Greek yogurt Flatbread Recipe

4-ingredient yogurt flatbreads sitting stacked on a plate

5 from 5 votes

These quick Flatbreads are delicious alongside soup, curries, Mexcan food and Middle Eastern inspired dishes. Use as a wrap or eat it with a salad. Versatile, easy and very quick to make. It doesn't need yeast, any lengthy proving or arm breaking kneading.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American, British

Diet: Vegan, Vegetarian

Keyword: flatbread, greek yoghurt, yeast free

Servings: 4

Equipment

mixing bowl, fork to mix with, frying pan, spatula
1 Rolling Pin

Ingredients

US Customary - Metric

▢ 2 cups self raising flour Use the same amount of all-purpose flour with 2 teaspoons of baking powder.
▢ 1 1/4 cup greek yogurt plain or natural type
▢ 1/2 teaspoon salt
▢ 1 tablespoon olive oil for rolling out

Instructions

Measure the flour, salt and yogurt into a mixing bowl and stir together using a fork.
2 cups self raising flour, 1 1/4 cup greek yogurt, 1/2 teaspoon salt
Then, using your hands start mixing it around to gather up all of the flour. This may take a moment or two.
Once everything has come together to form a dough, divide into 4 pieces. Form each piece into a small ball. (If you can't incorporate all of the flour add a further teaspoon of yogurt and try again.)
Place a frying pan on a low heat (increase this to a medium heat once you're ready to cook the dough) whilst you roll the dough into circular shapes.
Add the oil to the worktop (if using) and either use your hands to push the dough into a circle or a rolling pin. Roll the dough to between 2mm to 3mm thick. If you want to use the bread as a wrap, roll them a little thinner.
1 tablespoon olive oil
As you roll out each one, pop it into the frying pan and give it a moment or two for one side to cook and then flip it over for the other side to cook. It may puff up a little as it cooks. It is done when you have golden brown spots on each side.
Roll out your next piece of dough so that it can be aded straight to the pan whilst the previous one is cooking. Makes it a nice and speedy process.
Continue in this way until you've cooked all of the dough and turned them into flatbreads.
Wrap in a clean tea towel to keep them warm until you are ready to eat them.

Notes

Nutritional Information: This is computer generated and is intended as a guideline only.

Storing the Flatbreads - These are best eaten fresh on the day of making, but can be briefly warmed through and eaten the following day.

Freezes successfully as finished breads, for up to 2 months.

Suitable for Vegan, plant based and vegetarian diets if you use a suitable yogurt. (Tested with soya and oat plain yogurts.)

Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition