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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!
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.
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.
- 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.
- 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.
Tips for making homemade flatbread
- 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.
- 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.
- 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.
- 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.
- 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!
Frequently asked questions
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.
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.
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.
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:
- 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 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!
Yogurt Flatbread
Ingredients
- 2 ½ cup all-purpose flour plus more for surface
- 1 ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup Stonyfield Whole Milk Greek yogurt
- butter or olive oil for cooking
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 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.
Notes
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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!