Why You’ll Love This Recipe
These flatbreads are incredibly easy to make with no yeast required, which means no long rising times. The yogurt keeps them soft and adds a subtle tangy flavor. They’re versatile enough to pair with both savory and sweet dishes, and they can be cooked in minutes. Whether you need a quick side or a base for wraps, these flatbreads are a reliable go-to.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup plain yogurt
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon olive oil (optional)
Directions
In a large bowl, mix the flour, baking powder, and salt.
Add the yogurt and olive oil if using, then mix until a soft dough forms.
Knead the dough gently for a few minutes until smooth.
Cover and let the dough rest for about 10–15 minutes.
Divide the dough into equal portions and roll each into a ball.
Roll out each ball into a thin circle or oval shape.
Heat a skillet or pan over medium-high heat.
Cook each flatbread for 1–2 minutes on each side, or until puffed and lightly golden with brown spots.
Remove from the pan and keep warm. Serve immediately or stack and cover to keep soft.
Servings and timing
Servings: 6–8 flatbreads
Preparation time: 10 minutes
Resting time: 10–15 minutes
Cooking time: 10 minutes
Total time: about 30 minutes
Variations
You can add herbs like garlic, parsley, or oregano directly into the dough for extra flavor. For a whole grain version, substitute part of the flour with whole wheat flour. Brush the cooked flatbreads with butter or olive oil and sprinkle with salt or spices for added taste. You can also make them slightly thicker for a fluffier texture.
Storage/Reheating
Store flatbreads in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a skillet for a few seconds on each side or in the microwave for about 15–20 seconds. They can also be frozen for up to 2 months and reheated when needed.
FAQs
Can I use Greek yogurt?
Yes, Greek yogurt works well and makes the flatbreads slightly thicker and richer.
Do I need yeast for this recipe?
No, these flatbreads are yeast-free and rely on baking powder.
Why is my dough sticky?
You can add a little more flour if the dough is too sticky to handle.
Can I make them gluten-free?
Yes, use a gluten-free flour blend.
How thin should I roll the dough?
Roll them thin for a soft, flexible bread or thicker for a more fluffy texture.
Can I cook them without oil?
Yes, they can be cooked in a dry pan.
What can I serve with these flatbreads?
They pair well with dips, curries, grilled meats, or spreads.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for a few hours before cooking.
Why are my flatbreads tough?
Overkneading or adding too much flour can make them tough.
Can I freeze cooked flatbreads?
Yes, they freeze well and can be reheated quickly.
Conclusion
Yogurt flatbreads are a quick, simple, and versatile recipe that belongs in every kitchen. With their soft texture and mild flavor, they complement a wide variety of dishes. Easy to prepare and endlessly adaptable, they’re perfect for everyday meals or last-minute additions to your table.
PrintBest Yogurt Flatbreads
These yogurt flatbreads are soft, tender, and slightly chewy with a subtle tangy flavor. Quick to make and cooked on the stovetop, they are perfect for wraps, dipping, or serving alongside meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6–8 flatbreads
- Category: Bread
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup plain yogurt
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- In a large bowl, mix flour, baking powder, and salt.
- Add yogurt and olive oil if using, then mix until a soft dough forms.
- Knead gently for a few minutes until smooth.
- Cover and let the dough rest for 10–15 minutes.
- Divide the dough into equal portions and roll into balls.
- Roll each ball into a thin circle or oval.
- Heat a skillet over medium-high heat.
- Cook each flatbread for 1–2 minutes per side until puffed and lightly golden.
- Remove from pan and keep warm before serving.
Notes
- Add herbs or garlic to the dough for extra flavor.
- Use part whole wheat flour for a more wholesome version.
- Avoid overkneading to keep flatbreads soft.
- Store at room temperature for 2 days or refrigerate up to 4 days.
- Freeze for up to 2 months and reheat as needed.
Nutrition
- Serving Size: 1 flatbread
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 5 mg
