Yogurt Flatbread
Updated May 19, 2026
Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling
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This Yogurt Flatbread recipe post is sponsored by Stonyfield, although the content represents my own personal opinion and experience using the product.
I’ve been a huge fan of Stonyfield yogurt for years because I use it in many Lebanese dishes like Chicken Tawook and Fatteh, but also as a condiment to savory dishes like lentils and rice and kibbeh.
A couple of years ago I visited some organic farms where Stonyfield sources its milk, and I learned so much about the process. Especially the simplicity of how a cow feeding on a pasture has a long chain of effects from impacting the type of milk it produces to our biodiversity.
That’s what makes Stonyfield Organic so different from the rest. It’s not just about quality of ingredients and taste, it’s about being good on purpose for better nutrition and a healthier ecosystem!
Their yogurt makes this flatbread so good! So here’s how to make it!
Yogurt Flatbread Ingredients
- Yogurt: I use organic plain whole milk Stonyfield yogurt for this flatbread, but you can also substitute with Stonyfield Greek yogurt, if you’d like!
- Dry Ingredients: You’ll just need salt, baking powder, and flour for this flatbread recipe. I like to use all-purpose flour, but bread flour will work, too (it’ll just be a little chewier). Make sure to leave some extra flour out for kneading the dough on your countertop!
- Cooking Spray: I like the ease of cooking spray but you can grease your skillet with regular cooking oil, as well.
How to Make Yogurt Flatbread
- Measure out your dry ingredients and place them in a large bowl.
- Whisk the dry ingredients together until equally distributed.
- Add the Stonyfield whole milk yogurt on top.
- Stir again with a wooden spoon.
- When the mixture gets tough to stir, transfer the dough to a lightly floured surface and knead for a few minutes. It will look bumpy and that’s fine. Feel free to add more flour so it’s not sticky on your fingers.
- Divide the dough into four equal parts.
- Wrap in plastic individually to allow the dough to set properly.
- Remove the plastic wrap, and roll the dough into long flatbread shapes. Cook on a heated skillet.
- When you see bubbles rising, you can flip your flatbread.
Yogurt Flatbread
Video
Ingredients
- 2 cups all-purpose flour plus plus more if needed
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup Stonyfield Whole Milk Greek yogurt
- Cooking oil spray
Instructions
- In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.
- Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.
- Divide the dough into 4 equal pieces, roll into a ball. Press the plastic wrap on the smooth part of the dough, wrap tightly and press one more time. Keep at room temperature for 20 minutes to allow the dough to rest.
- Use a rolling pin to flatten out the dough, adding a little more flour if the dough is at all sticking to your fingers.
- Heat a cast iron skillet on medium-low heat. Spray the skillet with cooking spray, and add a flatbread. Allow it to cook for 2-3 minutes until the bread is puffed and parts of it become golden brown. Flip and cook for 2 more minutes on the other side. Repeat with the remaining flatbread.
- Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Yogurt Flatbread Video Tutorial
Recipe Tips
- Make sure your dough is no longer sticky before cooking. If it sticks to your hands, it will stick to the pan. Just add flour to your hands and dust it on the dough if needed.
- Prep your flatbread faster in a stand mixer. I just use my hands to knead the dough since it doesn’t have to be perfectly smooth, but you can make it faster with a paddle attachment on your stand mixer.
- Roll your dough out thoroughly. The thinner it is, the more quickly it will puff, which will give you a light and airy texture. That texture means it will remain soft and doughy even days after you make the flatbread.
- Don’t skip the resting period. I recommend 20-30 minutes at least, so the flour can absorb the moisture. That said, for the best texture, leave it overnight wrapped in the fridge!
Serving Ideas
- Make a sandwich. I love using this yogurt flatbread as the base for an open-faced sandwich or a wrap. Try using chickpea salad, mozzarella and tomato, or white bean and avocado.
- Serve with a dip. This flatbread tastes so good served with dips or spreads like my whipped feta dip, my avocado hummus, my labneh, or my tzatziki.
- Make flatbread pizzas. My kids love eating this yogurt flatbread topped with homemade pizza sauce and shredded mozzarella as a flatbread pizza. Grilled pizza will work, too!
Frequently asked questions
Yes you can! I recommend treating it like pizza dough and baking it at 475°F or 500°F for 8-10 minutes until golden brown. That said, I prefer the texture of the bread when it’s cooked on a cast iron skillet because it’ll get golden on both sides.
Comments
Super easy, really delicious! I cut it in half for a dinner for 2 and used my stand mixer so I could prep other parts of dinner. The flatbreads puffed way up and were so soft and pliable!
Love that they turned out soft and delicious! Thank you for sharing your experience!
I really like this recipe – I follow the directions but my flatbread never ‘puffs’ up like I thought it would. What could be wrong? Thank you.
Hi Carol, I’m so glad you like the recipe! I want you to LOVE it, so let’s troubleshoot. How thin are you rolling out the flatbread? It should be pretty thin. The thinner it is, the more quickly it will puff up. Also, make sure the skillet is HOT. You want it fully preheated over medium-high heat before the dough goes in, so the bread gets a quick burst of heat right away. Try those tips and let me know if they help!
Can you wrap the dough in plastic wrap before dividing and then divide and roll it right before cooking?
Yes that’s fine, but if you do that, make sure to let it rest for 5-10 minutes after you cut it.
They turned out better than any yogurt pan bread I made so far. Just great!
Quick tip: putting the lid on while it cooks results in soft texture inside and crunchy outside without drying them out. Thanks for the recipe
Love that tip! Thank you for sharing, Angie. So happy you liked the recipe!!
It was easy & delicious!!!
Yay, so glad you liked it!! Thanks!
Love this recipe I’ve done it with both natural yogurt and greek and comes out amazing with both. I also do them in the oven when I’m wanting them more for dipping rather than a soft bread. Today I decided to stuff them with cheese and give them a brush with garlic butter they were so nice. It’s my favourite go to recipe.
Oh yum, that sounds delicious!! So glad you love the recipe, Jodie! Thank you so much!!
Hi. Can you check your response regarding Greek yogurt please? If using Greek yogurt and you have to reduce the flour then I think you must mean use one and 3/4 cups flour instead of 2 cups? Your recipe using the whole milk yogurt calls for 2 cups flour so your advice to use 2 and 1/4 cups flour when using Greek yogurt actually increases not decreases the flour.
Thanks for pointing this out and so sorry for the confusion! I recently retested this recipe and decided to reduce the amount of flour from 2.5 cups to 2 cups, so the amount of flour will work with regular and Greek yogurt now. I’ve updated the recipe notes to provide clarity. Hope that helps!
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