Easy yogurt flatbread recipe (no yeast)
This quick and easy Greek yogurt flatbread recipe has no yeast, no rising time, and no complicated steps. Just 3 basic ingredients turned into soft, chewy, golden flatbreads that work as gyro bread, wraps, dippers, or a quick side for almost anything.
Servings: 8 flatbread
Calories: 166kcal
Ingredients
- 1 ½ cups plain Greek yogurt see note#1
- 1 ¼ teaspoons fine salt see note#2
- 1 tablespoon extra virgin olive oil optional, plus extra for the skillet
- 2 ½ cups self raising whole wheat flour see note#3
Instructions
- In a large bowl, mix the Greek yogurt, salt and olive oil (if using). Then add the flour.👉 If using plain all purpose flour, also add in the baking powder.👉 You can also do this in the bowl of your stand mixer using the dough attachment.
- Mix well with a wooden spoon until you get one rough ball. Then, transfer the dough to a clean lightly floured surface and knead with your hands until you get a smooth ball (or let the stand mixer do all the work).👉 If it's too wet, sprinkle lightly with flour as needed and continue kneading until the dough is pliable and not sticky.
- Divide the dough into 2.8 oz (80 grams) pieces and roll them into balls (this is 8 balls for the basic recipe) and let them rest for 20 minutes.👉 For larger or thicker flatbread make 4.2 oz (120 grams) balls.
- Lightly dust a flat surface with flour and using the palm of your hands flatten the dough to create a disc approximately 6 inches (15 cm). If the dough sticks to the surface just sprinkle with extra flour.👉 You can also use a rolling pin to roll the discs.
- Heat a heavy duty pan or cast iron skillet over medium-high heat and brush with olive oil. Add one disc and cook for 2-3 minutes until you start to see bubbles appear on the surface. Pierce them with a fork for even cooking. Lift one of the corners and check for brown spots. Flip and continue cooking for 1-2 minutes.👉 While the flatbread is cooking, continue rolling the remaining dough balls.Transfer the flatbread to a plate and continue with the remaining pieces. To keep them warm, cover with a clean kitchen towel or aluminum foil.
Video
Notes
Note #1: Greek yogurt can be whole fat or reduced fat (2%).
Note #2: Most Greek self raising flours have no added salt. American brands usually contain salt. Check the ingredients on the packaging and if your flour contains salt, omit the extra salt that the recipe calls for.
Note #3: If you don't have self raising flour, add 1.5 teaspoon baking powder for every cup (120 grams) of flour (this is 3 ¾ teaspoons baking powder for 2.5 cups/300 grams flour)
In Greece, pita bread for gyros is usually thicker. If you want to your flatbread like this, weight each piece of dough so that it will be 120 grams.
Storage:
Store any leftovers in an airtight container in the fridge for up to 5 days.Freezing:
Freeze the flatbread in the freezer stacked in a zip lock bag (with parchment paper between each flatbread), and thaw when needed. You can briefly warm them in an air fryer, oven or skillet. If they seem dry, lightly spray with water before reheating. 👉 Continue reading below ⬇️ for expert tips and amazing food pairings!More bread recipes you'll love:
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 378mg | Potassium: 189mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Calcium: 55mg | Iron: 1mg
