Yogurt Flatbread

5 from 313 votes

Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 5

Resting Time 20

Total Time 40

Servings servings

Calories 322kcal

Author Yumna Jawad

Equipment

Ingredients

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

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

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.

Nutrition