You only need 5 simple ingredients to make homemade Greek Yogurt Flatbread! So simple to mix up, no rising needed! The results are soft and puffed up flatbread that is begging to be dipped in some hummus or tzatziki.
Ingredients You’ll Need:
It only takes some pantry ingredients to make homemade flatbread and no yeast or rising is needed! Here’s what you need:
- Plain Greek Yogurt – I prefer to use full-fat yogurt. You can substitute regular yogurt, but you will use much less since regular yogurt has more moisture (aka less thick) than Greek. I would start with about half the amount.
- All-Purpose Flour
- Kosher Salt
- Baking Powder
- Olive Oil – for cooking the flatbread. You can use a different oil, I just love the flavor of olive oil.
How to Make Flatbread with Yogurt
You’ll be so surprised at how easy it is to make homemade flatbread! See the instructions below:
- Mix Dough. Whisk together the dry ingredients then stir in the yogurt to form a dough. The exact amount of flour you will need depends on the moisture content of your yogurt.
- Knead Dough. Knead the dough on a lightly floured surface until mostly smooth. Divide into 3 pieces and wrap each in plastic wrap. Allow to rest at room temperature for 20 minutes.
- Roll Flatbread. Cut a dough ball in half and roll each piece into a thin circle. I recommend only rolling out one or two pieces at a time. You want to roll the dough very thin so it cooks quickly and puffs up.
- Cook Flatbread. Heat a large cast iron skillet and add a drizzle of olive oil. Cook the flatbread one at a time for about 2-3 minutes per side – the flatbread will puff up and parts will be browned.
- Repeat. Repeat with remaining dough until all flatbread are cooked.
How long does homemade flatbread last?
Store leftover homemade flatbread in an airtight container in the fridge for up to 5 days.
Can you freeze flatbread?
Yes, flatbread can be frozen! Freeze the flatbread in a freezer bag with pieces of wax paper or parchment in between. Flatbread can be frozen for up to 2 months. You can thaw at room temperature or warm up in the microwave for just a few seconds.
Can Greek Yogurt flatbread dough be frozen?
Flatbread dough freezes very well! After dividing the dough into 4 pieces, wrap each piece tightly in plastic wrap and place in a freezer container or freezer bag. Freeze for up to 3 months. Thaw dough overnight in the fridge then let rest at room temperature for 20 minutes before rolling and cooking.
Can you use regular yogurt instead of greek?
Yes! Make sure to use plain yogurt – NOT flavored. Again I recommend using full fat yogurt. If you use regular yogurt, you will need much less since it has a high moisture content than Greek yogurt. I would start with half the amount of yogurt and you can add additional if needed to reach a dough consistency.
- Roll the Dough Thin – The thinner the flatbread dough is, the quicker it will cook and puff up in the skillet. This is key to getting light and puffy flatbread.
- No Sticky Dough – You don’t want the dough to be sticky. If it’s sticky, then it will stick to the pan. You can add additional flour a tablespoon at a time, as needed.
- Easy to Double – This recipe is easy to double! Since the dough freezes well, making extra is a great idea!
The serving ideas for homemade yogurt flatbread are endless! Here are a few of my favorites:
- Dip – Hummus and Tzatziki are my favorites to dip flatbread into!
- Flatbread Pizza – Making homemade pizza on flatbread is one of my favorite easy dinners. Top a piece of flatbread with some marinara, toppings, and cheese then bake at 350 degrees F until the cheese is melted and bubbly.
- Greek Gyros
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You only need 5 simple ingredients to make homemade Greek yogurt flatbread! So simple to mix up, no rising needed! The results are soft and puffed up flatbread that is begging to be dipped in some hummus or tzatziki.
- 2–2 1/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 2 cups plain Greek yogurt, full-fat preferred
- Olive oil, for cooking
- Mix Dough. Whisk together 2 cups of the flour, salt, and baking powder in a large bowl. Add the yogurt and stir together with a rubber spatula. If the dough feels overly sticky, add additional flour. The moisture content of the yogurt will impact how much flour you need.
- Knead Dough. Transfer the dough to a lightly floured surface and knead for about 5 minutes. The dough should feel mostly smooth and not sticky. Divide the dough into 4 equal pieces and wrap each in plastic wrap. Allow to sit at room temperature for about 20 minutes to rest.
- Roll Flatbread. Cut a dough ball in half and roll each piece into a thin circle. I recommend only rolling out one or two pieces at a time.
- Cook Flatbread. Heat a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and swirl around the hot pan. Cook the flatbread one at a time. Cook for about 2-3 minutes per side – the flatbread will puff up and parts will be browned.
- Repeat. Repeat with remaining flatbread dough.
Leftover flatbread can be stored in the fridge in an airtight container for up to 5 days or frozen for up to 2 months.
- Category: Bread, Appetizer, Side
- Method: Stove
- Cuisine: Greek
Keywords: Homemade flatbread, homemade Greek yogurt flatbread, homemade flatbread, flatbread recipe