This 3 ingredient Flatbread is super easy to make, even if you've never made any type of bread before. With yoghurt and flour as the base ingredients, there is no yeast needed to make this delicious fluffy flatbread.
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Why This Recipe Works
- Make 4 generous sized yogurt flatbreads, or 8 smaller ones
- Soft, light and fluffy texture
- Perfect for soaking up curries, using for wraps and pizza bases
- Customize with your own flatbreads with flavors and add-ins (suggestions below!)
Do you have an Air Fryer? If so, you might like this 5 minute homemade Air Fryer Garlic Bread, and these quick Air Fryer Pizza Rolls.
My flatbread recipe with yoghurt uses simple ingredients and processes and is easier to make that traditional pita or naan breads which are part of the flatbread family. My version is one I have been making for years because its so easy!
Flatbread Ingredients
- Flour: Regular plain flour is what I like to use for this recipe. Although you could also try making this with almond flour, or spelt flour
- Yoghurt: Full fat greek yogurt is perfect. Although you could also use full fat plain yoghurt.
- Baling Powder: helps to add structure to the bread.
- Olive Oil Spray: for crispy golden brown edges
How To Make Flatbread
- Combine Ingredients: Add flour, yoghurt and baking powder into a large mixing bowl. Mix with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
- Knead the dough: Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
- Separate into equal pieces: Divide the dough in half, then half again, rolling each on into a ball so you have equal pieces.
- Roll and Flatten: Dust flour over the rolling pin to prevent the dough from sticking. Use hands to pat and flatten the dough, then use a rolling pin to roll each piece into a round, about 2mm thick.
- Cook flatbreads: Heat a large skillet or non stick pan on medium to high heat, and cook each flatbread for approx. 1 minute each side until they start to color and puff up.
Healthy Flatbread Recipe Tips
- If dough is too dry adjust the dough moisture by adding an extra tablespoon of yogurt if it lacks stickiness and seems too dry.
- If the dough is too wet, incorporate a pinch of flour gradually until it achieves a slightly sticky consistency.
- Preheat your pan over medium-high heat before cooking the flatbread. A properly heated surface helps the flatbread cook evenly and gives it a nice golden brown color. Adjust the heat as needed during cooking to prevent burning or undercooking.
Common Questions
To freeze homemade flatbreads, individually wrap them in plastic wrap or parchment paper, place in a sealed freezer bag, and store in the freezer for up to three months.
While it's not strictly necessary to let the dough come to room temperature, allowing it to rest at room temperature for about 15-30 minutes after kneading can make it easier to handle and roll out.
Yes, but it may not be the best option. If you've made them ahead and want to reheat them, either reheat in the same pan you cooked them on a lower heat for a fewer minutes, or wrap them in foil and heat in a low oven for 5 minutes.
How to use flatbread
- Utilize as a base for your preferred pizza toppings.
- Dip into curry for a delicious experience.
- Soak up the gravy from casseroles.
- Dip into stews or soups.
- Brush with melted butter infused with crushed garlic
Add-Ins
- Herbs and Spices: Add in chopped fresh herbs like parsley, rosemary, or basil, or add ground spices such as cumin, coriander, or smoked paprika for added flavor.
- Garlic Infusion: Enhance the flatbread by mixing in minced garlic or garlic powder into the dough for a delicious garlic-infused flatbread.
- Cheese Blend: Add in grated cheese, such as Parmesan, cheddar, or feta, to the dough for a cheesy twist. The cheese will melt and contribute to the overall richness of the flatbread.
- Spicy: Add in red chili flakes for heat and spiciness
Storing Flatbreads
To store homemade cooked flatbreads, refrigerate them in an airtight container for short-term use or freeze individually wrapped flatbreads in plastic or parchment paper for up to three months.
If stacking, use parchment paper between each flatbread to prevent sticking. Label containers with the date and thaw frozen flatbreads before reheating.
Room temperature storage is suitable for short periods, but refrigeration or freezing is recommended for longer freshness.
Pairs With
- Simple Slow Cooked Spicy Moroccan Chicken
- Slow Cooked Moroccan Meatballs
- Easy Slow Cooker Beef Korma
- Delicious Apricot Chicken Curry
A simple, quick and easy flatbread you can make at home. Forget store bought flatbreads that have been sitting on a shelf for who knows how long. This is the only recipe you need and it does double duty as a quick and healthy pizza base. You could even use it to make these Air fryer Pizza Rolls.
3 Ingredient Yogurt Flatbread (no yeast)
Ingredients
- 1 ½ cup Plain flour - plus extra for dusting
- 1 teaspoon Baking powder
- 1 cup Greek yoghurt (full fat)
- Olive Oil spray
Instructions
- Add 1 ½ cup Plain flour, 1 teaspoon Baking powder, and 1 cup Greek yoghurt (full fat) to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. It should be a little sticky at this stage.
- Dust a clean work surface with flour, then tip out the dough, adding a little bit of extra flour if the dough is sticking to the surface. Knead for a minute or so to bring it all together
- Divide the dough in half, then half again so you have 4 equal pieces for 4 flatbreads. Dust flour over the rolling pin to prevent the dough from sticking. Use hands to pat and flatten the dough, then use a rolling pin to roll each piece into a round circle, about 2mm thick.
- Preheat pan or skillet on medium to high heat. Spray with Olive Oil spray, and add one flatbread at a time, cooking each for approx. 1 minute per side. (flip when golden brown "spots" are visible and flatbread has started to puff up)
Notes
-
- Flour: you can use plain flour, all purpose flour, spelt flour, almond flour, or wholemeal flour. I always use plain flour. The type of flour you use may alter the amount of moisture (eg: yogurt) you need to use.
- Yogurt: Greek or plain full fat yogurt is best.
- This recipe makes 4 regular sized flatbreads (approx 20cm round). Alternatively you can separate the dough into 8 equal sized pieces for 8 mini flatbreads.
- If dough is too dry adjust the dough moisture by adding an extra tablespoon of yogurt if it lacks stickiness and seems too dry.
-
- If the dough is too wet, incorporate a pinch of flour gradually until it achieves a slightly sticky consistency.
-
- Preheat your pan over medium-high heat before cooking the flatbread. A properly heated surface helps the flatbread cook evenly and gives it a nice golden brown color. Adjust the heat as needed during cooking to prevent burning or undercooking.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
[email protected] says
Super easy to make and taste really good. I added a pinch of salt and powered garlic New favorite.
Ben Stucky says
Will this work using nonfat Greek yogurt?
Kim says
You could try with non fat Greek yoghurt, however the fat content affects the elasticity of the dough so you might find that dough made with non-fat yogurt is a bit harder to work with. The fat from the yoghurt also helps to add flavor to the flatbread, but you could try adding additional herbs or garlic to compensate for this.
Nicola Garcia says
I have not yet tried the recipe but I do like flatbreads so I will in the future to make my own. Thank you very much.