If you’re craving a quick, comforting bread without the fuss of yeast and long rising times, then this Yogurt Flatbread (No Yeast – 2 Ingredients) Recipe is going to be your new best friend in the kitchen. It’s soft, slightly tangy from the Greek yogurt, and incredibly easy to whip up with pantry staples. In just about 30 minutes, you can have warm, pillowy flatbreads perfect for dipping, wrapping, or savoring on their own. This recipe brings simplicity and flavor together in the most delightful way, making it perfect for busy weeknights or whenever that bread craving hits.
Ingredients You’ll Need
These ingredients are astonishingly simple but play a vital role in creating the perfect texture and flavor. The self-raising flour or all-purpose with baking powder ensures the flatbread rises just enough to be soft and light, while the Greek yogurt adds moisture and a lovely tang that’s truly unbeatable.
- ¾ cup plain Greek yogurt: Choose non-fat or full-fat based on preference; it brings tanginess and tenderness to the dough.
- 1 cup self-raising flour: Helps the flatbread get that slight puff without yeast; if you only have plain flour, baking powder is a must.
- 1 teaspoon baking powder: Only necessary if you’re using plain all-purpose flour, it’s the rising agent to keep things light.
- Pinch of salt: Balances the flavors and enhances the overall taste of the flatbread.
- Olive oil spray: For cooking, to get that lightly crisp, golden exterior without sticking.
How to Make Yogurt Flatbread (No Yeast – 2 Ingredients) Recipe
Step 1: Prepare Your Dry Ingredients
In a large mixing bowl, combine your flour with a pinch of salt. If you’re working with plain all-purpose flour, sprinkle in the baking powder now to help your dough rise perfectly. This simple first step sets up the base for your dough, ensuring every bite is airy and flavorful.
Step 2: Incorporate the Yogurt
Add the Greek yogurt into the bowl and stir together initially with a wooden spoon. Then, get your hands in there and mix the ingredients until they form a rough ball of dough. This isn’t the time to be shy; the warmth of your hands helps bring the dough together beautifully.
Step 3: Knead the Dough
Transfer your dough onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic. Be mindful if it feels sticky — sprinkle a bit more flour as needed. Once smooth, let the dough rest for 10 minutes. This rest helps the gluten relax, making it much easier to roll out and cook later.
Step 4: Shape Your Flatbreads
Divide the rested dough into 4 equal pieces and roll each into a ball. Then dust your surface with flour and use a rolling pin to flatten each ball into a circle about 6-7 inches in diameter. Don’t forget to keep flipping and dusting lightly with flour to avoid sticking — patience here pays off in a perfect flatbread shape.
Step 5: Cook to Perfection
Heat a pan over medium-high heat and lightly spray with olive oil. Place one flat circle in the pan and cook for 2-3 minutes until bubbles start to form on the surface and the underside turns golden brown. Flip carefully with a spatula and cook the second side for another 1-2 minutes until golden and puffed. Repeat with the remaining dough rounds, keeping your cooked flatbreads warm in a towel or foil.
How to Serve Yogurt Flatbread (No Yeast – 2 Ingredients) Recipe
Garnishes
These flatbreads are a wonderful canvas for garnishes. Think fresh herbs like chopped parsley or coriander, a sprinkle of za’atar spice blend for a Middle Eastern touch, or even a drizzle of olive oil and flaky sea salt to enhance their simple, delicious flavor.
Side Dishes
Pair your flatbread with dips like creamy hummus, whipped feta, or baba ganoush to keep things light and fresh. They also make fantastic companions to grilled veggies, stews, or as an indulgent side for curries — the soft texture soaks up sauces beautifully.
Creative Ways to Present
Try folding these flatbreads into wraps stuffed with roasted chicken, fresh veggies, and a dash of your favorite sauce. You can even cut them into smaller pieces for dipping platters or use them as a pizza base topped with your favorite sauces and cheeses for an easy homemade treat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your flatbreads in an airtight container at room temperature for up to 2 days. To keep them soft, place a piece of parchment paper between each and cover them with a clean towel.
Freezing
To keep these beauties longer, freeze cooked flatbreads by wrapping them individually in plastic wrap and placing in a freezer bag. They will stay fresh for up to one month and thaw quickly when needed.
Reheating
Reheat your flatbreads in a hot skillet for about 1 minute per side or in a preheated oven wrapped in foil. Avoid microwaving as it can turn them rubbery. A quick reheat brings back their freshly made softness and warm comfort.
FAQs
Can I use plain yogurt instead of Greek yogurt?
Greek yogurt is preferred because it’s thicker, which yields a better dough consistency. Regular plain yogurt can work, but you might need to adjust the flour slightly to get the right texture.
Is it necessary to add baking powder if I use self-raising flour?
No, self-raising flour already contains baking powder, so there’s no need to add extra. If you’re using plain flour, do add the baking powder to help the flatbreads rise.
Can I make this flatbread gluten-free?
While this recipe relies on gluten for elasticity, you can experiment with gluten-free self-raising flour blends, but keep in mind the texture may be different and require some tweaking.
How thin should I roll out the dough?
Around 6-7 inches (16-18 cm) in diameter works best, rolled to about ⅛ to ¼ inch thick. Thinner breads will be crispier, while thicker ones tend to be softer and chewier.
Why did my flatbread turn out tough?
This usually happens if you over-knead or add too much flour. Also, make sure not to overcook them, as high heat and long cooking times can dry them out.
Final Thoughts
This Yogurt Flatbread (No Yeast – 2 Ingredients) Recipe is such a joy to make and even more delightful to eat. It proves that with just a couple of ingredients and some love, you can create something warm, flavorful, and incredibly versatile. I hope you enjoy making this recipe as much as I do — trust me, you’ll be reaching for it again and again for quick meals, snacks, or cozy comfort food moments.
PrintYogurt Flatbread (No Yeast – 2 Ingredients) Recipe
This easy and quick Yogurt Flatbread recipe requires only two main ingredients and no yeast, making it perfect for a simple and soft flatbread. With minimal prep and cook time, this bread is an excellent base for wraps, dips, or just enjoyed on its own. Made using Greek yogurt and self-raising flour (or all-purpose flour with baking powder), it cooks on the stovetop to yield fluffy, golden flatbreads.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 flatbreads
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup self-raising flour (or plain all-purpose flour)
- 1 teaspoon baking powder (only if using all-purpose flour)
- Pinch of salt
Wet Ingredients
- ¾ cup plain Greek yogurt (non-fat recommended)
For Cooking
- Olive oil spray or lightly brushed olive oil
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour and a pinch of salt. If you are using plain all-purpose flour instead of self-raising, add the baking powder and stir well to incorporate.
- Add Yogurt and Form Dough: Add the Greek yogurt to the bowl and stir using a wooden spoon initially. Then use one hand to mix the ingredients together until a rough dough ball forms.
- Knead the Dough: Transfer the dough onto a clean, lightly floured surface and knead for 3 to 5 minutes until smooth. If the dough is sticky, sprinkle with extra flour sparingly. Allow the dough to rest for 10 minutes to relax the gluten.
- Divide and Shape Dough: Cut the dough into four equal portions and roll each into a ball.
- Roll Out Flatbreads: Dust your rolling surface and rolling pin with flour and flatten each dough ball into a circular shape approximately 16-18 cm (6-7 inches) in diameter. Keep flipping and lightly flouring as you roll to prevent sticking.
- Heat Pan and Cook: Preheat a pan over medium-high heat and spray lightly with olive oil or brush with a small amount of oil. Place one rolled dough circle in the pan.
- Cook First Side: Cook for 2-3 minutes until bubbles begin to appear and the underside turns golden brown. Lift a corner carefully to check the color.
- Flip and Cook Second Side: Flip the flatbread gently using a spatula, cooking for another 1-2 minutes until the second side puffs up and is golden.
- Keep Warm and Serve: Transfer cooked flatbread to a plate and cover with a clean kitchen towel or foil to retain warmth. Repeat the cooking process with remaining dough pieces.
- Enjoy Your Flatbread: Serve soft yogurt flatbreads as a wrap, or pair with dips such as hummus or whipped feta for a delicious snack or meal.
Notes
- If using plain all-purpose flour, don’t forget to add baking powder to help the bread rise slightly.
- Kneading is key for smooth dough; add flour gradually if the dough is too sticky to handle.
- This flatbread cooks quickly, so watch closely to avoid burning.
- Flatbreads are best enjoyed fresh but can be reheated in a dry skillet or microwave.
- For variations, try adding herbs or garlic powder to the dough for extra flavor.
