With two main ingredients and no rising time, this Yogurt Flatbread has protein and is the yummiest component. We love it with hummus for an easy kids meal—and how well it stores for future meals!
This post is sponsored by Stonyfield.
Last year, I started making Greek Yogurt Pizza Dough and it quickly became one of my favorite ways to make pizza dough because it’s both super easy and very delicious. I then realized I can use a similar recipe and method to make flatbread that is tender, flavorful, and so darn easy.
You can mix together this bread dough and have the whole thing ready to eat under 20 minutes. There’s no waiting for it to rise or rest, and no need for yeast. It’s similar to naan bread in flavor and texture, and can be used in similar ways.
I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste.
You can also make the yogurt flatbread ahead of time and stash in the fridge or freezer until ready to eat. This bread is a great option to dip into hummus as an easy summer lunch idea or shortcut toddler meal. It’s also delicious as a side dish for any meal with a flavorful sauce you don’t want to miss, like my Butter Chicken or Chana Masala Chickpeas.
(You may also like Banana Yogurt Muffins, Yogurt Muffins, Lemon Yogurt Cake, and Protein Banana Bread.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this Yogurt Flatbread so you know what to have on hand and ready to go.
- Yogurt: I prefer to use plain whole-milk, full-fat Greek yogurt in this Yogurt Flatbread because the moisture content is lower than regular-style yogurt, which means you need less flour to make dough with a great consistency. The protein content is also higher, which helps the bread to be a little more filling.
- Self-rising flour: This flour cuts down on the number of ingredients you need since it has leavening in it already, so I love to use it here. You can also use all-purpose flour and baking powder, (see the Notes at the end of the recipe at the bottom of the page for that information).
- Olive oil: I add a little extra-virgin olive oil to the dough to make the texture easier to work with and a little softer. I also like to brush it onto the rolled out dough, especially if I’m adding coarse salt and dried herbs since it helps them adhere nicely.
- Dried herbs and coarse salt (kosher or otherwise): These are optional to add more flavor to the flatbread. I usually make half of the batch with just olive oil and half with herbs such as oregano, basil, or Italian seasoning to please everyone in my family.
Step-by-Step Instructions
Below is a preview of how to make this Yogurt Flatbread so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Add the ingredients to a medium bowl.
Step 2. Stir together with clean hands and knead a few times to form a ball of dough.
Step 3. Cut into four even sections and roll each out with a rolling pin between two pieces of parchment paper until about ¼-inch thick.
Step 4. Place dough rounds on baking sheet lined with parchment. Brush with olive oil and add herbs and salt, if using. Bake until lightly golden brown.
TIP: We usually eat this flatbread warm, either out of the oven or reheated slightly, though you can also eat it at room temperature if you prefer.
Frequently Asked Questions
The yogurt in this recipe provides moisture and mixes with the flour to make a simple dough, and also helps it have structure without the need to knead it much.
This yogurt flatbread is a good source of protein and calcium, making it a nutritious bread for toddlers (and adults).
You can use it to make more yogurt flatbread, add it to a Strawberry Smoothie, use it to make Mango Popsicles, or eat it by the spoonful.
How to Store
Let cool completely, then store leftover Yogurt Flatbread in an airtight container or storage bag in the fridge for up to a week. Or you can store it in the freezer for up to 6 months; thaw and reheat briefly to warm through and serve.
Best Tips for Success
- Use self-rising flour or all-purpose flour and baking powder. See the Notes at the end of the recipe for more details.
- I prefer to use Greek yogurt here for best results.
- Use melted butter instead of olive oil for brushing, if desired.
- If your dough is at all sticky, add 1-2 tablespoons additional flour or sprinkle the parchment paper with flour.
- You can make four small flatbreads or one large one.
- Use as easy pizza dough, as you would pita bread, or to make flatbread pizza.
- Sprinkle with Parmesan cheese before baking for even more flavor.
Related Recipes
Breakfast
Fluffy Greek Yogurt Pancakes
Dinner
Greek Yogurt Pizza Dough
Dinner
10-Minute Bagel Pizzas
Recipes
No-Knead Whole Wheat Bread
I’d love to hear your feedback on this post so please comment below to share!
Yogurt Flatbread (2 Ingredients)
Ingredients
- 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
- ½ cup plain Greek yogurt (full fat, made with whole milk)
- 1 tablespoon olive oil
- ½ teaspoon salt
- Olive oil for brushing, coarse salt, dried oregano (optional)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough.
- Cut into 4 pieces. Use hands or a rolling pin dusted with flour to spread or roll each piece of the dough out to about ¼ inch thick.
- Place the dough rounds on the baking sheet. Optional: Brush with olive oil and sprinkle with salt and oregano.
- Bake for 12-14 minutes, or until slightly puffy and lightly golden brown.
- Serve warm.
Equipment
Notes
- Store any leftover Yogurt Flatbread in an airtight container in the refrigerator for up to 5 days. Warm briefly on a heat-safe plate in the microwave or in a toaster oven. You can also freeze leftovers. Let cool first, then transfer to a freezer bag and remove as much of the air as possible. Seal and freeze for up to 6 months.
- To make the dough ahead, follow the recipe through step 2 and transfer to a plastic storage bag. Remove as much air as possible and seal. Store in the fridge for up to 24 hours. Let sit at room temperature for about 30 minutes before rolling out. Proceed with the recipe.
- I prefer to use Greek yogurt here for best results.
- Use melted butter instead of olive oil for brushing, if desired.
- If your dough is at all sticky, add 1-2 tablespoons additional flour or sprinkle the parchment paper with flour.
- You can make 4 small flatbreads or one large one.
- Use as easy pizza dough, as you would pita bread, or to make flatbread pizza.
- Sprinkle with Parmesan cheese before baking for even more flavor.
- To make with all purpose flour, use the same amount as listed in the recipe and add 1 teaspoon baking powder.
Super easy and yummy. My 2.5 year old helped me mix and knead the dough.
Can this be made with a dairy free yogurt to omit the allergens?
I haven’t tested it that way but if you try it, be sure to use a Greek style yogurt so the liquid to dry ratio stays the same. Let me know how it goes!
Made this today for my girls and they loved it!
I’m so glad!
Can I still make it with Greek non-fat yogurt? My grocery delivery screwed up and I wanted to make these with dinner!
Sure, enjoy!
Have you tried gluten free all purpose flour or are the properties of wheat flour necessary to make this recipe work?
I haven’t had a chance to test it yet but I suspect it will work similarly, though you may need a smidge more flour if it’s sticky.