This Yogurt Flatbread recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
Did you know you can make flatbread using only two ingredients – yogurt and flour? There’s also salt and baking powder but it’s essentially just a mixture of those pantry items, and it comes together much faster than any bread recipe you’ve made!
I’ve been a huge fan of Stonyfield yogurt for years because I use it in many Lebanese dishes like Chicken Tawook and Fatteh, but also as a condiment to savory dishes like lentils and rice and kibbeh.
Quick Round Yogurt Flatbread (pan Grilled)
A couple of years ago I visited some organic farms where Stonyfield sources its milk, and I learned so much about the process. Especially the simplicity of how a cow feeding on a pasture has a long chain of effects from impacting the type of milk it produces to our biodiversity.
That’s what makes Stonyfield Organic so different from the rest. It’s not just about quality of ingredients and taste, it’s about being good on purpose for better nutrition and a healthier ecosystem!
You can treat this like pizza dough and add anything to it that would work on pizza dough. I love eating it with a Mediterranean labneh dip – which is essentially spreadable yogurt cheese.
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Yes, you can easily double or triple the recipe. Just make sure to divide the dough into equal parts depending on how large you want the flatbreads.
Yes you can, I recommend treating it like pizza dough and baking at 475°F or 500°F for 8-10 minutes until golden brown. I prefer the texture of it on a cast iron skillet though because it’s golden on both sides.
It’s hard to believe how minimal the ingredients and effort are in this flatbread recipe. The yogurt adds all the moisture needed to make them soft and pliable. These are perfect for topping, dipping or rolling up as a sandwich with your favorite add-ins! Find it at all grocery stores or online.
Easy 3 Ingredient Yogurt Flatbread
Thank you Stonyfield for sponsoring this Yogurt Flatbread. Their yogurts are not just for snacking but also for baking, cooking and everything in between!
If you’ve tried this healthy-ish feel goodYogurt Flatbreadrecipe or any other recipe on , then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagramso I can repost on my stories!
Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling
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Freezing Instructions: You can freeze the dough after wrapping it in the plastic wrap. Just place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 20 minutes before rolling into flatbread sizes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Calories: 322 kcal , Carbohydrates: 63 g , Protein: 10 g , Fat: 3 g , Saturated Fat: 1 g , Cholesterol: 8 mg , Sodium: 902 mg , Potassium: 229 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 61 IU , Vitamin C: 1 mg , Calcium: 108 mg , Iron: 4 mgI really love flatbreads – and eat quite a lot of them, especially with the many Middle Eastern inspired recipes I seem to be creating at the moment!
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There are so many recipes for flatbreads out there, some are as simple as flour and water – while others involve yeast and can be rather complicated and time consuming…these yogurt flatbreads bridge the gap, with a better flavour and texture compared to the flour and water version, but with much less hassle and faff than the yeasted versions, they are utterly delicious and super duper simple to make.
And the recipe? Simply equal parts yogurt and self raising flour (or self rising flour, if you are in the US) – and that’s it.
Well OK I slightly cheated with the recipe description as you do also need a little oil to help roll these flatbreads out – you can do it with extra flour, but I find the dusting of flour burns on the hot pan and by the third or fourth flatbread it’s not so nice – oil works much better!
Quick And Easy Yogurt Flatbread • Now Cook This!
And to cook these scrummy flatbreads, all you need is a super hot pan – roll them out and then pop them in the pan, they take just a few seconds on each side and they are very easy to flip over (nothing like as difficult as a pancake!) and voilà – hot and tasty homemade flatbreads straight from the pan!
I made this batch to go with my Moroccan Spiced Roasted Vegetable Traybake – a delicious vegetarian traybake, infused with harissa and topped with thick slices of roasted halloumi cheese.
But these simple yogurt flatbreads would go brilliantly with all kinds of tagines and other Middle Eastern inspired dishes…I would particularly recommend them with my Chicken Shawarma and my Harissa Prawns.
Easy 2 Ingredient Flatbread Recipe
Please note you will also need to allow 20 minutes for the dough to rest, so a total of 35 minutes (but only 15 minutes active time).
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!I’ve long been a fan of flatbread (this homemade recipe in particular). So it is no surprise that this yogurt flatbread recipe has basically sealed the deal on me being loyal to flatbread for a lifetime.
The cooked flatbread freezes great. Which means you should probably just plan on doubling the recipe, because can you really ever have
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Greek or regular yogurt is fine. The consistency is the most important factor. When stirred, it should be thick and scoopable like soft ice cream.
If your yogurt is thin and runnier than the kind I use, you’ll probably need to add a bit more flour. If it’s thicker and stodgier in texture, a couple tablespoons water will help the dough come together.
I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).
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Start mixing the dough until it clumps together. Then dig in with your hands and mash/press the dough together until it forms a soft, cohesive, shaggy looking ball of dough.
You should be able to easily press into the ball of dough (it shouldn’t be super stiff) without leaving a lot of sticky residue on your fingers.
Let the dough rest for 30 minutes or so to let the gluten relax. This will make it easier to roll into circles.
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Cook each piece of flatbread until bubbles start to form on top. Flip and cook until spotty and golden and cooked through.
When the flatbread cooks on the second side, it will puff and bubble (pretty fun to watch, I must say!). Those puffs will deflate as the flatbread cools, but they create a delightful flaky, soft texture to the flatbread.
I don’t know about your household, but in mine, children who shall remain nameless are prone to grabbing piping hot flatbread and devouring it straight from the griddle.
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They don’t wait for butter. Or herbs. Or dinner. It’s a flatbread free for all. And totally worth the wrath of mom, apparently,
This easy yogurt flatbread is amazing. The yogurt gives a slight, but interesting, tanginess to the soft, chewy bread, and it is perfect for everything from rollup sandwiches to dipping in your favorite curry.
Flour: I haven’t tried this recipe with whole wheat flour. If doing so, I’d suggest using white whole wheat flour (for a lighter texture), measuring lightly, and maybe starting with half whole wheat flour/half all-purpose flour.
Greek Yogurt Banana Bread
Yogurt: regular or Greek plain yogurt works for this recipe. The consistency of yogurt varies by type and brand. I tested this recipe using a thick but soft plain yogurt. See the pictures in the post for a visual. If you are using runny yogurt, you’ll probably need to add a bit more flour (on the flipside, if you are using an extra thick yogurt, you may need to add a couple tablespoons of water to the dough for a soft, pliable dough). I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).
Serving: 1 flatbread , Calories: 145 kcal , Carbohydrates: 26 g , Protein: 5 g , Fat: 2 g , Saturated Fat: 1 g , Cholesterol: 7 mg , Sodium: 289 mg , Fiber: 1 g , Sugar: 2 g
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Recipe Source: inspired by recipes like this one at Smitten Kitchen, this one at Bigger Bolder Baking, and this one at Rock Recipes
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