Basket with yogurt flatbreads and a bowl of olive oil in the background.

Easy Yogurt Flatbread Recipe

Tender, moist and flavorful these incredibly easy, 30 minute no yeast Yogurt Flatbreads go with just about everything!

Prep Time20

Cook Time10

Total Time40

Course: breads

Cuisine: Middle Eastern

Servings: flatbreads

Calories: 134kcal

Author: Nancy Buchanan

Ingredients

1 ½ cups or more unbleached all purpose flour or whole wheat flour
2 ½ tsp. herbs de Provence optional. Use any herb/spice combination you like - basil, oregano, thyme, etc.
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¾ cup low fat or non fat plain greek yogurt
2 Tbsp. canola oil plus extra for oiling the griddle or cast iron pan

Instructions

In a large bowl combine the flour with the herbs, baking powder, salt and baking soda. Stir to combine.
Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in. The mixture will appear shaggy.
Dust a cutting board with a little extra flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary. Divide dough into 8 pieces and roll into balls.
Divide dough into 8 pieces and roll into balls.
Using a rolling pin or your fingers, roll out each ball until the dough is about ¼ inch thick.
Heat a griddle or cast iron pan over medium high heat and brush with the oil. When the pan is hot (but the oil is not smoking) add the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 - 4 minutes until golden brown. Serve warm with a little butter or brushed with a little olive oil.

Video

Notes

Ingredients:

Yogurt: I've made these with both plain yogurt and greek yogurt and both work. Full-fat yogurt will give you a more tender crumb, but you can make this bread with low or non-fat yogurt if that is what you have on hand. Have homemade yogurt? Use it for incredible flavor
Flour Substitutions: The recipe specifies all-purpose flour but you can also use.....
Self Raising flour: just eliminate the baking soda and baking powder from the recipe.
Whole Wheat Flour: If using whole wheat flour, add 1 teaspoon of water at a time until the dough comes together. NOTE: the flatbreads won't be as tender as the ones made with all-purpose or self-raising flour.
Vegetable or olive oil: you can use any neutral-flavored oil.
Salt: you will definitely need salt for these.
Baking powder and baking soda stand-in for yeast.
Dried Herbs: This is completely optional but I love the flavor dried herbs give these flatbreads.

Storage and Freezing:

Store the flatbreads in an airtight container in the refrigerator.

For longer storage, individually wrap each flatbread and store them in an airtight container in the freezer. Defrost on the counter or in the refrigerator. I think they are best if they are rewarmed in a microwave. Place the flatbreads on a microwave-safe plate and microwave for 10 - 20 seconds.

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