Yogurt Flatbread
Updated Apr 26, 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.
More flatbreads and pizzas to try:
- Pesto Tomato Flatbread
- Manakeesh Middle Eastern Flatbread
- Sheet Pan Pizza
- Grilled Pizza
- Broccoli Pizza
- Cast Iron Pizza
- Pita Pizza
- Tortilla Pizza
If you’ve tried this healthy-ish feel good Yogurt Flatbread recipe or any other recipe on Feel Good Foodie, 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!
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!
Can you make dough ahead and have a 2 hour rest?
Yes, you can absolutely make the dough ahead of time! Store your individually wrapped balls of dough in the fridge (or the freezer, just make sure to give them plenty of time to thaw in the fridge when you’re ready to make your flatbread). The dough only needs to rest for 20 minutes at room temperature right before rolling into flatbread sizes, so you can pull it out a little before cooking on a heated skillet. Hope that helps!
So easy. So good.
Yay!! So happy you loved it!
Can we do this recipe with whole wheat flour?
Hi there! I haven’t tried it myself but others have had success using whole wheat flour I hope it works out if you end up trying it!
This didn’t work for me either I had to add a lot more yogurt
Oh no! So sorry to hear that, Sylvia. I’m retesting the ratio to see if I need to make any changes to the recipe. Thank you so much for the feedback, I really appreciate it!
Hi there….are you sure on the yogurt to flour ratio???? It did not work for me and I tried it twice back to back…not enough liquid and I followed the recipe to a T…just a heads up if it’s a typo and if not good for all who can make a dough on that ratio!! Love the inspiration and your site!
Hi! I’m so sorry this didn’t work out for you! I haven’t heard anything else from anyone and I’ve made this myself a few times with great results. But it’s been a while since I’ve made it so let me retest it and get back to you!
Trying it..fingers crossed..thanks
Good luck, Carol! Hope you like it!!
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 😊
Aww, thank you!! I’m so glad you love it!
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!!
I’m so happy you were able to make the recipe work for your diet, that’s amazing!!
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 😊
So glad you enjoyed it!
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!!
So glad to hear! Love the idea of using oat yogurt!
This recipe was great, easy to make,and very well received by my family and guests, Definitely try this!
Yay, glad it was a hit with the family!
Have tried 3-4 other recipes for yogurt bread and proportions of this recipe hit the mark way better than the rest. At least for me. Thank you!
Thanks for letting me know, so glad this has worked out well for you!
Delicious! I made it with cashew yogurt for a non dairy version. It came out great! Thank You for the recipe.
Love that it came out well with a non dairy alternative. Thanks for letting me know!
Very nice. Thank you.
You’re so welcome!
Excited to try this. Is it possible to freeze dough and save for another time?
Hi Lauren, I have not tried freezing the dough, but I don’t see why you couldn’t. I would just wrap it tightly in plastic wrap, with an outside layer of tin foil, and store it in a gallon freezer-safe bag to avoid freezer burn.
I used low-fat, high protein plain yogurt and substituted half of the flour with wholemeal flour. The dough was a bit dry but after a few splashes of milk and a drizzle of oil it turned out perfect! Lovely soft flat bread with an amazing flavour, will be making these again!!
Thank you for sharing! So glad you enjoyed it!
Life saver recipe right here! I discovered that I was out of pita and my Naan was frozen. I remembered skimming through this recipe and decided to make it. Saved the day for the shish tawook. Every recipe quick, easy and delicious!
I’m so glad to hear it! Yay!! I am glad you’re finding my recipes easy and delicious.
Excellent! Yogurt really makes a lovely dough. I have been making flatbreads and pita bread for years but sometimes don’t have yeast and this works really great.
Thank you! I love that!
Thank you for the recipe! I made it twice and even though I bought the wrong yogurt (plain greek yogurt), it still worked out – I read that I should use less flour. I can’t wait to try it with the whole milk yogurt listed in the ingredients.
You’re so welcome! That’s great to hear. Let me know how it goes that way!
Easy and excellent flatbread recipe. Great use for my leftover plain whole milk yogurt. Will definitely be making it more often.
Thank you so much! Yes!!
Excellent flatbread recipe, easy and delicious! Will be a recipe on repeat for sure!
Thank you so much!!!
I’ve made this flatbread so much that I don’t even need to look at the recipe anymore, it’s that good! I cannot believe how simple yet amazing it is! 4 ingredients and the flatbread in the stores have 15+ plus ingredients and does’t taste half as good! I’m hooked on these! Thanks Yumna! ❤️👍🏼
Loved the recipe! Can I make bulk flatbreads and freeze them? I used whole wheat flour.
Thank you! 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.
Did it, worked out perfectly and absolutely delicious! <3
Is that 322 calories for 1 flatbread or for the entire batch?
That is the calorie per serving, so for a 1/4 of the recipe!
Best flatbread recipe everrr!!!
Thank you, Alexa!
Could I replace with almond flour?
Yes, but you’ll need to adjust the amount of yogurt.
This is another great recipe from Yumna. After a failed first attempt (didn’t read your notes about adjusting flour for Greek yogurt. Oops!) the second produced a light and fluffy Flatbread the whole family enjoyed. Paid special attention to the notes, used plain yogurt and rolled the dough to super thin; actually yielded 8 mini breads.
Served with cucumbers, tomatoes and hummus. Perfect appetizer and even mini-meal. Thank you!!
How much Greek yogurt to flour did you use?
Best flat bread recipe ever! So simple and delicious!!! Thanks for sharing! ❤️
Aww, thank you! You’re so welcome!
Hi — I’d love to know how to adjust the recipe for Greek yogurt – thanks!!
When you use Greek yogurt, you will need to reduce the flour amount to compensate for the reduced moisture amount, so I’d use about 2 1/4 cup all-purpose flour.
Excellent! Very easy and super tasty!
Thank you!
Made a batch for lunch today while WFH… my husband and I devoured it all – with some wonderful hummus. Thank you!
I made the flatbread recipe with vegan sour cream came out so good. Also made your chickpea fritters so easy and delicious. Thank you!
I’m glad to know it works with vegan sour cream too! Yay! Thank you!
Super 👌🏼
Thank you so much!
The flatbread with yougurt is very yummy , I put some cheese on top and my kids love it
That sounds so good! Thank you!!
my 12 year old daughter made this today and it turned out amazing. I shaped it and gave it a second rest after rolling it into cigars and flattening it again. Gave it extra layers, it was so flakey and even bubbled up like pita. Seriously so versitile and easy, we’ll be making it again and again. thank you so much Yumna <3
That’s wonderful! You’re so welcome!
I want to try these recipe using Greek yogurt. If I’m going to use Greek yogurt, how much flour I would need?
If you use Greek yogurt, you will need to reduce the flour amount (to roughly 2-2.25 cups) to compensate for the reduced moisture amount.
btw i’ve been enjoying your blog/insta for a while but don’t comment much – I don’t know if you remember but we were in undergrad together. Go Blue! 🙂
Oh yes I think I do!! Thank you so much!! 🙂
I didn’t realize it was that easy! Loved this recipe. Thanks!
The bread is unreal. I made it with fat free chobani Greek yogurt and sprayed my pan with avacado oil spray. My family is in love. This will be added to many meals I make at a home. Thank you so much for this amazing recipe.
I’m so happy to hear that! Thank you!
Such a simple yet delicious recipe! I tried this with gluten free flour and it still works!!! Soooo many possibilities with this quick flatbread! Every recipe I’ve tried from Yumna always turns out DELICIOUS! Yay to another hit 🙌🏼
That’s incredible! There really is! Thank you so much!
I love your recipes a lot. They do turn out to be amazing if followed with proper instructions. For this recipe, I switched flour with whole wheat flour and also topped the dough with fresh garlic. It turned out to be soo good. Thank you for the amazing food ideas 😀
That means so much to me! Thank you!