Soft and fluffy homemade flatbreads made with yogurt, perfect for wraps or dipping! These easy-to-make Yogurt Flatbreads require just a few pantry staples and are cooked on the stovetop, making them a quick and delicious addition to any meal.
Why I Love This Recipe
I love how simple and versatile these yogurt flatbreads are. They require no yeast, meaning there’s no waiting for dough to rise. The Greek yogurt gives them a subtle tang and keeps them soft and tender. They pair perfectly with dips, curries, or can be used as a base for wraps and sandwiches. Plus, they cook up in just a few minutes, making them a great last-minute addition to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 ½ cups (320g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (240g) plain Greek yogurt
2 tablespoons olive oil
¼ cup warm water (as needed)
Extra flour for dusting
Directions
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the Greek yogurt and olive oil, stirring with a spoon until the dough starts to come together.
Gradually add warm water, a little at a time, kneading until a soft dough forms. The dough should be slightly sticky but not too wet.
Transfer the dough to a lightly floured surface and knead for 3–4 minutes until smooth and elastic.
Divide the dough into 6–8 equal portions and roll each one into a ball.
Using a rolling pin, roll out each ball into a thin circle, about ¼-inch thick.
Heat a dry skillet or non-stick pan over medium-high heat.
Cook each flatbread for 1–2 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes until golden brown and slightly charred.
Repeat with the remaining dough, stacking the cooked flatbreads in a clean kitchen towel to keep them warm.
Serve warm with dips, curries, or as a sandwich wrap!
Servings and Timing
Servings: 6–8 flatbreads
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 180 kcal per flatbread
Variations
Herbed Flatbreads – I mix in chopped fresh herbs like parsley, cilantro, or rosemary for extra flavor.
Garlic Butter Flatbreads – Brushing the warm flatbreads with melted garlic butter takes them to the next level.
Cheesy Flatbreads – I sprinkle grated cheese on top before cooking for a gooey, delicious twist.
Whole Wheat Version – I substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Spiced Flatbreads – Adding a pinch of cumin, smoked paprika, or za’atar gives the flatbreads a flavorful boost.
Storage/Reheating
I store leftover flatbreads in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in a dry skillet for 1–2 minutes on each side or wrap them in foil and heat in a 300°F (150°C) oven for 5 minutes. Flatbreads also freeze well—stack them with parchment paper in between, place them in a freezer bag, and freeze for up to 2 months. When ready to use, I thaw them at room temperature and reheat as needed.
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FAQs
Can I make these flatbreads without Greek yogurt?
Yes, I can substitute plain regular yogurt or even sour cream, but Greek yogurt gives the best texture. If using regular yogurt, I reduce the water slightly.
Can I make the dough ahead of time?
Absolutely! I store the dough in the refrigerator for up to 24 hours. When ready to cook, I let it come to room temperature before rolling and cooking.
Why is my dough too sticky or too dry?
If the dough is too sticky, I add a little more flour. If it’s too dry, I add a teaspoon of warm water at a time until it reaches the right consistency.
Can I cook these on a grill?
Yes! I love grilling them for extra smoky flavor. I cook them over medium heat for about 1–2 minutes per side.
What can I serve with these flatbreads?
They go great with hummus, tzatziki, curry, or even as a base for mini pizzas. I also use them as wraps for sandwiches and gyros.
Conclusion
These yogurt flatbreads are soft, fluffy, and incredibly easy to make. Whether I’m using them for wraps, dipping, or as a side for a hearty meal, they always turn out delicious. With no yeast required and just a few ingredients, this is my go-to flatbread recipe when I need something quick and homemade.
📖 Recipe:
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Yogurt Flatbreads
- Total Time: 25 minutes
- Yield: 6–8 flatbreads
- Diet: Vegetarian
Description
Soft and fluffy yogurt flatbreads made with simple ingredients—no yeast required! These easy-to-make flatbreads cook up in minutes, making them perfect for wraps, dipping, or pairing with curries. Greek yogurt keeps them tender and gives a subtle tangy flavor.
Ingredients
2 ½ cups (320g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (240g) plain Greek yogurt
2 tablespoons olive oil
¼ cup warm water (as needed)
Extra flour for dusting
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt.
- Form Dough: Add Greek yogurt and olive oil. Stir with a spoon until a dough starts forming.
- Adjust Consistency: Gradually add warm water, a little at a time, kneading until a soft dough forms (slightly sticky but not too wet).
- Knead Dough: Transfer to a floured surface and knead for 3–4 minutes until smooth and elastic.
- Divide & Roll: Divide into 6–8 equal portions. Roll each into a ball, then flatten into a ¼-inch thick round.
- Cook: Heat a dry skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side until bubbles form and golden brown spots appear.
- Keep Warm & Serve: Stack cooked flatbreads in a clean kitchen towel to keep warm. Serve immediately!
Notes
If dough is too sticky, add a bit more flour. If too dry, add warm water 1 teaspoon at a time.
For extra flavor, mix in fresh herbs, garlic, or spices.
Brush with garlic butter for a rich, aromatic finish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 6–8 flatbreads
- Calories: 180 kcal
