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Yogurt Flatbread

Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling

Prep Time
15 mins
Cook Time
15 mins
Resting Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 322 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 2 cups all-purpose flour plus more for surface
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup Stonyfield Whole Milk Plain Yogurt
  • olive oil for cooking

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.
  2. Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok. Add more flour if it feels sticky and continuing kneading if needed.
  3. Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
  4. Place each dough ball on a lightly floured surface and use a rolling pin to flatten out the dough to about a 4-5 inch flatbread.
  5. Heat a cast iron skillet on medium high heat. Add olive oil and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
  6. Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.

Notes

  • Storage: Store any leftovers in an airtight container for up to 5 days in the fridge.
  • Freezing Instructions: You can freeze the dough after wrapping it in the plastic wrap. Just place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 20 minutes before rolling into flatbread sizes.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of all purpose flour, you can use self-rising flour, just make sure to skip the baking powder and salt in that case.
  • Instead of plain full fat yogurt, you can use greek yogurt, but you will need to reduce the flour amount to compensate for the reduced moisture amount.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 63g (21%) Protein 10g (20%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 8mg (3%) Sodium 902mg (38%) Potassium 229mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 61IU (1%) Vitamin C 1mg (1%) Calcium 108mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 63g 21%
Protein 10g 20%
Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 902mg 38%
Potassium 229mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 61IU 1%
Vitamin C 1mg 1%
Calcium 108mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.