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Yogurt Flatbreads

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Last Updated: 06 April 19

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!

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

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 if that is what you have on hand.
  • 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.
Overhead photo of the ingredients needed to make the yogurt bread recipe.

How to Make this Yogurt Bread Recipe:

  • 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 flour.
  • Divide and roll: You can either press out the balls with your hands or use a rolling pin. I find I can get a thinner bread with a rolling pin.

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.

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Cheers! Nancy

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

Yogurt Flatbreads

Tender, moist and flavorful these incredibly easy, 30 minute no yeast Yogurt Flatbreads go with just about everything!
4.28 from 22 votes
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Course: breads
Cuisine: Middle Eastern
Keyword: flatbread
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 8 flatbreads
Calories: 134kcal
Author: Nancy Buchanan

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 plus extra for oiling the griddle.

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 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.

Notes

I have made these with both all purpose and whole wheat flour. When using whole wheat flour you may need to add a bit more yogurt to the dough if it is too dry. I used dried herbs in these but feel free to use fresh herbs – start with 2 Tbsp. and see how you like the flavor. As to herbs, you can use any combination of herbs/spices that you like and that compliment whatever you are serving them with!

Nutrition

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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Comments

  2. Lana @ Never Enough Thyme says

    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.

    Reply

  4. Lisa says

    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 🙂

    Reply

    • Nancy says

      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!

      Reply

  6. Zoe says

    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!!

    Reply

  10. sippitysup says

    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

    Reply

    • Nancy says

      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!!!

      Reply

  12. deb1611 says

    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?

    Reply

    • Nancy says

      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!

      Reply

        • deb1611 says

          5 stars
          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.

          Reply

  13. Madonna says

    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.

    Reply

    • Nancy says

      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!!

      Reply

  15. Madonna says

    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.

    Reply

    • Nancy says

      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!!

      Reply

  16. Lizzie in Los Angeles says

    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!!

    Reply

    • Nancy says

      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!

      Reply

  17. Madonna says

    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.)

    Reply

    • Nancy says

      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!!!

      Reply

    • Nancy says

      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!

      Reply

  30. Shelby says

    5 stars
    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 🙂

    Reply

    • Nancy says

      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!

      Reply

  32. Asher Fahy says

    5 stars
    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.

    Reply

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