Yogurt Flatbread Recipe

If you’ve ever wished you could whisk up pillowy-soft flatbread in minutes—without yeast, without waiting—Yogurt Flatbread (No Yeast – 2 Ingredients) is about to steal your heart! This clever, foolproof recipe delivers fluffy, irresistible flatbreads using just yogurt and flour. Whether you want to dip, wrap, or scoop up something saucy, you’ll turn to this shortcut over and over again.

Ingredients You’ll Need

You truly only need a couple of pantry basics to bring Yogurt Flatbread (No Yeast – 2 Ingredients) to life! Each ingredient has a role—don’t skip a pinch of salt or a slick of olive oil for that perfect flavor and texture.

• Self-raising flour (or plain all-purpose flour): Self-raising flour gives you a head start, but if you use all-purpose flour, just add baking powder to ensure a good rise and gentle puff.
• Plain Greek yogurt: The yogurt brings moisture, slight tang, and all the structure you need for soft, flexible flatbreads—nonfat, low-fat, or whole milk all work beautifully.
• Baking powder (if using all-purpose flour): This ensures your flatbreads have a fluffy lift if your flour isn’t self-raising.
• Pinch of salt: Just enough to balance the tang from the yogurt and bring out the flavor.
• Olive oil spray: For lightly greasing the pan so your flatbreads cook up golden and don’t stick.

Variations

This Yogurt Flatbread (No Yeast – 2 Ingredients) is practically a blank canvas—it’s so easy to customize! Change up the flavor or texture to fit any meal, craving, or dietary need.

• Whole Wheat Upgrade: Substitute half the flour for whole wheat to add nutty flavor and extra fiber—it makes the flatbread slightly heartier.
• Garlic or Herb Lovers: Mix fresh or dried herbs, minced garlic, or even a pinch of cumin into the dough for an instant flavor punch.
• Dairy-Free Swap: Use a thick, plain dairy-free yogurt (like coconut or almond-based) and check that your flour is vegan-friendly for a plant-based version.
• Cheesy Flatbread: Mix in a sprinkle of shredded cheese before cooking for a gooey, melty twist that’s irresistible warm.

How to Make Yogurt Flatbread (No Yeast – 2 Ingredients)

Step 1: Mix the Dough

Start by adding your flour and a pinch of salt into a large mixing bowl—if you’re using all-purpose flour, whisk in the baking powder too. Stir the Greek yogurt in with a wooden spoon, then use one hand to gently bring the dough together into a shaggy ball.

Step 2: Knead for Softness

Transfer the dough onto a lightly floured work surface. Knead it with your hands for 3–5 minutes—just until it’s smooth, elastic, and springs back gently when pressed. Don’t worry if it’s a bit sticky; you can dust with a touch more flour until it feels right.

Step 3: Rest and Divide

Let your dough ball rest for 10 minutes. This quick pause relaxes the gluten and makes the dough much easier to roll out (plus, you’ll get rounder, puffier flatbreads!). Divide into four equal pieces and roll each into a ball.

Step 4: Roll Into Flat Circles

Dust your work surface and rolling pin well. Flatten each dough ball into a 6- to 7-inch circle, periodically flipping and dusting with flour as needed. Aim for an even thickness so each flatbread cooks perfectly.

Step 5: Cook and Puff

Heat a skillet over medium-high and give it a spritz of olive oil spray. Cook one flatbread at a time for 2–3 minutes, until bubbles appear and the underside is golden. Flip, then cook the other side for another 1–2 minutes, until it puffs and spots up with gorgeous golden brown.

Step 6: Keep Warm & Enjoy

Stack the cooked flatbreads and keep them warm under a clean towel or foil as you finish cooking the batch. That’s it! Serve your Yogurt Flatbread (No Yeast – 2 Ingredients) fresh and soft—no one will guess how easy it was.

How to Serve Yogurt Flatbread (No Yeast – 2 Ingredients)

Garnishes

A sprinkle of flaky sea salt and a brush of olive oil as the flatbreads come off the skillet adds instant flavor. Or, get fancy with fresh herbs (like cilantro or parsley), a dusting of za’atar, sesame seeds, or even a swipe of garlic butter for extra spark.

Side Dishes

Yogurt Flatbread (No Yeast – 2 Ingredients) pairs brilliantly with Mediterranean mezze spreads—think hummus, whipped feta, baba ganoush, tzatziki, or simply as a scoop for vibrant salads. They’re dreamy alongside curries or wrapped around grilled chicken, lamb, or falafel, too.

Creative Ways to Present

Cut each flatbread into wedges for appetizer platters or tapas nights. Layer them with your favorite sandwich fillings for lunch, top with fresh veggies and cheese for a quick flatbread pizza, or roll them up warm for on-the-go picnics and packed lunches.

Make Ahead and Storage

Storing Leftovers

Let leftover flatbreads cool completely, then stack with parchment paper in an airtight container or zip-top bag—they’ll stay delightfully soft at room temperature for up to two days, or in the fridge for 3–4 days.

Freezing

To freeze, pop cooled flatbreads into a freezer bag with parchment between each one. They keep well for up to 2 months—just thaw at room temp or use your toaster for a quick heat-up straight from the freezer.

Reheating

Warm flatbreads in a covered skillet for 1–2 minutes per side, in a 300°F oven wrapped in foil, or even with a quick zap in the microwave (under a damp paper towel). They come out almost as tender as the day you made them!

FAQs

Final Thoughts

Once you try Yogurt Flatbread (No Yeast – 2 Ingredients), you’ll wonder why you ever bothered with store-bought. It’s the kind of recipe worth repeating—for busy weeknights and cozy weekends alike. Grab that yogurt tub and some flour, and let yourself fall in love with just how easy (and delicious!) homemade flatbread can be.

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