These Yogurt Flatbreads are my “go to” solution when I forget to buy bread! This incredibly easy,” no yeast” yogurt bread goes with just about anything and takes only minutes to make from pantry and fridge staples!
These quick and easy yogurt flatbreads take only a few ingredients so you can whip them up pretty much on the spur of the moment – which is fabulous because I always forget about the bread!
What you need for Yogurt Flatbreads:
You only need simple ingredients:
- Flour: regular
all -purposeflour is all that you need.
- 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 if that is what you have on hand. fatyogurt
- Olive oil: you don’t need to use your best olive oil here! If you don’t have olive oil, vegetable or canola oil works as well.
- Salt: you will definitely need salt for these.
- Baking powder and baking soda: Since these
breadsare a “quick bread” you’ll need both as the leavening agent.
- Dried Herbs: This is completely optional but I love the flavor dried herbs give
the theseyogurt flatbreads.
How to Make this Yogurt Bread Recipe:
- Combine all the ingredients in a medium sized bowl.
Mix the dry ingredients well.
- Add the yogurt and mix, drizzling the oil over.
Mix until a shaggy dough forms.
- Dump the dough out and knead.
Dump the dough onto a lightly floured board and knead until the dough is is thoroughly mixed.
- Divide the dough.
Divide the dough evenly and roll into balls.
- Roll the balls out into flat disks.
Using a rolling pin or your hands,What flatten out the dough into disks.
- Heat a griddle or skillet and cook the breads.
Lightly oil a griddle or skillet and cook the breads over medium high heat on each side.
- These yogurt flatbreads are terrific with soups and salads or with any dish that needs a side of bread.
- Yogurt flatbreads also make a nice appetizer served as part of a mezze platter, or served with spreads to slather on them – think goat cheese, whipped ricotta, or tapenade.
- The flatbreads taste best the day they are made. Store leftovers in the refrigerator. To serve, loosely wrap and warm up in the oven or microwave.
- 1 1/2 cups or more unbleached all purpose flour or whole wheat flour
- 2 1/2 tsp. herbs de Provence or any herbs you like – basil, oregano, thyme, etc.
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup low fat or non fat plain greek yogurt
- 2 Tbsp. canola oil
- In a large bowl combine the flour with the herbs, baking powder, salt and baking soda. Stir to combine. Add the yogurt and mix until all of the flour is mixed in (the mixture will appear shaggy).
- Dust a cutting board with a little 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.
- Using a rolling pin, roll out each ball until the dough is about 1/4 inch thick.
- Heat a griddle over medium high heat and brush with the canola 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.