Greek Yogurt Flatbread

cooked flatbread in skillet

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: Homemade flatbread, homemade Greek yogurt flatbread, homemade flatbread, flatbread recipe

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