Yogurt Flatbread

5 from 314 votes

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.

Did you know you can make flatbread using only two ingredients – yogurt and flour? There’s also salt and baking powder but it’s essentially just a mixture of those pantry items, and it comes together much faster than any bread recipe you’ve made!

Serving plate with flatbread and open container of Stonyfield yogurt next to it
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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 flabread video tutorial

Ingredients & substitutions

  • Flour: You can use all purpose flour for this recipe or bread flour. Bread flour can have a chewier texture, so I prefer all purpose here. You can also use self-rising flour, and in that case you can omit the baking powder and salt.
  • Whole milk plain yogurt: I use organic plain whole milk Stonyfield yogurt. It has billions of probiotics, but zero artificial flavors, zero artificial sweeteners and zero preservatives. And that’s why it’s the only brand we buy! You can substitute with Stonyfield Greek yogurt, but you’ll have to adjust the ratios as it has less moisture. And you can buy Stonyfield online.
  • Baking powder: This helps the flatbread rise and makes those pretty bubbles when cooked.
  • Salt: Adds flavor.
Ingredients to make the recipe

How to make yogurt flatbread

  • Start by measuring out the dry ingredients and placing in a large bowl.
  • Whisk the dry ingredients together until equally distributed.
  • Add the Stonyfield whole milk yogurt on top.
  • Then stir again with a wooden spoon.
4 image collage to show how to make the dough
  • When it 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. But 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.
3 image collage to show how to roll the yogurt flatbread and divide
  • 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 them.
2 image collage to show the flatbread on skillet on one side, then flipped

Tips for making homemade flatbread

  1. Make sure the dough is not sticking to your hands or rolling pin 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.
  2. Make it faster in a stand mixer. I just used 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.
  3. Use a hot cast iron skillet. I found it to be the best outcome for getting golden brown color and the beautiful pockets of air.
  4. Roll the yogurt flatbread pretty thin. The thinner it is, the more quickly it will puff, which results in a light and airy texture. And that texture means it will remain soft and doughy even days after you make the flatbread.
  5. Allow the dough to rest. I recommend 20-30 minutes so the flour can absorb that moisture, but you can even leave it overnight wrapped in the fridge, which creates the best texture!
Yogurt flatbread on a board with vegetables and labneh dip

Frequently asked questions

What are good toppings for this flatbread?

You can treat this like pizza dough and add anything to it that would work on pizza dough. I love eating it with a Mediterranean labneh dip – which is essentially spreadable yogurt cheese.

Can you double the recipe?

Yes, you can easily double or triple the recipe. Just make sure to divide the dough into equal parts depending on how large you want the flatbreads.

Can I bake it in the oven instead?

Yes you can, I recommend treating it like pizza dough and baking at 475°F or 500°F for 8-10 minutes until golden brown. I prefer the texture of it on a cast iron skillet though because it’s golden on both sides.

Wooden tray of yogurt flatbread with vegetables and labneh dip, with Stonyfield yogurt in background and zaatar

It’s hard to believe how minimal the ingredients and effort are in this flatbread recipe. The yogurt adds all the moisture needed to make them soft and pliable. These are perfect for topping, dipping or rolling up as a sandwich with your favorite add-ins! Find it at all grocery stores or online.

Thank you Stonyfield for sponsoring this Yogurt Flatbread. Their yogurts are not just for snacking but also for baking, cooking and everything in between!

More flatbreads and pizzas to try:

If you’ve tried this healthy-ish feel good Yogurt Flatbread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Yogurt Flatbread

Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling
5 from 314 votes
Servings 4 servings
Course Appetizer
Calories 322
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 20 minutes
Total Time 40 minutes
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  • 2 ½ cup all-purpose flour plus more for surface
  • 1 ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup Stonyfield plain whole milk yogurt
  • Olive oil or butter for cooking


  • 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 and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
  • Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface.
  • Heat a cast iron skillet on medium high heat. Add olive oil or butter and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
  • Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.


Storage: Store any leftovers in an airtight container for up to 5 days in the fridge.
Freezing Instructions: You can freeze the dough after wrapping it in the plastic wrap. Just place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 20 minutes before rolling into flatbread sizes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of all purpose flour, you can use self-rising flour, just make sure to skip the baking powder and salt in that case.
  • Instead of plain full fat yogurt, you can use greek yogurt, but you will need to reduce the flour amount to compensate for the reduced moisture amount.


Calories: 322kcal, Carbohydrates: 63g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 902mg, Potassium: 229mg, Fiber: 2g, Sugar: 3g, Vitamin A: 61IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer
5 from 314 votes (285 ratings without comment)

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  1. Helen J says:

    The best flatbread I’ve ever made. The best I’ve ever tasted. Halved the recipe and used Greek yoghurt (thanks for the advice to reduce the flour). I’ll be making this again 😊

    1. Yumna J. says:

      Aww, thank you!! I’m so glad you love it!

  2. Erin says:

    We are doing an anti-inflammatory diet with my daughter—no gluten, dairy, soy or sugar. And we’ve all been craving bread. I made this with gluten free flour (Bob’s 1:1) and coconut milk yogurt with your measurements and it turned out great! I may add some more baking powder next time but they tasted like thick tortillas! Thank you!!

    1. Yumna J. says:

      I’m so happy you were able to make the recipe work for your diet, that’s amazing!!

  3. Charisma Mitra says:

    I’ve used a few flatbread recipes but this one is absolutely the best! Just needed to convert to metric units and it worked a dream – I’ve made a batch for the freezer 😊

    1. Yumna says:

      So glad you enjoyed it!

  4. Meli says:

    I made this bread using oat yogurt and it was DELICIOUS, it was very soft and tasty. This will become my to-go recipe for making flatbread, thank you so much for sharing it with us!!

    1. Yumna says:

      So glad to hear! Love the idea of using oat yogurt!

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