Easy Yogurt Flatbread
User Reviews
4.9
Easy Yogurt Flatbread
Description
The dough combines all-purpose flour, salt, baking powder, and thick plain yogurt to create a quick, no-yeast bread. Mixing starts with a spatula and finishes by hand when the dough becomes cohesive. Resting the dough improves texture and makes it easier to roll out. Dividing it into 12 pieces allows moderate-sized flatbreads approximately 6 inches in diameter.
Cooking on a preheated griddle or skillet at medium heat causes the flatbreads to bubble and puff, indicating done spots on each side as they turn golden brown. The resulting bread has a soft interior with slight chewiness and a lightly crisped exterior. Thickness can be adjusted to preference; thicker flatbreads yield a more bread-like texture.
This recipe is versatile and forgiving, adaptable to different plain yogurt types and potentially different flours with some adjustments. The flatbread can be served warm as an accompaniment to dips, to wrap fillings, or simply buttered. Its simple ingredients and lack of yeast make it quick to prepare while still offering satisfying homemade bread texture.
Using thick plain yogurt is important for proper dough consistency; if the yogurt is too runny, adding flour or adjusting with water may be needed. Measuring flour lightly and using white whole wheat flour if desired can alter outcome slightly.
Ingredients
- 3 cups all-purpose flour see note
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 ½ cups PLAIN yogurt thick
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
- Use thick plain yogurt, regular or Greek, for best dough consistency; thin yogurt may require more flour.
- White whole wheat flour can be substituted for half or all-purpose flour for a heartier texture.
- Adjust flour amounts based on yogurt thickness to achieve a soft, pliable dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12flatbreads
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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