Easy yogurt flatbread made with no yeast and just 4 ingredients! The texture is soft and a little bit chewy and the flavor is just slightly tangy from the yogurt. Serve this flatbread in place of pita or naan, or just slather the flatbread with butter and eat it warm, straight from the skillet!

A hand holding yogurt flatbread wrapped around roasted vegetables

This is a fun and easy yogurt flatbread recipe, one that you can make with your kids and eat immediately, slathered with butter. Instant gratification!

The texture of yogurt flatbread is soft and chewy, similar to naan or maybe even a thick flour tortilla, and the flavor is just slightly tangy from the yogurt.

If you're willing to invest a little more time and technique into making yogurt flatbread, you can try out the recipe on Smitten Kitchen, which involves staggered resting and rising of the dough. Her recipes are always great.

But it you're feeling like you just want to make some quick and easy flatbread with your kids and maybe serve it with dinner in about 20 minutes, then this recipe is for you.

Although it's fantastic as an afternoon snack all on its own, you can also serve this chewy flatbread with Mediterranean grilled chicken with cucumber yogurt sauce, Sheet-Pan Vegetarian Shawarma or chickpeas and spinach.

Yogurt Flatbread Ingredients

All-Purpose Flour
Baking powder
Salt
Greek Yogurt

Ingredient in bowls: flour, yogurt, salt and baking powder

Step-by-Step Instructions

Mix together flour, baking powder, salt and yogurt

A silver bowl with shaggy yogurt flatbread dough

2. Keep kneading with your hands to incorporate all of the yogurt into the flour. After several minutes, you should end up with a ball of dough that has a texture that is similar to playdough. If the dough is too wet and sticky, sprinkle in a little more flour.

A ball of yogurt flatbread dough in a silver bowl

3. Separate the dough into 6 smaller balls. Roll the balls out into thin, round flatbreads

Wood cutting board and rolling pin with rolled out yogurt flatbread dough

How to Fry Flatbread

This flatbread dough is cooked in a skillet with a thin layer of oil. It fries for just a few minutes on each side to brown the outside and turn it into warm, slightly puffed up bread.

Does this recipe make you hungry?
SUBSCRIBE
for helpful tips and easy recipes

More Recipes That Use Yogurt

Yogurt Flatbread {No Yeast, 4 Ingredients}

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 10
Cook Time: 4
Total Time: 6
Yield: 6 small flatbread 1x
Diet: Vegetarian

Print Recipe

Description

Easy yogurt flatbread made with no yeast and just 4 ingredients. The texture is soft and a little bit chewy, closer to naan than pita bread, and the flavor is just slightly tangy from the yogurt.

Use the flatbread in place of pita or naan, or just slather the flatbread with butter and eat it warm, straight from the skillet!

Ingredients

Units Scale

1 ½ cups all purpose flour, plus more as needed
1 teaspoon baking powder
¾ teaspoon salt
1 ½ cups plain Greek yogurt (fat free or regular)

Instructions

Combine flour, baking powder and salt in a large bowl.
Add yogurt, stirring first with a spatula or wooden spoon and then - as the dough comes together - start using your hands. Keep kneading with your hands to incorporate all of the yogurt into the flour. After a few minutes you should end up with a ball of dough that has a texture that is similar to playdough.
If the dough is too wet and sticky, then you’ll need to sprinkle in more flour as you knead. The amount of flour I add tends to vary based on the brand of Greek yogurt I’m using. Just keep in mind that you don’t want the dough to be so wet that it’s sticking to your hands; aim for a texture that is similar to playdough.
Separate the dough into 6 balls.
On a well-floured surface, roll out each ball of dough into a round shape that is about ¼-inch thick.
In a skillet over medium heat, drizzle a very light layer of olive oil.
When the pan is hot, add a flatbread and cook for about 2 minutes on each side until the flatbread is nicely browned and puffed up a little bit. You might have to add more oil to the skillet as you cook each flatbread and adjust the heat down slightly if pan gets too hot.
The flatbread taste best immediately after being made, but will keep fairly well for a day or two.

Notes

I haven't tested this recipe with regular (not Greek) yogurt yet, so I can't say for sure it it will work. Because regular yogurt has more moisture and a runnier texture, you might end up having to add quite a bit more flour.

Category: bread
Method: Skillet
Cuisine: American

Keywords: flatbread, yogurt flatbread, naan, pita bread, no yeast bread