Greek Yogurt Flatbread (4 Ingredients)
Grilled Greek Yogurt Flatbread is perfect for summer BBQs and Mediterranean dishes. Made with just 4 ingredients, these grilled flatbreads require only 15 minutes of hands-on prep time and are incredibly quick and easy to make. Best of all, they’re yeast-free!
When I started making Greek yogurt in the Instant Pot I looked for ways to use the high-protein ingredient in my recipes.
This quick and easy flatbread makes the perfect side dish for my lamb kofta kebabs, but they’re incredibly versatile. Serve them as an alternative to pita bread with a variety of Mediterranean dishes. Make flatbread pizzas or use them plain with dips such as hummus or a classic tzatziki. Their soft and slightly chewy texture is perfect for mopping any soups and stews. Serve them instead of tortillas with my lamb chili or instead of naan with my Indian lamb curry.
For more quick bread recipes, check out my cottage cheese flatbread, Turkish bread and yeast-free dinner rolls.
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Greek Yogurt Flatbread
Ingredients
- 1 cup Greek yogurt
- 1 1/2 cups self-raising flour
- 1/2 salt
- 1 tbsp olive oil
Instructions
- In a medium bowl, combine the Greek yogurt, self-raising flour, and salt. Mix with a spoon or your hands until a shaggy dough forms.1 cup Greek yogurt, 1 1/2 cups self-raising flour, 1/2 salt
- Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, or until the dough is smooth and elastic. It will be slightly sticky but resist the urge to add extra flour. Shape the dough into a ball.
- Place the dough back in the bowl, cover it with plastic wrap or a plate, and let it rest for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.
- After resting, divide the dough into 8 equal portions, depending on how large you want your flatbreads to be. On a lightly oiled surface, roll out each portion of dough into a circle or oval, about ¼ inch thick. Flip them over to lightly oil each side.1 tbsp olive oil
Grilled Flatbreads
- Preheat your grill to medium-high heat. Grill for 2 minutes per side, or until golden brown and puffed up.
Pan-Cooked Flatbreads
- Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place the flatbreads in the skillet. Cook for 2 minutes per side, or until golden brown and puffed up.
- As the flatbreads are cooked, keep them warm by wrapping them in a clean kitchen towel or placing them in a low oven (200°F or 90°C).
Video
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Greek yogurt – Full-fat Greek yogurt works best. I use my homemade Instant Pot Greek Yogurt but any store-bought option will work. Just make sure it’s nice and thick and not too runny.
- Flour – Self-raising flour gives the flatbreads some fluffiness and bounce. You can substitute it with all-purpose flour and 1 1/2 tsp baking powder.
- Salt – Don’t skip the salt. It adds flavor or the bread will taste incredibly bland.
- Oil – Extra-virgin olive oil helps shape the flatbreads and adds a crisp exterior when cooking.
How to make yogurt flatbreads
See the recipe card for full information on the method.
Combine all ingredients into a shaggy dough.
Knead the dough until it comes fully together.
Divide the dough into 8 equal portions.
Shape the flatbreads by hand or with a rolling pin using olive oil.
Grill or pan-fry the flatbreads on medium-high heat for 2 minutes each side.
Recipe tips
Adjust consistency: Depending on the consistency of your yogurt you may need to adjust the amount of flour. Once kneaded the dough should be soft and sticky. Resist the urge to add too much flour, you just want to be able to handle it. If adding extra flour, add one tablespoon at a time.
Wet hands: Wet your hands a little if the dough sticks to your hands.
Rest dough: After kneading, let the dough rest for about 10-15 minutes. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking back too much.
Shape with oil: Stretch out the dough using a little olive oil rather than flour to keep the dough moist and soft. Make sure both sides are covered to allow for even cooking and prevent the flatbreads from sticking to the grill or pan.
Keep warm: Once cooked, immediately wrap the flatbreads in a towel to keep them warm and soft.
