Yogurt Flatbreads are soft, pliable, versatile. And so quick and easy to make.
No yeast means no kneading or proofing, so you can have a batch on the table in around 30 minutes. Just mix the ingredients into a dough (flour, baking powder, salt and pepper, olive oil, plus yogurt) and you’re ready to roll out and cook in a hot pan or griddle.
I roll these tasty Yogurt Flatbreads thinly so they’re great to stuff, fold and eat. If you prefer, roll a little thicker for fluffier breads perfect for dipping.
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I make these Yogurt Flatbreads nearly every week. Quick and easy, I can make a batch in a flash to go with dinner plus have extras for a lunch. Soft and pliable, we usually eat them filled with salad and a protein like meat, fish, fried halloumi, or something pulse-based like Spicy Bean Balls or falafel. They’re great for stuffing with things like leftover chilli too.
They’re a version of the Quick Flatbreads I posted a couple of years ago. For those, I used water instead of yogurt to bring the dough together. These days though, I find myself making Yogurt Flatbreads much more often. Apart from the added richness that the dairy brings, they’re actually quicker than the ‘quick’ flatbreads! That’s because the dough is even easier to work with, not needing even a short rest. It also rolls out beautifully. Unlike my original flatbreads, you don’t need any extra fat to cook them either.
YOGURT FLATBREADS: SUPER-QUICK
You’ll find ingredient amounts and full instructions in the recipe card at the end. But I recommend you first read this overview with images of how to make super-quick and easy Yogurt Flatbreads.
You begin by stirring together plain flour, baking powder, salt and pepper. Then you stir in yogurt that you’ve mixed with a little olive oil. Continue stirring to start bringing a dough together then switch to your hands. Tipping out onto a work surface covered with a silicone mat will make this even easier. A few seconds of folding should give you a nice ball of dough. Don’t worry if it’s a little sticky at this point.
My recipe makes 6 flatbreads, so divide the dough into 6. Not very good at estimating these things, I use scales to get even sized pieces (around 93 grams each), then roll into balls.
Instead of rolling out circles onto flour to prevent sticking (which can mean dry, hard flatbreads), use olive oil. Not much. Just dip a couple of fingers into a small bowl of it and rub over your work surface or silicone mat. Then place one ball of dough on it, flatten with your hand, turn it over so the oiled side is uppermost, and start rolling out. For the first one, you may need to rub your rolling pin with a bit of oil too.
Because I want foldable breads I can stuff with various goodies, I roll the dough thinly. No more than 1 – 2 mm thick. This gives me a circle approximately 20 – 21 cm in diameter. If you want a fluffier, naan-like bread for dipping then roll smaller circles up to 5 mm thick.
COOKING YOGURT FLATBREADS
I use a dry, non-stick frying pan over medium-high heat to cook the flatbreads, or you could use a griddle. Whichever you have, it’s important to pre-heat first. A flatbread that takes a long time to cook is more likely to be tougher. Having said that, the first flatbread almost always takes longer to cook even when I could swear I’ve heated the pan sufficiently! Anyway, my electric hob goes up to 6 and I have it at number 4.
When the pan’s ready, carefully add the rolled-out dough. It should take up to a minute for bubbles to appear on the surface. Keep cooking until, when you peep underneath, the underside is lightly browned all over. This will probably take another 30 seconds or so. Turn the bread over and continue cooking for about a minute or until the other side is covered in light brown spots.
As each flatbread is cooked, I transfer it to a clean tea towel and wrap it up. Even if you don’t need to keep them warm, e.g. because you’re going to reheat them later, it’s still worth doing as wrapping will keep them soft and pliable.
Once you’ve had a bit of practice at rolling out and cooking them, you’ll probably be able to roll out one or two flatbreads while another is in the pan. If the flatbreads are darkening too fast, turn the heat down for 30 – 60 seconds then back up again.
SERVING & STORING YOGURT FLATBREADS
Ready in around 30 minutes, there’s no end to the uses for versatile Yogurt Flatbreads. Simply fill with salad, your chosen protein and sauces. I have to admit that I’m a terrible over-stuffer! This from a couple of weeks ago is a great example: spiced mutton mince kofte, salad, pickles, and two homemade sauces (garlic-mint yogurt and tomato-chilli). So packed with goodies I had to wear my napkin as a bib 🤭.)
The great thing about these flatbreads though is that, although soft and flexible, they’re also pretty robust. So even this one, packed to the gills, didn’t break up when I folded it over and chowed down.
As I almost always make my flatbreads in advance, I reheat just before serving. I find that the microwave is easiest. Just stack as many as you like and ping for a few seconds, adjusting for the number of flatbreads. Depending on your microwave, it should take anything from 20 seconds for 1 bread or a minute for a whole batch. Best eaten on the day or one day after making (I keep them in a reusable polythene bag) you can also freeze Yogurt Flatbreads.
But, just like my original Quick Flatbreads, I love to use spares as a mini pizza base. Lightly brush with olive oil then add whatever toppings you fancy. One of my favourites is herby, garlic sauteed mushrooms plus cheese. Put in a medium-hot oven for 5 – 8 minutes or, as I do, air fry at 200C for 2 – 3 minutes.
Served with a sprinkle of red pepper flakes and chopped parsley it’s gorgeous: crispy at the edges, softer in the middle.
Quick, easy, and so versatile, I hope you’ll give my Yogurt Flatbreads a try. Leave a Comment to let me know what you thought.
5 from 1 vote
Yogurt Flatbreads
These no-yeast breads are soft, versatile, quick and easy to make. Roll thinly to use as wraps and stuff with your favourite fillings or roll thicker for fluffier breads for dipping.
CourseBread
CuisineMediterranean, Middle Eastern, European, World
Keywordeasy, no yeast bread, flatbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 flatbreads
Author Moorlands Eater
Ingredients
- 300gplain flour
- 2level tspbaking powder
- 1level tspsalt
- ¼tsppepper
- 225gplain yogurt
- 25gextra virgin olive oilplus extra for rolling
Instructions
In a bowl, stir together the flour, baking powder, salt and pepper.
Separately, stir together the yogurt and olive oil.
Tip the yogurt mixture into the flour and stir to start bringing it together into a dough then switch to your hands and briefly knead into a ball. If the dough looks dry, try to avoid adding any more liquid: if you tip the dough out onto a worksurface or silicone mat to knead you'll most likely find it comes together without it.
Divide the dough into 6 pieces (approximately 93g each: use scales for accuracy) and roll into balls.
Heat a non-stick frying pan or griddle over medium-high heat (e.g. on a hob that goes up to 6, heat at 4).
Rub a little olive oil on your work surface and place a ball of dough on it. Flatten a little with your hand, turn it over so the oiled side is uppermost, and start rolling out. For the first one, you may need to rub your rolling pin with a bit of oil too.
Roll evenly and thinly into a circle approximately 21 cm in diameter and 1 - 2 mm thick.
Tip: This size will give you flexible flatbreads suitable for use as wraps, stuffing and folding. For fluffier breads, e.g. for dipping, roll into smaller diameter circles up to 5 mm thick.
When the frying pan is hot, put in the flatbread.
After approximately 1 minute the surface should look bubbly (note that the first flatbread often takes longer than subsequent ones). Continue cooking until the underside is lightly browned all over (another 20 - 40 seconds).
Turn over and cook the second side side until it's covered light brown spots (approx. 1 min). Transfer to a clean tea towel and wrap to keep warm and soft.
Repeat with the remaining pieces of dough, stacking them in the tea towel.
Tip: when you're confident rolling out and timing the cooking, roll the next one or two flatbreads while the previous is in the pan.
If the flatbreads are darkening too quickly, turn the heat down (e.g. to number 3) for a 30 - 60 seconds then back up again.
Store uneaten breads in a polythene bag, eat within 1 - 2 days or freeze.
Can be reheated in a microwave, air fryer, frying pan, or wrapped in foil in the oven.
