Greek Yogurt Flatbread

Made with just two ingredients (yes 2!), this Greek yogurt flatbread is simple to make, requiring only ten minutes of prep time.  

Why I love this recipe

• It’s made with just two ingredients!  You can’t get easier than that!
• It’s super easy to make. It’s as easy as mixing the yogurt and flour and letting the magic happen. If you're want a more traditional recipe try my Greek bread recipe.
• You can serve the flatbreads for breakfast, lunch, dinner or as an appetiser or snack.  Use it as a base and serve with melitzanosalata, tzatziki sauce or htipiti. It also makes an excellent wrap.
• This one-bowl recipe makes enough dough for four medium-sized flatbreads.
• The dough can be made ahead and frozen for later use.

What goes into this recipe

• Greek Yogurt - The main ingredient in this flatbread is plain Greek yogurt (the full-fat variety). Greek yogurt is the thick version of regular yogurt. It contains more protein than regular yogurt, and I find it tastes better.
• Self-rising Flour - A self-rising flour will not require additional leavening agents such as baking powder or soda. Self-rising flours are readily available at supermarkets.
• Salt (not pictured). - It adds a little flavour.

Ingredient Substitutions

• Substitute the Greek yogurt with regular plain yogurt if you prefer. Please note: regular yogurt has a lot more moisture, so start with half the amount and adjust as you prepare the dough to a smooth consistency.  
• DO NOT use flavoured yogurt! You can also use low fat or non-fat Greek yogurt. Sour cream is another good alternative to Greek yogurt.
• Use plain or all-purpose flour.  For every cup, add 2 teaspoons of baking powder.  I wouldn’t recommend using only wholewheat flour. I find the dough too dense. However, you could try using half wholewheat and half self-rising and adjust as you mix the dough.

Tools

• Rolling Pin (affiliate Amazon link)

How to make this recipe

• Step 1: Combine the flour and yogurt in a large bowl.
• Step 2: Mix the flour and yogurt.  Pay attention here:  If the mixture is too dry, add a tablespoon of yogurt.  Alternatively, add a tablespoon of flour if it seems too wet.  The consistency should feel smooth without being sticky.

• Step 3: Shape into a ball and allow the dough to rest for half an hour.
• Step 4: Knead on a lightly floured surface and divide it into 4 pieces.

• Step 5: Roll the dough into a thin circle using a rolling pin.  
• Step 6: Heat a cast-iron skillet at a high temperature and a little olive oil.  Cook the Greek yogurt flatbread for a few minutes on each side.  The flatbread will puff up and char in certain parts (that’s OK!  - it adds flavour!).  Repeat with the remaining dough pieces until all the flatbreads are cooked.

Expert tips 

1. Make sure your cast iron skillet is hot before cooking the homemade flatbread.
2. Don’t overmix the dough.  Instead, just combine everything until all the ingredients come together.
3. Roll the dough to a thin consistency.  This will allow the flatbread to cook quicker and produce a light and puffy texture.
4. Add a tablespoon of olive oil.  This will help with making it smooth and easier to handle.  (adjust flour amounts if the dough is too sticky)
5. Always have extra flour nearby to adjust the quantities for the dough and to flour the kneading surface.

Variations

• To add some extra flavour, thinly slice some scallions and press them into the flatbreads before cooking.
• Top with sesame seeds before cooking - for an extra nutty hit.
• Add fresh or dried herbs through the flatbread mixture - this will add extra flavour.
• Drizzle with honey once cooked for a delicious sweet snack.
• Stuff with a bit of cheese. Fold it over (similar to a calzone) and cook on each side for 2 minutes or until done.

FAQ's

Video - how to make them

Related recipes

📖 Recipe

Greek Yogurt Flatbread

4.87 from 37 votes

Prep: 10 minutes mins

Cook: 2 minutes mins

Total: 12 minutes mins

Servings: 4 flatbreads

Cuisine: Greek

Author: Peter G

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Made with two ingredients (yes 2!), this Greek yogurt flatbread is simple to make, requiring only ten minutes of prep time.  

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Conversions

Metric - US Customary

Ingredients

 

1x2x3x

• ▢ 220 grams Greek yogurt , (see note 1)
• ▢ 140 grams self-rising flour, (see note 2)
• ▢ 1 teaspoon salt

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Instructions 

• Combine the flour and yogurt in a large bowl.
• Mix the flour and yogurt. Pay attention here: If the dough is too dry, add a tablespoon of yogurt. Alternatively, add a tablespoon of flour if the dough seems too wet. The consistency should feel smooth without being sticky.
• Shape into a ball and allow the dough to rest for half an hour.
• Knead the dough on a lightly floured surface and divide it into 4 pieces.
• Roll the dough into a thin circle using a rolling pin.
• Heat a cast-iron skillet at a high temperature and a little olive oil. Cook the greek yogurt flatbread for a few minutes on each side. The flatbread will puff up and char in certain parts (that’s OK! - it adds flavour!). Repeat with the remaining dough pieces until all the flatbreads are cooked.

Peter's Tips →

1. Substitute the Greek yogurt with regular plain yogurt if you prefer.  Do Not use flavoured yogurt.  Sour cream is another good alternative to Greek yogurt.
2. Substitute with all-purpose flour.  (For every cup, add 2 teaspoons of baking powder). 
3. Make sure your cast iron skillet is hot before cooking the homemade flatbread.
4. Don’t overmix the dough.  Instead, just combine everything until all the ingredients come together.
5. Roll the dough to a thin consistency.  This will allow the flatbread to cook quicker and produce a light and puffy texture.
6. Add a tablespoon of olive oil to the dough.  This will help with making it smooth and easier to handle.  (adjust flour amounts if the dough is too sticky)
7. Always have extra flour nearby to adjust the quantities for the dough and to flour the kneading surface.

Nutrition

Serving: 1 flatbread | Calories: 159 kcal | Carbohydrates: 27 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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