Easy Yogurt Flatbread

This easy yogurt flatbread recipe is life changing! No yeast and no kneading, this simple dough makes the best flatbread ever.

Yeast-free (and no kneading!), this 4-ingredient flatbread recipe is brilliantly simple and produces a flatbread that is soft, tender, and delicious. 

I’ve long been a fan of flatbread (this homemade recipe in particular). So it is no surprise that this yogurt flatbread recipe has basically sealed the deal on me being loyal to flatbread for a lifetime. 

The cooked flatbread freezes great. Which means you should probably just plan on doubling the recipe, because can you really ever have too much flatbread? 

Yogurt is key

The most important ingredient in this flatbread is plain yogurt. 

Greek or regular yogurt is fine. The consistency is the most important factor. When stirred, it should be thick and scoopable like soft ice cream. 

If your yogurt is thin and runnier than the kind I use, you’ll probably need to add a bit more flour. If it’s thicker and stodgier in texture, a couple tablespoons water will help the dough come together. 

I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).

How to make yogurt flatbread dough

This flatbread recipe couldn’t be easier. In a large bowl, whisk together:

• all-purpose flour
• salt
• baking powder 

And then add the yogurt.

Start mixing the dough until it clumps together. Then dig in with your hands and mash/press the dough together until it forms a soft, cohesive, shaggy looking ball of dough.

You should be able to easily press into the ball of dough (it shouldn’t be super stiff) without leaving a lot of sticky residue on your fingers. 

Let the dough rest for 30 minutes or so to let the gluten relax. This will make it easier to roll into circles.

Cut and roll

On a lightly floured counter, press the dough into a thick circle. Cut into 12 wedges. 

Take each wedge and shape/fold into a rough ball. It doesn’t have to be perfect. 

Roll each ball of dough into a thin 6-inch (or so) circle, flouring the rolling pin and counter as needed. 

You can make these flatbreads as thin or thick as you like. 

I roll them a little thicker than a flour tortilla. 

Cooking Flatbread

Preheat a griddle or skillet to medium heat (about 350-375 degrees F on an electric griddle). 

Cook each piece of flatbread until bubbles start to form on top. Flip and cook until spotty and golden and cooked through. 

When the flatbread cooks on the second side, it will puff and bubble (pretty fun to watch, I must say!). Those puffs will deflate as the flatbread cools, but they create a delightful flaky, soft texture to the flatbread.

You can butter the flatbread before after baking. Sprinkle with fresh herbs. Or just leave it plain as can be.

I don’t know about your household, but in mine, children who shall remain nameless are prone to grabbing piping hot flatbread and devouring it straight from the griddle. 

They don’t wait for butter. Or herbs. Or dinner. It’s a flatbread free for all. And totally worth the wrath of mom, apparently, and the roasty toasty fingertips. 

I can’t say I blame them. 

This easy yogurt flatbread is amazing. The yogurt gives a slight, but interesting, tanginess to the soft, chewy bread, and it is perfect for everything from rollup sandwiches to dipping in your favorite curry. 

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Easy Yogurt Flatbread

Yield: 12 flatbreads

Prep Time: 50 minutes mins

Cook Time: 25 minutes mins

Total Time: 1 hour hr 15 minutes mins

4.91 stars (54 ratings)

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Ingredients

• 3 cups (426 g) all-purpose flour (see note)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 ½ cups (568 g) thick plain yogurt (see note)

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Instructions 

• In a large bowl, whisk together the flour, salt, and baking powder.
• Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
• On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
• Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
• Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
• Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
• Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
• Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

Notes

Flour: I haven’t tried this recipe with whole wheat flour. If doing so, I’d suggest using white whole wheat flour (for a lighter texture), measuring lightly, and maybe starting with half whole wheat flour/half all-purpose flour.

Yogurt: regular or Greek plain yogurt works for this recipe. The consistency of yogurt varies by type and brand. I tested this recipe using a thick but soft plain yogurt. See the pictures in the post for a visual. If you are using runny yogurt, you’ll probably need to add a bit more flour (on the flipside, if you are using an extra thick yogurt, you may need to add a couple tablespoons of water to the dough for a soft, pliable dough). I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).

Author: Mel

Course: Bread

Cuisine: American

Method: Stovetop

Serving: 1 flatbread, Calories: 145kcal, Carbohydrates: 26g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 289mg, Fiber: 1g, Sugar: 2g

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Recipe Source: inspired by recipes like this one at Smitten Kitchen, this one at Bigger Bolder Baking, and this one at Rock Recipes

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