Easy Yogurt Flatbread

Name: Easy Yogurt Flatbread
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 12 flatbreads
Ingredients: 3 3 cups all-purpose flour (see note); 1 1 teaspoon salt; 2 2 teaspoons baking powder; 2 ½ 2 ½ cups thick plain yogurt (see note)

User Reviews

4.9

168 reviews

Excellent

Prep Time
50 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings
12 flatbreads
Course
Bread
Cuisine
American

Easy Yogurt Flatbread

Iris Warren

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

126 people made this

Print

33 people printed this

Save this

100 people saved this

Ingredients

Servings

3 3 cups all-purpose flour (see note)
1 1 teaspoon salt
2 2 teaspoons baking powder
2 ½ 2 ½ cups thick plain yogurt (see note)

Add to Shopping List

Instructions

In a large bowl, whisk together the flour, salt, and baking powder.
Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

Notes

Flour: I haven't tried this recipe with whole wheat flour. If doing so, I'd suggest using white whole wheat flour (for a lighter texture), measuring lightly, and maybe starting with half whole wheat flour/half all-purpose flour.
Yogurt: regular or Greek plain yogurt works for this recipe. The consistency of yogurt varies by type and brand. I tested this recipe using a thick but soft plain yogurt. See the pictures in the post for a visual. If you are using runny yogurt, you'll probably need to add a bit more flour (on the flipside, if you are using an extra thick yogurt, you may need to add a couple tablespoons of water to the dough for a soft, pliable dough). I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).

Nutrition Information

Show Details

Serving 1 flatbread Calories 145kcal (7%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 7mg (2%) Sodium 289mg (12%) Fiber 1g (4%) Sugar 2g (4%)