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Yogurt flatbread on a board with vegetables and labneh dip
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5 from 44 votes

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
Course Appetizer
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 322kcal
Author Yumna Jawad

Ingredients

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.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

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