Greek Yogurt Flatbread Recipe

An easy flatbread recipe made with just a few simple ingredients for the most delicious flatbread. Made without yeast and using greek yogurt makes this flatbread a better for you recipe. Ready in minutes. Serve with falafels, gyros, make flatbread pizza, many possibilities.

Course Side Dish

Cuisine Egyptian

Keyword flatbread recipe, greek yogurt flatbread, no yeast flatbread

Prep Time 10

Cook Time 4

Total Time 14

Servings flatbreads

Calories 269kcal

Author Eileen Kelly

Equipment

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Grill Pan
Cast Iron Skillet
Stainless Steel Mixing Bowls
Measuring Spoons and Cups

Ingredients

1 ¼ cup all-purpose flour plus 1 teaspoon for rolling out dough Note 1
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoons dried Italian seasonings
½ teaspoon salt
1 cup non-fat plain Greek yogurt Note 2
1 - 2 Tablespoons olive oil

Instructions

In a large mixing bowl, whisk together dry ingredients, all-purpose flour, baking powder, baking soda, Italian seasoning, and salt.
Add greek yogurt to dry ingredients and mix well. Use your hands to gently knead dough.
On a gently floured work surface, divide dough evenly, roll out small rounds of the dough into smooth balls.
Over medium heat, warm a skillet or griddle with olive oil.
Cook 1-2 flatbreads at a time (depending on how large your skillet is) for approximately 1 minute on each side, or until the bread is golden brown.
Remove cooked flatbread. Repeat steps until all flatbreads have been made.
Serve on its own with butter or olive oil. Great with soup, curry, stew, falafels, gyros, etc. Make flatbread pizza.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: If using self-rising flour, no need to add baking soda and baking powder. That is included in self-rising flour.

Note 2: I prefer using non-fat Greek yogurt. Full fat yogurt can be used. Also sour cream can be a substitute for yogurt.

Storage: Store the bread on a countertop at room temperature in an airtight covered container, plastic storage bag, or wrapped in plastic wrap for up to four to five days. The bread does not need to be refrigerated.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition