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 -purpose flour 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 fat yogurt - 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
breads are 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 these yogurt 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.
Serving Tips:
- 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.
Hungry for more? Follow my shenanigans over on Pinterest, Facebook or Instagram!
Cheers! Nancy
Yogurt Flatbreads
Ingredients
- 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
Instructions
- 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.
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!