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Yogurt Flatbreads. A quick easy recipe with 2 basic ingredients.

Yogurt Flatbreads. A quick, easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.

Yogurt Flatbreads close up featured square photo

Yogurt Flatbreads

Spouse and I had been watching a cooking competition recently where one of the teams was from Lebanon. They did very well in the competition and this type of flatbread often accompanied many of their Middle Eastern dishes.

The dough is made very simply, basically using flour, yogurt and a leavening agent. I was very intrigued to try this for myself.

Yogurt Flatbreads dough.

Yogurt Flatbreads dough.

Now this house is no stranger to flatbreads. We all love the kind of meal where breads like this are used to make incredible wraps or to soak up delicious sauces.

I have written before about Yeast Raised Flatbreads and of course our Homemade Naan. Those have been enjoyed countless times with Chicken Souvlaki or our now famous Butter Chicken.

Yogurt Flatbreads used for Chicken Souvlaki Wraps

Yogurt Flatbreads for Chicken Souvlaki Wraps.

Those can be quite time consuming though, because of the necessity to allow the yeast to do its work. I was quite anxious to try this new type of flatbread to have a shortcut method available.

Since this is a very common recipe in Middle Eastern cuisine, I figured I could find the right recipe proportions online. That proved to be not so simple.

Grilling Chicken for Souvlaki wraps

Grilling Chicken for Souvlaki wraps,

Yogurt Flatbreads. Getting the balance right.

While the basic ingredients of flour and yogurt were the same in many recipes, their proportions varied wildly. Some recipes uses equal parts yogurt and some as little as half yogurt to the amount of flour.

What to do? A little experimenting was in order.

Rolling out Yogurt Flatbreads

Yogurt Flatbreads

I first started with the lower end of the yogurt scale, using only half the volume of yogurt to flour. I was not pleased with these.

The dough was definitely too tough and hard to roll. The flatbread were also not as soft and fluffy as I like.

Next, I tried the other end of the proportion spectrum and tried equal volumes of yogurt and flour. I was much more pleased with this version.

The flatbreads were soft, fluffy and delicious. My only concern was that the dough was pretty sticky and needed a fair amount more flour to roll out easily.

Yogurt Flatbreads are cooked in a cast iron skillet

Yogurt Flatbreads

My solution was to cut the yogurt back a little to make the dough easier to handle. It worked like a charm.

I know we will be using this recipe a lot in the future, especially when time is short. I’ll be making them in the very near future in a recipe for Chicken Shawarma Wraps! Stay tuned.

Measuring flour correctly.

It is easy to over measure flour for any recipe by as much as 30% or more as you can see in the photo below. Both are one cup of flour but one weighs much more. Read more on how to avoid this common baking pitfall in our post on How to Measure Flour Correctly.

How to Measure Flour Correctly. Two photo collage showing the weight of a cup of flour measured two different ways.

How you measure flour is important. It can result in mis-measurement of up to 34%.

For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.

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Yogurt Flatbreads

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Yogurt Flatbreads close up featured square photo
Yield: 6 flatbreads

Yogurt Flatbreads. A quick easy recipe with 2 basic ingredients.

Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

Yogurt Flatbreads. A quick easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.

Ingredients

  • 2 cups self raising flour (see note below for using all purpose flour)
  • 1/2 tsp salt
  • 1 2/3 cups Greek yogurt

Instructions

  1. Simply mix all of the ingredients together to form a sticky dough. There is no need to knead this dough, that will make the dough too tough.
  2. Divide into 6 equal sized balls.
  3. On a well floured surface, roll each dough ball out into a thin 10 inch circle.
  4. Heat a large cast iron skillet over medium heat for 10 minutes. There is no need to oil or butter the skillet. There are dry cooked.
  5. Add one circle of dough to the dry skillet and cook for about a minute until the bottom browns and bubbles appear. flip and cook for an additional minute or so on the other side.
  6. Repeat for the remaining dough circles.
  7. Store any leftover flatbreads in an airtight plastic container or plastic bag. These are easily reheated in the cast iron pan for just a few seconds per side.

Notes

If using all purpose flour instead of self raising flour, mix 3 tsp baking powder and 1/2 tsp baking soda into the flour before using.

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Nutrition Information

Yield

6

Serving Size

1 flatbread

Amount Per Serving Calories 185Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 714mgCarbohydrates 33gFiber 1gSugar 2gProtein 11g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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David Sankey

Wednesday 11th of August 2021

Why don't we just weigh the flour here in North America like in a lot of European recipes?

Johnny

Saturday 7th of August 2021

Hi,

Do you think low fat Greek yogurt will work as a replacement to the full fat?

Thanks!

Sallyjojo

Saturday 24th of July 2021

These turned out great! I added some flour as I was rolling out and cooked 1 1/2 minutes each side. They are just delicious. Will be using them for chicken souvlaki tonight, but thought a taste test was in order ;) Tatziki, kalamata olives, cucumber from the farmer's market(hate those things with the wax on them from the grocery store!) and tomato from my garden. It was wonderful, thanks again for all your recipes, our household is a huge fan!

Moroccan Meatball Stew. The aroma & flavour are a feast for the senses! – Happy Baked Bread

Wednesday 9th of June 2021

[…] house with the most amazing fragrance of spices. We enjoyed this meal recently with some homemade flatbreads and a nice big glass of cabernet sauvignon for mom and […]

Christi

Saturday 8th of May 2021

I made this with the baking powder/ soda / salt on a non stick pan. I used regular plain yogurt rather than Greek. I don’t have experience working with sticky dough. All the flour and parchment paper on earth can’t help me. You should have seen my kitchen. It wasn’t solid white beforehand. I came very close to throwing this out after attempting to roll the first ball out flat. But I got my shoot together, gathered two fists full of flour, grabbed a ball and threw it straight in the pan. Then I threw more flour on top of that and hammered it flat with my knuckles. The whole scene was sort of caveman like. It actually worked very well. I ended up cooking all 6 of them. In between balls, I had to empty the pan of the burnt flour. Tried it with some with butter and raspberry jam. I probably won’t make them again any time soon, but now I have the “experience.”

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