This easy-to-make Greek Yogurt Flatbread requires just five simple ingredients and no rising time. The dough is quick to mix and yields soft, puffy flatbreads perfect for dipping in hummus or tzatziki.
This flatbread is versatile. Serve it with a dip like homemade hummus or tzatziki, use it as a quick flatbread pizza by topping with marinara, cheese and your favorite toppings and baking until bubbly, or treat it like pita for Greek gyros. It also pairs well with Indian-inspired dishes in place of naan, such as curry lentils or butter chicken.
⭐Why I Love It:
- 5 Simple Ingredients — yogurt, flour, salt, baking powder, and a little oil for cooking.
- No Rising — no need to wait for the dough to rise.
- Easy to Make — mix by hand and cook in a skillet; no stand mixer required.
🥘Ingredients:
All you need are pantry staples—no yeast or long proofing times:
- Plain Greek Yogurt — full-fat is recommended. If using regular yogurt, use less because it contains more moisture. Do not use flavored yogurt.
- All-Purpose Flour
- Kosher Salt
- Baking Powder
- Olive Oil — for cooking (any neutral oil can be used, but olive oil adds great flavor).
See the recipe card below for exact quantities and full details.
📖Variations:
- Sesame Seeds — sprinkle on the rolled dough for a nutty finish.
- Add Herbs — mix dried oregano or other herbs into the dry ingredients.
- Regular Yogurt — plain regular yogurt can be used; reduce the amount to account for higher moisture.
- Garlic — add garlic powder to the dry mix for garlic-flavored flatbreads.
🔪Step by Step Instructions:
Making homemade flatbread with Greek yogurt is straightforward. Follow these steps for the best results:
Photo 1 — Whisk the dry ingredients, then stir in Greek yogurt to form a dough. The exact flour amount depends on your yogurt’s moisture.
Photo 2 — Knead briefly on a lightly floured surface, divide into pieces, and let rest about 20 minutes at room temperature.
Photo 3 — Roll each piece into a very thin circle so it cooks quickly and puffs up.
Photo 4 — Heat a large skillet, add a drizzle of oil, and cook each flatbread 2–3 minutes per side until puffed and browned.
Photo 5 — The cooked flatbread should be puffed with golden-brown spots.
Photo 6 — Continue until all dough pieces are cooked.
💭Recipe Tips!
- Roll Thin: Thinner dough cooks faster and puffs better.
- Avoid Sticky Dough: If sticky, add flour a tablespoon at a time until manageable.
- Easy to Double: The dough freezes well, so make extra to keep on hand.
👩🍳Recipe FAQs
Store leftover flatbread in an airtight container in the refrigerator for up to 5 days.
Yes. Freeze flatbreads in a freezer bag with parchment or wax paper between pieces for up to 2 months. Thaw at room temperature or briefly warm in the microwave.
Yes. Divide into portions, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight, then rest at room temperature before rolling and cooking.
Yes—use plain, full-fat yogurt and reduce the amount to account for higher moisture. Start with about half the amount and adjust to reach dough consistency.
Not exactly. Pita typically uses yeast and is allowed to rise; this flatbread is essentially unleavened and quicker to make.
Greek yogurt adds tang and moisture; its acidity helps create a tender, slightly fluffy texture.
🍞Related Side Dish Recipes…
-
Single Serve Cornbread (Small Batch) -
4 Ingredient Garlic Knots (with Canned Biscuits)
-
Roasted Broccolini
-
French Onion Baked Potatoes
My debut cookbook is available now! It’s titled A Little Something Sweet and features 75 single-serve recipes.
Recipe
Greek Yogurt Flatbread
You only need five ingredients to make these soft, puffy flatbreads. They come together quickly and are ideal for dipping or using as a base for quick pizzas and sandwiches.
- Author: Kathleen
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 flatbread
- Category: Bread, Appetizer, Side
- Method: Stove
- Cuisine: Greek
Ingredients
- 2–2¼ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1½ cups plain Greek yogurt (full-fat preferred)
- Olive oil, for cooking
Instructions
- Mix Dough. Whisk 2 cups flour, salt, and baking powder in a large bowl. Add yogurt and stir to combine. If dough is too sticky, add more flour a tablespoon at a time.
- Knead Dough. Turn dough onto a lightly floured surface and knead about 5 minutes until mostly smooth. Divide into 4 equal pieces, wrap, and let rest at room temperature for 20 minutes.
- Roll Flatbread. Cut a dough ball in half and roll each piece into a thin circle. Work with one or two pieces at a time.
- Cook Flatbread. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and cook each flatbread 2–3 minutes per side until puffed and browned.
- Repeat. Continue with remaining dough.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Yogurt moisture varies—adjust flour or yogurt slightly to reach a dough consistency.
Nutrition
- Serving Size: 1 flatbread
- Calories: 199
- Sugar: 2.9 g
- Sodium: 336.7 mg
- Fat: 5.6 g
- Carbohydrates: 27.3 g
- Fiber: 0.9 g
- Protein: 9.6 g
- Cholesterol: 9.3 mg