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! It has served us well for dinner on multiple occasions. It is quick, easy, and delicious.
Not only does this recipe 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 pita 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 pictures below, I used it as little pita-like flatbreads that were pan-fried. These are perfect to use for wraps (like homemade gyro!) or served along with dips like Tirokafteri (Spicy Greek Feta Dip).
I have also used these flatbreads to make full size and mini-pizzas too. So good! Some of my favourites which use this recipe as the base are my Breakfast Pizza, Smoked Salmon Breakfast Flatbread, Blueberry Basil Flatbread, Balsamic Strawberry Flatbread, or even my Halloween Pizzas.
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 your yeast won’t cooperate and you will be left disappointed. This recipe has never failed me!
Why you should make Yogurt Flatbread
- This recipe is so simple to do!
- No yeast is required, meaning you can have bread ready in minutes!
- This recipe is so versatile- make pitas or use it as a pizza dough!
- It requires only simple ingredients that you likely already have on hand!
- It is quick- just 15 minutes are required!
- It is delicious!
Ingredients in Yogurt Flatbread
- Flour: All purpose flour is used in this recipe but you can also use whole wheat flour. In addition to the flour added to the dough, you will need quite a bit more as you are forming the flatbreads as the dough is sticky.
- Dried herbs: Choose your favourite herbs. I like oregano, basil, or thyme in my flatbreads but you can experiment with your own favourites.
- Baking powder + baking soda
- Greek yogurt: I use Greek yogurt in my flatbreads but if you only have regular yogurt (unsweetened) on hand, it works as well. If it is particularly watery, you should strain it first, otherwise you will have to use more flour to absorb the moisture.
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Yogurt Flatbread
- Mix the dough: 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.
- Form into a ball: 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.
- Divide into portions: 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.
- Form into disks: Roll each piece into a ball on a floured surface and press down with your hands to form it into a 5″ disk.
- Cook: 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.
That’s it! Easy right?
I hope you enjoy this recipe!
I’ve also used this recipe as a base for:
Blueberry Basil Flatbread
Smoked Salmon Breakfast Flatbread
Balsamic Strawberry Flatbread
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.
This looks so good! I love that the ingredient list is so simple!
Thanks for sharing! Does it keep long?
Thank you! They’ll keep for a few days. I place them in an airtight container in the fridge.
Made them tonight, they were great. Used spelt flour. Definitely making them again. Thank you.
So happy you loved them! Great idea using spelt flour!
Did you have to change any ingredient measurements using spelt flour?
I have only made them with all purpose flour so I can’t say for sure. Sorry.
Made them tonight, with gluten free flour, thyme and parsley. They were tasty. So simple and quick. Thank you.
Thank you Alma! So happy you liked them!
Is the 88kcal per batch or per flatbread?
Instant gratification! Delicious and so easy to make. The recipe is definitely a keeper in our household.
These are so good and so easy to make! Thank you for recipe.
Pleasantly surprised at the taste. Next time I will divide into 16 balls for a smaller portion. Recommend with spicy food.
It was simple to make, and very light and soft. Will make again.
So happy to hear you enjoy it too!
Fat free Greek yogurt ok ?
I haven’t tried it with fat free yogurt but imagine you can easily make it work for this recipe. If the yogurt is too watery, you may end up adding more flour though. Alternatively, you could strain it to remove some of the extra water.
So easy. I love the flavor. Will be making again. Thanks.
Do you think these would freeze ok? Tia
I personally haven’t tried to freeze them but I imagine the recipe could be frozen, similar to other doughs. If freezing the dough, I would wrap it up in plastic food wrap and place it in a freezer safe container or a freezer bag. Any moisture that gets added from thawing the dough can be taken care of by sprinkling in enough flour so its no longer sticky. I imagine you can freeze the cooked flatbreads in a similar way. In order to prevent them from getting soggy, I’d wrap each one tightly with plastic food wrap first before placing them in a freezer container. If you try freezing them, I’d love to know how it turned out!
Can you list the flour in grams?
Hi Kathryn! I personally don’t measure in grams but a quick google search should point you in the right direction if you choose to use grams. I personally use the scoop and level method for flour in baking recipes. However in a recipe like this, you don’t have to be as precise. While you add flour to the mix initially, you are going to continue to add more flour while you roll and shape the flatbreads. The dough is initially sticky so you end up adding quite a bit of flour until the dough isn’t sticky anymore (relying on touch to know when you’ve added enough- aka when the dough isn’t sticking to your hands and work surface, you’ve added the right amount). Hope that helps!
Hi. Thanks for your advice about the freezing methods for the flatbreads.x