Yogurt Flatbread {No Yeast, 4 Ingredients}

A hand holding yogurt flatbread wrapped around roasted vegetables

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5 from 2 reviews

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!


Units Scale
  • 1 1/2 cups all purpose flour, plus more as needed
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups plain Greek yogurt (fat free or regular)



  1. Combine flour, baking powder and salt in a large bowl.
  2. 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.
  3. 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. 
  4. Separate the dough into 6 balls.
  5. On a well-floured surface, roll out each ball of dough into a round shape that is about ¼-inch thick. 
  6. In a skillet over medium heat, drizzle a very light layer of olive oil.
  7. 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. 
  8. The flatbread taste best immediately after being made, but will keep fairly well for a day or two. 


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.