Yogurt Flatbreads. A quick easy recipe with 2 basic ingredients.
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Yogurt Flatbreads. A quick, easy recipe for light, fluffy delicious flatbreads using 2 basic ingredients, that you can make in mere minutes.
Originally published May 2019.
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.
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.
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.
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.
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.
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.
We also love these flatbreads with some of our favourite souvlaki for phenomenal sandwich wraps.
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.
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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.
Ingredients
- 2 cups self raising flour (see note below for using all purpose flour)
- ½ teaspoon salt
- 1 ⅔ cups Greek yogurt
Instructions
- 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.
- Divide into 6 equal sized balls.
- On a well floured surface, roll each dough ball out into a thin 10 inch circle.
- 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.
- 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.
- Repeat for the remaining dough circles.
- 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 teaspoon baking powder and ½ teaspoon baking soda into the flour before using.
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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.
Nutrition Information
Yield
6Serving Size
1 flatbreadAmount 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.
Thank you for all of your experimenting to give us this recipe, can't wait to try it!
Barry if you haven't got a cast iron skillet, can you use a regular non-stick pan for the flat breads
Cast iron holds heat better but I'd certainly try it.
Hi Rochelle
I used a non stick pan for mine and the flatbreads came out very well.
Barry, I'm getting ready to try this recipe, please tell me if you use table salt or kosher salt.
Thanks!
Jill
As a general rule, I don't use large flaked salt in baking/dough recipes. Table salt or any fine salt is good.
Would it be possible to substitute oat flour instead?
Would it be possible to make this with coconut yogurt for a fairy free version? Or does it have to be Greek?
@Autumn Rolfe, I think you mean Dairy-free, and Barry has an answer further down
A wonderful recipe which we will be making regularly! I did not have a cast iron pan on hand so I used a nonstick and it worked fine.
Thanks for posting this recipe. I didn't get it quite right this time, although the last 3 turned out better than the first 3!
I had just washed my cast iron pan and decided to skip seasoning it with oil--I wonder if I should have.
Also, I'm not sure if I had the pan hot enough at first.
You weren't kidding about the dough being sticky! I didn't have success using my rolling pin and switched to using thin cutting board mats. I found I really needed to flour the mat very well, push the dough into the flour, and flip it over before pressing it to size with my hands. It seemed to work best as an 8" to 10" circle. With the first breads, I tried to shake the flour off the mat, then slip it off the mat into the pan. That didn't work. I then turned the mat upside down and caught the circle in my hand and flipped it back and forth between my hands to shake off the extra flour (I had to clean the pan again after the first 3 because I had so much flour burning in there).
The last 3 turned out much better than the early versions, although not as lovely as your picture. It might be a bit easier next time.
Thanks again for posting this--it was fun to try it!
Absolutely do NOT oil the pan. It will burn. The water content in yogurt brands does vary a lot. Don't be afraid to add more flour to make it a soft but workable dough.
Hi I'm Wendy and just came upon this and looked amazing. Do you think I could use coconut flour or almond flour, I'd like to make gluten free to help alleviate my inflammation response to gluten? I may try if you haven't. Thank you, and have a blessed day.
No idea. You'll have to experiment. I'd be interested in your results.
So many fun things to make.
Very easy to make ! Loved it . It seemed a little tough and not as soft as the flatbread . I still loved it . It’s similar to a Jamaican dumpling .
Barry, would you happen to have a recipe for tomato soup cake cookies?
Afraid not.
What fat content yogurt do you recommend?
I used 2 % but any should do.
I made this as one rectangle in a quarter sheet in the oven at 425F, along with other bread. (I usually bake breads for the family a couple of times per week.) I used parchment paper as a liner. Results were a lovely golden-brown on both sides after approx. 10 mins at 425F then 400F for another 5 mins. I left it to sit on the parchment as is for about 5 mins. after taking sheet out of the oven. Thank you very much for this recipe.
Just finished making. It was so easy and they tasted excellent. My hubby gobbled them down and raved. Definitely a keeper.
Great recipe! I was really skeptical about it, but it is really a great recipe. My only comment is that I would do 1 tsp of salt instead of 1/2. This one will become a staple in my house and cannot wait to try it in my fire wood oven!
Can this recipe be doubled exactly, or is there an adjustment in the ingredients?