This easy flatbread recipe is quick, versatile, and made with just four simple ingredients including protein-packed Greek yogurt. No yeast, no rising time, and no special equipment needed–just a hot skillet! Ready in about 30 minutes, this soft and fluffy flatbread can be customized with fresh herbs, spices, or mix-ins and is perfect for wraps, dips, or as a healthy side dish.
All About This Easy Flatbread Recipe.
- Why you will love this recipe.
- What I learned making this recipe.
- Why make flatbread with Greek yogurt?
- How to make Greek yogurt flat bread.
- What to eat with Greek yogurt flatbread?
Why you will love this easy flatbread recipe.
Quick & Easy: No yeast, no rising—just mix, rest briefly, and cook. Ready in about 30 minutes start to finish.
Soft & Fluffy: The Greek yogurt keeps the dough tender with just the right amount of chew.
Versatile: Serve it with soups, curries, dips, or use it as a base for wraps and flatbread pizzas.
Customizable: Add your favorite herbs, seasonings, or mix-ins like sun-dried tomatoes, feta, or garlic.
Freezer-Friendly: Make a batch and stash extras for quick meals anytime.
What I learned making this Greek yogurt flat bread.
I’ll admit it — I’m a big fan of bread made with yeast. So before I tried this no-yeast flatbread recipe, I was skeptical. But after one bite, I was hooked!
These flatbreads are perfectly thick, fluffy, and flavorful — and they pair beautifully with so many dishes.
This quick and easy recipe comes together in about 30 minutes from start to finish, including a brief 10-minute resting time.
There are many Greek yogurt flatbread recipes so I knew I would have to put my touch on this recipe to make it mine.
Most similar recipes call for self-rising flour, but since I rarely have that on hand, I created a version using all-purpose flour and baking powder instead.
Most recipes, make four small flatbreads. This recipe makes 8 smaller flatbreads (or 4 large ones), so you’ll have plenty to enjoy now and some extras to freeze for later.
The addition of good-quality extra virgin olive oil and just the right amount of salt give them amazing flavor.
I also love experimenting with mix-ins like sun-dried tomatoes and feta or parsley, garlic, or Parmesan for a delicious twist.
Not only does Greek yogurt make a great flatbread, but you absolutely need to try these Extra Fluffy Greek yogurt pancakes.
Why make flatbread with Greek yogurt?
- Greek yogurt adds just a subtle hint of tangy flavor and incredible moisture
- Keeps the dough soft, chewy, and fluffy
- Adds extra protein for a more filling flatbread
- Greek yogurt is healthy, high in protein, calcium and probiotics.
How to make easy Greek yogurt flatbread without yeast.
Making the flatbread dough.
Mix the flour, baking powder, and salt in a medium-sized bowl.
In a separate bowl, combine the Greek yogurt and olive oil, stirring well. (Tip: if you add the olive oil directly to the flour, it can create pockets of oil in the dough.)
Add the yogurt and olive oil mixture to the flour mixture and mix together with a spatula to incorporate most of the flour with the yogurt.
Then dump the dough onto a lightly floured surface and knead until it comes together into a ball. Knead for a few minutes longer, then allow to sit on the counter covered for 10 minutes.
A short rest of 10 minutes can help the final flatbread puff up more evenly and become softer as it cooks. I also find it is easier to work with.
When ready to roll out the flatbreads, preheat a cast iron or nonstick pan to medium high heat.
How to roll out Greek yogurt flatbread dough.
For easy clean up, I place either a large piece of parchment paper or plastic wrap on top of a damp counter top. A damp counter top helps the plastic wrap or parchment stay in place.
Place the dough on a lightly floured surface, cut in half, then cut each half into four pieces for smaller flatbreads or two pieces for four larger flat breads.
To make shaping the dough easier, lightly flour your hands and work surface. Place the dough ball on top of the lightly floured surface and flip it once so both sides have a light coating—it helps prevent sticking!
With your hands, flatten the ball slightly while gently forming the shape you want–round or oval. Then roll out into a larger circle or oval about 1/8″ thick with a rolling pin. If you do not have a rolling pin, use your floured hands.
What is great about this recipe is that you can shape it however you like. You can make them round like pita bread or long and oval like a flatbread.
While the flatbreads are cooking in the pan, I roll out the next batch for cooking.
Cooking the flatbreads in a skillet.
Make sure your pan is preheated to medium high. Once the pan is hot (sprinkle some water in the pan, it should sizzle), turn down the heat to medium and add a light layer of oil, just enough to slightly glaze the pan–you are not frying.
Remove any excess flour from the pita dough (it will burn in the pan) and place them 1-2 at a time in a lightly oiled, hot pan and cook for about 1-1/2 minutes or until you see those gorgeous brown spots, underneath and slight puffing on top. Flip over and cook an additional 1-1/2 to 2 minutes.
Set the cooked flatbreads aside while you cook the remaining ones. Keep them warm in the oven or on a plate loosely covered with foil.
What can I eat with Greek yogurt flatbread?
Greek yogurt flatbreads are super versatile — they go with almost anything!
Wraps and sandwiches.
- Fill with grilled chicken, cucumber, tomato, red onion, olives, and tzatziki.
- Add roasted veggies, hummus, and a drizzle of tahini.
- Stuff with scrambled eggs, spinach, and feta.
Flatbread pizza.
- Top with tomato sauce, mozzarella, and your favorite toppings. Bake at 400F for about 10-15 minutes.
- Or go Mediterranean: brush with olive oil, add feta, sun-dried tomatoes, and spinach, then bake or pan-toast.
For dipping.
- Tear and dip into hummus, tzatziki, baba ganoush, or my Layered Mediterranean Hummus and Whipped Feta Dip.
- Serve alongside soups or stews (like lentil soup, curry, or shakshuka) to scoop up sauce.
Snacks and appetizer ideas.
- Slice and serve with cheese boards or charcuterie.
- Brush with garlic butter and sprinkle with herbs for an instant garlic bread.
Quick & Easy Greek Yogurt Flatbread (no yeast)
Soft, fluffy, and so easy — this no-yeast Greek yogurt flatbread comes together with just 4 ingredients and a hot skillet. The recipe makes eight 4–5-inch rounds.
8
servings15
minutes15
minutes30
minutesKeep the screen of your device on
Ingredients
2 cups all purpose flour (set aside 1/4 cup for rolling)
1-1/2 cups plain Greek yogurt (nonfat or full fat)
1-1/2 Tablespoons extra virgin olive oil
2 teaspoons baking powder
1 teaspoon salt
Directions
- Combine the 2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt in a medium sized bowl.
- In a separate bowl, combine the 1-1/2 cups Greek yogurt and 1-1/2 Tablespoons olive oil and stir together. Add the Greek yogurt mixture to the flour mixture and stir together with a spatula.
- Dump the mixture onto a lightly floured counter top and using your hands knead the mixture to incorporate all the flour into a ball. Knead about 5 minutes. Cover with the bowl and allow to sit for 10 minutes.
- Preheat a cast iron or nonstick skillet over medium high heat, while you start to roll out the flat breads.
- Tear the ball of dough in half and each half into four or two pieces depending on the size you want. Roll out each piece with a rolling pin about 1/8 inch thick. Brush off excess flour. You can cook the flatbreads while you are rolling out the next batch of flatbreads.
- When pan is hot, turn it down to medium. Brush lightly with oil and place each piece of dough in the pan and cook for about 1-1/2 minutes or until you see brown spots underneath and bubbles form on top. Flip over with a spatula and cook another 1-1/2 minutes or until you achieve the level of brown you are looking for, but no longer than 4 minutes total. Repeat with oil and dough until all flatbreads are cooked.
- Keep warm on a plate covered loosely with foil. Optional. Brush with olive oil or butter when flatbreads are done cooking.
Notes
- Before using the yogurt, either drain off any liquid on the top or stir into the yogurt. The extra liquid may affect the ratio of flour to yogurt.
- If the dough feels sticky, flouring your hands and the rolling surface works better than adding extra flour to the dough. If for some reason the dough is very wet, add a spoonful at a time. I haven’t had to do that with this recipe, but every brand of yogurt can be a little different.
- Add 2 Tablespoons fresh herbs such as parsley to the dough or about 1 teaspoon of dried herbs/spices such as Italian seasoning. Or try, drained, finely chopped chopped sun dried tomatoes and crumbled feta or fresh garlic and parmesan.
- Make sure your pan is very hot. I’ve made at least 100 of these and I will tell you a hot pan makes a difference in the taste (those lovely brown spots) and the rising of these flatbreads.
- Store leftover flatbreads covered in the refrigerator for up to three days. Freeze Greek yogurt flatbread tightly wrapped in foil and place in a plastic zipper bag for up to three months.
- To reheat, wrap the flatbreads in foil and warm them in a 350°F oven for about 10 minutes. Alternatively, flatbreads can be microwaved for about 20 seconds or reheated in a frying pan for a few minutes over medium heat. When I make flatbread pizza, I bake them with toppings for about 15 minutes at 400F. They just start to get a slight crunch to them but still keep their fluffiness. So delicious!
Greek yogurt flatbreads are so versatile and can be eaten with just about anything. If you need inspiration check out my blog.
If you need additional tips on how to roll out and pan-fry Greek yogurt flatbread, click here.
Thank you for stopping by. As I create more healthy recipes, be the first to know. Follow us on social.
What to Eat With Greek Yogurt Flatbreads.
Want More Greek Yogurt Recipes?
){kind=link}