These super quick and easy yoghurt flatbreads are made with just three ingredients. No yeast required! Light and fluffy flatbreads are great for serving with dips, curries, soups and stews. Top them with an optional garlic butter or serve as is.
These quick and easy yoghurt flatbreads are on the menu almost every week in our house. They are ready in 15 minutes, and are the perfect side for soups, stews and curries. They're also perfect to serve with dips.
These flatbreads use miracle two ingredient dough as a base. The only difference is that you need to use olive oil to roll out the flatbreads instead of flour.
Then you just cook them in a frypan and they're ready to serve. No fuss. Just easy, deliciously soft flatbreads.
I've popped down a simple garlic butter that tastes great slathered on top of the flatbreads when they're fresh off the frying pan. This is entirely optional and not necessary, but adds a little something more if you're entertaining. Just be sure to not cook the flatbreads with the garlic butter on them - the garlic tends to burn.
Why you'll love this recipe...
- Ready in 15 minutes.
- Perfect for a quick side for dinner.
- Freezes well.
What's the difference between naan and flatbread?
Naan and flatbread look similar and you could easily think they were both the same thing. But there is a difference between the two and that difference lies in one important ingredient - yeast!
Traditionally flatbread is made without yeast, which is also known as an unleavened bread. Naan bread, on the other hand, is made with yeast and is a leavened bread.
Both breads can be used in a similar fashion and both taste delicious. If you're worried about using yeast or just looking for something super quick and easy, flatbreads the best way to go.
What is flatbread made of?
These flatbreads could not be easier to make. Here's what you'll need (full measurements in the recipe card below)...
- Greek Yoghurt
- Self-Raising Flour - or replace with all purpose / plain flour and baking powder. You'll need 2 teaspoons of baking powder for every cup of all purpose / plain flour you use.
- Olive Oil
How to make flatbread - step by step
Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
Divide the dough into 6 even parts. Lightly grease a clean work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Flip your dough to ensure both sides get covered in oil. Drizzle more oil on the surface as needed.
Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
If you're wanting to use the optional garlic butter, simply mix the butter and garlic together then brush over the flatbreads as soon as they come out of the frying pan.
How to store flatbread?
Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you're having curry or soup for dinner.
Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds.
How to use flatbread?
There are so many ways to use this flatbread!
- Use it for dips - like this Greek Tzatziki.
- Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup.
- Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.
Tips for making flatbread
- Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
- You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature.
- Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don't look nice.
- Don't stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you're good to go.
- Garlic butter is completely optional. The flatbread tastes great with or without it.
MORE TWO INGREDIENT DOUGH RECIPES
- Garlic Knots
- No Yeast Homemade Cinnamon Rolls
- 2 Ingredient Bagels
- Spinach and Feta Gozleme
- Ham and Cheese Scrolls
- Pizza Scrolls
- Cheese and Vegemite Scrolls
- Apple Cinnamon Rolls
- OR see all Two Ingredient Dough Recipes
If you’ve made these Quick and Easy Yogurt Flatbreads I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
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Quick and Easy Yoghurt Flatbreads
These super quick and easy yoghurt flatbreads are made with just three ingredients! These light and fluffy flatbreads are great for serving with dips, curries, soups and stews.
Ingredients
- 1 cup Greek Yoghurt
- 1 ½ cups Self-Raising Flour + more if needed
- 1 tablespoon Olive Oil
New Group
- Optional Garlic Butter
- 2 tbsps Unsalted Butter, melted
- 2 cloves garlic, minced
Instructions
- Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
- Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.
- Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
- Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
- If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.
Notes
How to store flatbread?
Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you're having curry or soup for dinner.
Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds.
How to use flatbread?
There are so many ways to use this flatbread!
- Use it for dips - like this Greek Tzatziki.
- Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup.
- Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.
- Make it a wrap - fill it with your favourite wrap ingredients!
Tips for making flatbread
- Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!
- You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature.
- Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don't look nice.
- Don't stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you're good to go.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 399mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 5g
JayW says
Any thoughts on possibly using whole wheat flour, or other whole grain flour, in place of part or all of the white floiur??
I'd like to try this, but I'm trying to stay away from white flour.
Thanks
Cassie says
You could definitely do that with no issues - you just may find the flatbreads are a little more dense.
Toots says
Yes I have gluten and dairy intolerances and used coconut dairy free yoghurt and gluten free flour and the mix worked really well. My husband is intolerant of yeast, so these are great. Thankyou
Cassie says
That's awesome to hear! I'm glad they worked so well
Deborah says
Just made the flatbreads with my 5 and 3 year olds. They have dairy and wheat allergies, so wasn't sure how well the recipe would translate into dairy and wheat free options, but worked so well and the kids loved kneading the mixture. Will definitely make again. Thanks for an easy, yummy recipe!
Cassie says
I'm so happy to hear that Deborah! And great to know they still work well with dairy and wheat free options too. Thank you 🙂
oops says
tasted great, but i forgot the baking powder
Cassie says
I've done the same before by mistake when I was using all purpose flour instead of self-raising 🙂 Wondered why my flatbreads were so... flat haha. Give it a go with baking powder next time - you'll be impressed!
Jean says
Definitely going to try’s the scrolls. Many thanks for the recipe and ideas.
Cassie says
Thanks Jean! The scrolls are one of my favourites 🙂