Easy Yogurt Flatbread: Your New Go-To, No-Yeast Bread!
Easy Yogurt Flatbread
Oh, friends, let me tell you, this Easy Yogurt Flatbread recipe is a pure kitchen adventure that started with a happy accident! One bustling Tuesday evening, I needed something warm and fluffy to scoop up my amazing lentil stew, but had absolutely no time for yeast or a long rise.
My eyes landed on a tub of Greek yogurt, and a little spark ignited: What if we could have warm, homemade bread without all the fuss? This moment of improvisation, much like when I discovered the magic behind my Easy Focaccia recipe with no stretch, became a testament to quick thinking, and thus, our new favorite simple bread was born.
This Easy Yogurt Flatbread isn’t just a recipe; it’s a celebration of delicious happening, even when you’re short on time and patience. Whether you’re serving it alongside a hearty curry or getting adventurous with toppings like this creative Bold Blueberry Feta Flatbread, trust me, this one’s a keeper!
Easy Yogurt Flatbread: Your New Go-To, No-Yeast Bread!
Course: BreadsCuisine: MediterraneanDifficulty: Easy4
servings30
minutes40
minutes300
kcalWhip up this incredibly Easy Yogurt Flatbread in under 30 minutes! Made with just a few simple ingredients and no yeast, it’s perfect for a quick side, wraps, or dipping.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon salt
1 cup plain Greek yogurt (full-fat works best)
1-2 tablespoons olive oil or butter, for cooking
Directions
- In a large bowl, whisk together the flour, baking powder, and salt. Make sure it’s all well combined.
- Add the Greek yogurt to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms. Don’t overmix!
- Turn the dough out onto a lightly floured wooden cutting board. Knead gently for 2-3 minutes until it just comes together into a smooth ball. It should be soft but not sticky. If it’s too sticky, add a tiny bit more flour.
- Divide the dough into 6-8 equal pieces. Roll each piece into a ball, then flatten it with your hands or a rolling pin into a circle about 6-8 inches in diameter and 1/4 inch thick. Don’t worry about perfect circles; rustic is charming!
- Heat a large cast-iron skillet or non-stick pan over medium-high heat. Add 1-2 teaspoons of olive oil or butter to the hot pan.
- Place one flatbread into the hot pan. Cook for 2-3 minutes per side, or until golden brown spots appear and the flatbread is puffed and cooked through. Repeat with the remaining dough, adding more oil/butter as needed.
- Transfer cooked flatbreads to a minimalist white plate. Serve warm with your favorite dips, stews, or use as a wrap. Enjoy your homemade goodness!
Notes
- Yogurt Matters: For the best texture and flavor, use full-fat plain Greek yogurt. The extra fat content makes the flatbread softer and more pliable. Regular plain yogurt can work in a pinch, but the dough might be a bit stickier and need a touch more flour.
- Don’t Over-Knead: Unlike traditional yeast breads, this dough benefits from minimal kneading. Just enough to bring it together and make it smooth. Over-kneading can lead to tough flatbreads, and we want soft and pillowy!
- Storage & Reheating: Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat gently in a dry skillet over medium heat for a minute or two per side, or in the microwave for a quick warm-up.
