus more for dusting (if you only have all-purpose use 1 1/4 cups AP flour plus 1 1/2 tsp baking powder and 1/2 tsp salt)
• 1 tbsp olive oil, plus extra for the pan
• 1/2 tsp fine sea salt
• 1 tbsp fresh chopped herbs (parsley, cilantro or mint) or 1 tsp dried mixed herbs
• 1/2 tsp garlic powder or 1 small garlic clove minced (optional)
• Butter or extra olive oil for brushing or frying (optional)

How to Make this

1. In a medium bowl stir together 1 cup (240 g) plain Greek yogurt, 1 tbsp olive oil, 1 tbsp chopped herbs, 1/2 tsp fine sea salt and 1/2 tsp garlic powder or 1 small minced garlic clove until smoothish.

2. If using self-rising flour add 1 cup first and stir, then keep adding up to 1 1/4 cups (125 to 160 g) until a soft slightly sticky dough forms. If you only have all-purpose flour use 1 1/4 cups AP plus 1 1/2 tsp baking powder and 1/2 tsp salt instead and mix until combined.

3. Turn the dough onto a lightly floured surface and knead gently 5 to 8 times just till it holds together, dont overwork it or it will get tough. If dough is super sticky dust a bit more flour but try not to add too much.

4. Divide the dough into 4 to 6 equal pieces depending how big you want the flatbreads, roll each into a ball and flatten with your hands or a rolling pin into rounds about 1/8 to 1/4 inch thick, dust with flour as needed.

5. Heat a heavy skillet or nonstick pan over medium to medium-high heat and add a little olive oil or butter to coat the surface. You want it hot enough that the bread sizzles when it hits the pan.

6. Cook each flatbread 1 to 2 minutes per side until puffed in spots and golden brown, flipping when bubbles appear. Adjust heat down if theyre browning too fast before cooking through.

7. Brush hot flatbreads with extra butter or olive oil if you like, stack them and keep covered with a clean towel to stay soft while you finish the rest.

8. Serve warm with dips, topped with extra herbs, or use as a quick wrap. If you need to save time you can chill the dough 5 minutes to firm it up which makes rolling easier.

Equipment Needed

1. Medium mixing bowl (for yogurt, oil and herbs)
2. Measuring cups and spoons, plus a kitchen scale if you like to weigh things
3. Fork or whisk to stir the yogurt mix together
4. Wooden spoon or silicone spatula for combining dough
5. Bench scraper or a sharp knife to divide the dough into pieces
6. Rolling pin or just your hands to flatten the rounds
7. Heavy skillet or nonstick frying pan for cooking
8. Spatula or tongs for flipping and a clean kitchen towel or plate to keep the flatbreads warm

FAQ

Yogurt Flatbread Recipe Substitutions and Variations

• Yogurt: use sour cream 1:1 for same tang and fat, or labneh/strained plain yogurt for extra thickness, or a thick unsweetened non dairy yogurt (coconut or almond) for a dairy free option.
• Self rising flour: if you dont have it mix 1 1/4 cups all purpose + 1 1/2 tsp baking powder + 1/2 tsp salt, or try whole wheat pastry flour 1:1 (will be a bit denser), or a gluten free 1:1 baking blend with xanthan gum (may be crumbly).
• Olive oil: swap with melted butter for richer flavor, ghee for nutty notes, or a neutral oil like canola/sunflower if you dont want the olive taste.
• Garlic powder / herbs: replace garlic powder with 1 small minced clove or 1/2 tsp roasted garlic paste, and swap 1 tbsp fresh herbs for 1 tsp dried mixed herbs or 1 tbsp finely chopped chives/scallions for a sharper fresh bite.

Pro Tips

1. If your yogurt seems watery, hang it in a cheesecloth over a bowl for 20 to 30 minutes, it’ll thicken and make the dough less floppy so you wont keep adding flour and end up with tough bread.

2. Add flour slowly and feel the dough as you go, stop when it still sticks a little but pulls away from the bowl, dont keep kneading it either, a few gentle folds is all it needs or the breads will get chewy.

3. Get the pan properly hot before you cook, a cast iron or heavy pan gives better browning and those nice char spots, but if it starts turning too dark lower the heat, a quick test piece first saves you from burning the whole batch.

4. To store and reheat: stack finished breads under a clean towel to keep them soft, or freeze individually with parchment between them. To refresh later sprinkle a little water, wrap in foil and warm in the oven or sear quickly in a hot pan and theyll come back soft and tasty.