This easy greek yogurt flatbread recipe is my “go-to” solution when I forget to buy bread! This no yeast bread goes with just about anything and takes only minutes to make from pantry and fridge staples!
Why you’ll love this recipe
- You can make this recipe in 30 minutes! No yeast required!
- The perfect side for a soup or salad or as a snack/appetizer.
- Delicious on their own or slathered with just about anything – butter, cream cheese, hummus… you name it.
- Flatbreads made with yogurt are moist, tender and full of flavor!
- What’s not to love about warm, fragrant bread??
The ingredients
You only need simple 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 no
n-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. Or, 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 the simple stand-in for yeast.
- Dried Herbs: This is completely optional but I love the flavor dried herbs give
these flatbreads.
How to Make it!
- Combine the dry ingredients: add the flour, herbs, baking powder, salt and baking soda to a large bowl and whisk to combine.
- Add the yogurt and oil: add the yogurt and oil and stir until thoroughly combined.
- Knead: turn out on a lightly floured board and gently knead until the dough is smooth. If it’s a little sticky, add a bit of extra flour to the board.
- Divide and roll: You can either press out the balls with your hands or use a rolling pin.
- Cook: you can make these greek yogurt flatbreads on a griddle or in a cast-iron pan. Preheat the griddle or pan and brush with a little vegetable or olive oil.
- Add the dough rounds and cook for a few minutes until the flatbreads have puffed up and are golden brown on the bottom. Flip them over and cook a few more minutes until browned.
What to pair them with
- Salads: a classic Shrimp Louie Salad just needs a side of these for a quick and delicious dinner.
- Soups: Pair them with this silky and smokey Roasted Red Pepper Soup for lunch or dinner.
- Chicken: pair a hearty salad and this middle eastern Yogurt Marinated Chicken for a swoon-worthy meal.
What are breads without yeast called?
These are generally unleavened breads like tortillas and matzo. There are a wide variety of quick breads which use baking soda and/or baking powder instead of yeast to make the bread rise
Is flatbread the same as naan or pita bread?
Both are considered flatbreads but both typically include yeast as their leavening agent.
Can you freeze them?
Yes, you can! Wrap them individually and store them in an airtight container in the freezer. Let defrost in the refrigerator and re-warm in the microwave for 15 – 20 seconds.
Other Bread Recipes to sink your teeth into!
Pan Con Tomate
Pan Con Tomate aka tomato bread is Spain’s version of bruschetta and quite possibly the best way to enjoy summer tomatoes! Crisp and chewy bread topped with grated tomatoes, drizzled with olive oil and salt, this Spanish appetizer may be your summer bff!
Take a Bigger Bite
Date Nut Bread
An Old fashioned Date Nut Brea!d just like Van de Kamps! This easy, healthy quick bread is incredibly moist and full of dates and walnuts. Enjoy with tea or coffee or for dessert!!
Take a Bigger Bite
Hungry for more? Follow my shenanigans over on Pinterest, Facebook or Instagram!
Cheers! Nancy
Easy Yogurt Flatbread Recipe
Tender, moist and flavorful these incredibly easy, 30 minute no yeast Yogurt Flatbreads go with just about everything!
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Servings: 8 flatbreads
Calories: 134kcal
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.
Recipe 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.Video
Nutrition
Serving: 1g | Calories: 134kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Sodium: 295mg | Potassium: 139mg | Fiber: 1g | Vitamin A: 60IU | Vitamin C: 0.7mg | Calcium: 86mg | Iron: 3.1mg
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This looks so good and so easy. I cannot wait to try this!
They really are easy Maris and I love that I can flavor them with just about anything!
What a great idea. I can so relate to “I’ll make the bread myself” and not getting around to it. I often fall back on a quick cornbread or sour cream muffin, but these little flat breads will give me another option! Can’t wait to give it a try.
Sour cream muffins? Ummm… now that is something I am definitely going to have to try! Hope you like the flatbreads!
LOVE the herbs & yogurt in this flatbread 🙂 Happy New Year Nancy!
Happy New Year to you too Marla! Looking forward to seeing you soon!!!
I have a bread machine for ‘those’ days. I prefer hands on, but at least I get something once in a while. However, more times than not, it’s the store. lol
I can’t even put into words how terrific these look. I ‘can’ bookmark and make them, though. I’m already virtually ripping off pieces and dipping them into whatever I’m serving them with 🙂
Hi Lisa! I am afraid that even with a bread machine I’d still not get to it!! LOL!!! I hope you like these – they are so easy to make and so good… even teenager approved!
I just sent this link to my BF. He wants them tonight. So do I!
That said, is there any way you can send me this page via StumbleUpon? It won’t let me submit it for some reason – even via Triberr Very odd!
OK…disregard the above, it finally worked 🙂
Adding this recipe to my must make list!
This is an amazing find! thank you for sharing such a brilliant idea. I love using greek yogurt in marinades but i never thought about using it to make bread. Thanks!!
It’s almost like a pancake! Great recipe, Nancy!! xx
Love this recipe. I enjoy making bread and can’t wait to try your delicious flat bread. I have some yummy olives to go with it:)
This looks so good, and after reading the ingredients- I think I wouldn’t even feel guilty about eating it!
Really inspired. I know what you mean about bread though. I may have never posted a bread recipe, but I hav an addiction to bread IRL that is unbreakable. GREG
One of these days, we have GOT to get together and break a little bread!! BTW – CONGRATS on your anniversary!!! I am 2 months shy of my 23rd… yikes!!!
The bread looks amazing and the ingredient list SO simple. Love it!
These look amazing! Any idea whether I could make them in a regular frypan? I don’t have a griddle or anything similar 🙁 Would they come out soggy if I use a frypan, I wonder?
Hi Debbie!
A non stick frying pan would work great and so would a cast iron skillet! If your pan isn’t non stick, you will probably need to add a little more oil to the pan to prevent them from sticking! Hope you enjoy them!
Thanks, Nancy! Going to give them a try on Sunday night! YAY!
They worked out absolutely brilliantly! Thanks so much for posting the recipe. Going to pop one leftover one in the toaster for a few seconds right now. They’re definitely better warm than cold.
I am always on the look out for a bread recipe since as I mentioned before I cannot eat soy lecithin, which is in all purchased bread. I think this one is the answer for those days when I need something quick. Oddly enough on New Years Day I went out my back gate and there at the gate was what I thought was someone’s small Christmas tree. Upon a closer look turns out it was rosemary, and a huge pot of herbs. My neighbor had thinned out his runaway garden and made me the recipient of the overflow. Oh my gosh I could not believe it: oregano, thyme, and two huge rosemary plants, and two different types of mint. As soon as I pick up some yogurt I am making rosemary flatbread. Thank you for sharing.
Hi Madonna,
Aww… how lucky are you!!! I hope this recipe works for you!!!
Gorgeous! I made a version of these flatbreads too:
http://tlt-thelittlethings.com/2011/11/10/two-ingredient-flatbreads/
Delicious, aren’t they?
Hi Denise! They are definitely addictive – in fact, last night my husband complained because when I made a batch to photograph he didn’t get any!!
Nancy, I have been thinking about this recipe and do you suppose that this recipe would work with buttermilk? I ask this only because I happen to have it on hand and I am anxious to try this recipe and it would save me a trip to store.
Hi Madonna,
I think it would work great with buttermilk – the dough may be a little looser (more like a batter) but it should work! Let me know how they turn out!!
Just found this recipe and cannot WAIT to make this! They’ll be “company perfect” with French-style Spareribs that also incorporate Herbs de Provence. Where I typically stumble is what veggie to serve …. anyway, thanks for this little gem!!
Hi Lizzie!!
I truly hope that you enjoy them! Ah yes, what “veggie” to serve is sometimes a problem – something I hope to address on the blog!
Nancy, Oh my gosh. I just made your flatbread with buttermilk. Because you said it might be batter-like, I used half whole-wheat flour to absorb the moisture. I will still try the yogurt version, but these are pretty darn good as they are. After I took them off the grill and while still warm, I brushed them with a thin brushing of olive oil, and dusted with fleur del sel. Oh, btw when they hit the griddle and that rosemary wafted up in my face, well that’s just heaven. I served them with Tuscan tuna and bean salad with greens. My house is a good place to be today. These were crazy easy. Thank you so much. (Sorry for the gushing part.)
I totally agree with you – your house is definitely a good place to be today!!! So glad that you liked them and that they worked with the buttermilk— and I love the “gushing” part.. nothing makes me happier than sharing good food!!!
These flatbreads look amazing!
Oh I have to try this…yogurt flatbread may be my next obsession 🙂
What a lovely idea Nancy! They sure look delicious. Can’t wait to give it a try.
Nancy, I always have yogurt *on* my flatbread but have never used it *in* the flatbread. Such an interesting idea!
These sound wonderful, and I always have yogurt in the fridge.
Love eating bread and love baking bread and I love flatbreads so these will find their way into my kitchen! They look so good!
I want to go make some of these now; it sounds wonderful…and easy. That easy part is a BIG deal!
I couldn’t agree more Barb! I love that this recipe doesn’t make a ton either AND that I can flavor them pretty much however I want!
Cannot wait to try this is a pizza crust!!!
thanks a million for this location on flatebread ..cause i loveing baking from scratch ..
Hello Geraldine! So glad that you like it! Enjoy!!
These are delicious, I have made them many times!!
Fabulous, just made a batch! Think I won’t need to buy pitas anymore!
Would it work with GF flour also?
Hi there! So glad you liked the flatbreads! I would think it would work fine with GF flour but to be honest I’ve not tried it with them as of yet!
I love it!!!! Just made some…..ya…….no mas pitas!!!!!!!
I am going to make this recipe tonight. I have the day off and told hubby when he came home I’d have a good dinner ready. Now I have to decide what I am making to go with! Maybe a nice warm venison stew 🙂
Ooooh…. hope you enjoy them… venison stew?? I am sooo jealous – we adore venison!!!
These look SO delicious, Nancy! I might try them with GF AP flour for my son who can’t eat gluten. What do you think??
Hi Valentina!
I think they will work perfectly! In my experience (limited as it is with GF flours) the issues seem to be more with yeast doughs and not so much with chemical leavened ones. I can’t wait to hear how they turn out!
This recipe was fantastic! Along with the way I was supposed to prepare it, I did it a different way too. I omitted the herbs, and rather than frying the dough I rolled the whole thing out 3/4 inch thick and cut into 2×2 inch squares. Then baked at 350 for 10 minutes. This made fluffy roll-like bread.
Hi Asher! LOVE how you did these in the oven and so glad you liked the recipe!!!
Ok, I was really doubtful about these, BUT they turned out really GOOD. Weirdly enough, I liked them even better the next day heated up in the microwave. Crazy good and easy and makes you feel good! I added a little honey in the mix, too.
Hi Sarah! I am so, so happy you enjoyed them – you’re comment made my day!!!
This is the very best flatbread recipe I have made, ever. The flavour is amazing. We are in lockdown in New Zealand due to the COVID19 virus. I have become a cook that I was 50 years ago making everything from scratch. Thank you for sharing your recipe.
Hello Denese!! Your comment not only made my day but my week! I am so happy you enjoyed the flatbreads and so grateful that you let me know!
Stay safe and be well!!
Thank you so much for this recipe! This bread is absolutely delicious. It will go perfectly with the butter chicken that I made yesterday. I used dried basil, oregano, rosemary, thyme, and granulated garlic combined to make 2.5 teaspoons. A perfect combination!
Hi Valentine!! I love the herb combination you used and butter chicken… (swoon!!)
These are amazing! What a delight and so easy. I’m not a baker but now that we’re all stuck at home, I wanted to bake something. Can’t find yeast to save my life so I made these to go with some chicken kebabs and they were fantastic! Next time I’ll try fresh garlic and a little more salt. But these were a total hit. Thank you! (Found you on Yummly btw.)
Hi Jennifer! I am so happy you enjoyed them and I loved your additions! Will be making them this week to go with a big salad and will definitely be trying them!!