A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!
I absolutely LOVE this recipe for flatbread!
Not only does it produce a delicious flatbread, it uses items I already have in my pantry and fridge. This especially comes in handy for those times that I have forgotten to pick up bread or pizza dough and am in a pinch! Yogurt flatbread has bailed me out of those situations more times than I care to admit!
This recipe is so versatile too. You can change up the seasonings to your liking. Add different herbs, spices, or none at all. You can also change up how you cook it and use it. In the picture above, I used it as little pita-like flatbreads. We enjoyed them with dips and they were absolutely delightful!
I have also used these flatbreads to make mini-pizzas too. So good!
The reason these are so easy to whip up in a pinch is that you don’t have to wait for any yeast to rise. They are yeast-free, using baking powder and baking soda to give them some lift instead. These quick breads don’t need any time to rise or any hassle or worry that you’re yeast won’t cooperate and you will be left disappointed. This recipe has never failed me!
Simple Steps for Making Yogurt Flatbread
Making the flatbreads is incredibly simple. To begin, I mix flour, herbs, baking powder, baking soda and salt in a medium sized bowl. I then add yogurt and stir it with a wooden spoon. The dough is shaggy and a bit sticky at this point.
I then roll it out onto a floured surface and sprinkle it with more flour. I bring it together into a ball and then cut that ball into 8 equal pieces. I then roll out each piece into a ball and using my fingers, I press it into a flattened circle, about 5 inches in diameter. I use quite a bit of flour to ensure the flatbreads don’t stick to my work surface. This entire process really only takes 5-10 minutes in total. It really is quite simple!
To cook your flatbreads you can use a griddle or a frying pan. If you are using a griddle, you can cook them up all at once but don’t worry if you don’t. I use a frying pan from time to time out of sheer laziness to get out my griddle for such a quick job. Yup, I should be ashamed of myself.
Then I heat up a little bit of oil on the griddle or pan (just enough to prevent the flatbreads from sticking). Once heated, I lower the temperature to medium or medium-low heat and cook my flatbreads for about a minute and a half on each side. You may need to adjust your cooking time as griddles/stove tops may differ in their heat distribution. That’s it!
I’ve also used this recipe as a base for:
If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
- 1 1/4 cup flour + more to roll out
- 1 tablespoon dried herbs (oregano, basil, or thyme)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt (or any plain unsweetened yogurt)
- Mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to combine. The dough will be shaggy and sticky.
- Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball.
- Use a knife or pastry cutter to divide the dough into 8 equal pieces. I cut it in quarters first and then cut each quarter in half to ensure all the pieces are equal in size.
- Roll each piece into a ball on a floured surface and press down with your hands to form it into a 5″ disk.
- Heat a griddle or frying pan with enough oil to coat it and prevent sticking. Lower heat to medium or medium-low and Cook the flatbread for about 1 1/2 minutes on each side or until it begins to turn a nice golden brown.