Easy Greek Yogurt Bread (no yeast)

5 from 1 vote

Easy Greek Yogurt Bread (no yeast)

This is a no-knead, no-yeast, quick and easy Greek yogurt bread without yeast, that stays soft and moist for days! I make it with whole wheat flour for extra fiber and health benefits. It's the kind of recipe you’ll make once and then wonder why you ever bothered with yeast. If you use self-raising flour you'll only need 3 ingredients!

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer, Bread

Cuisine: Greek, Mediterranean

Diet: Vegetarian

Servings: servings

Calories: 172kcal

Author: Makos

Ingredients

3 ½ cups whole wheat flour see note#1 for self raising flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda to omit this, see note#2
1 cup Greek yogurt see note#3
1 cup milk any

US Customary - Metric

Instructions

In a large bowl, mix the flour, the salt, the baking powder and the baking soda.
Also, preheat your oven to 375°F (190°C).
Make a well in the center of the bowl and add the yogurt and the milk.
Mix and knead the dough until it just comes together (you can do that in the bowl or on a working surface).
Lightly sprinkle the dough with some extra flour, shape a ball or oval loaf (it doesn't have to perfect) and press it gently to flatten it a bit. Transfer to a baking sheet lined with baking paper and score the loaf 2-3 times with a sharp knife.
Bake for 55 minutes (middle rack) or until well browned and when you tap it you can hear a hollow sound. Let on a wire rack to cool completely before slicing.
*If your bread starts to brown before it’s ready inside, cover it loosely with parchment paper or foil.

Video

Notes

Note #1: If you want an even easier, 3-ingredient bread recipe, you can use self-rising flour instead of the whole wheat flour and omit the baking powder, baking soda and the salt.

Note #2 : Double the amount of baking powder if you want to omit the baking soda.

Note #3 : I suggest using whole fat or reduced fat Greek yogurt. Non-fat Greek yogurt doesn't taste as good.

Storage:

Once completely cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 2 days. If your kitchen is warm or humid, refrigerate it instead; it will keep in the fridge for up to 5 days, though the crumb may firm up slightly. To refresh, warm slices briefly in a toaster or oven.

Freezing:

Yogurt bread freezes very well. Let it cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or toast slices straight from frozen. For best texture, avoid refreezing once thawed.

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