Description
These Yogurt Flatbreads are a quick and easy homemade bread option that uses Greek yogurt and simple pantry ingredients. Soft yet slightly chewy, they cook fast on the stovetop and are perfect for dipping, sandwiches, or as a side to your favorite dishes. Ready in just 25 minutes, they are a delightful alternative to store-bought flatbreads.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons olive oil
- ¼ cup warm water (as needed)
Additional
- Extra flour for dusting
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Form Dough: Add the plain Greek yogurt and olive oil to the dry ingredients. Stir with a spoon until the dough begins to form.
- Adjust Consistency: Gradually add warm water a little at a time, kneading the mixture until you get a soft dough that is slightly sticky but not too wet.
- Knead Dough: Transfer the dough to a floured surface and knead for 3 to 4 minutes until the dough is smooth and elastic.
- Divide & Roll: Divide the dough into 6 to 8 equal portions. Roll each portion into a ball, then flatten each ball into a round about ¼-inch thick.
- Cook: Heat a dry skillet over medium-high heat. Place each flatbread onto the skillet and cook for 1 to 2 minutes per side until bubbles form on the surface and golden brown spots appear.
- Keep Warm & Serve: Stack the cooked flatbreads in a clean kitchen towel to keep warm. Serve immediately to enjoy their fresh, soft texture.
Notes
- Use warm water sparingly to avoid a dough that’s too sticky.
- If desired, add herbs or spices to the dough for additional flavor.
- These flatbreads are best enjoyed fresh but can be wrapped and stored in the refrigerator for up to 2 days.
- Reheat on a skillet or in the oven to restore softness.
- Gluten-free flour blends are not recommended as they may alter the texture.
