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Yogurt Flatbread (3 Ingredients) Recipe

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4.3 from 10 reviews

This simple and delicious Yogurt Flatbread recipe uses just three main ingredients to create soft, fluffy flatbreads perfect for wraps, dips, or a quick snack. Made with self-raising flour, Greek yogurt, and olive oil, these flatbreads come together in under 30 minutes without any yeast or lengthy rising times. Cooked on the stovetop in a non-stick pan, they’re perfect for busy days when you want fresh homemade bread with minimal effort.

Ingredients

Flatbread Dough

  • 250 g self-raising flour (self-rising flour)
  • 250 g Greek yogurt
  • 1/2 tsp salt (optional)
  • 1 Tbsp olive oil

Instructions

  1. Knead Bread Dough: In a large mixing bowl, combine 250 g self-raising flour, 250 g Greek yogurt, and 1/2 tsp salt (if using). Mix until the ingredients start to come together.
  2. Add Oil and Knead: Add 1 Tbsp olive oil to the mixture and knead for about a minute until you form a soft, non-sticky dough. Adjust with a little flour or yogurt if needed to achieve the right consistency.
  3. Rest Dough: Allow the dough to rest for 10 to 15 minutes covered, which helps relax the gluten and makes rolling easier.
  4. Divide and Shape Dough: Divide the rested dough into 8 equal portions. Take one dough ball at a time and roll it out on a lightly floured surface into a circular disk approximately 6 to 7 inches in diameter.
  5. Heat Pan and Cook: Preheat a non-stick frying pan over medium-high heat. Once hot, place a rolled dough disk on the pan. Cook until bubbles start to form on the surface, about 1-2 minutes.
  6. Flip and Cook Other Side: Flip the flatbread using a spatula and cook the other side for another 40 to 50 seconds until golden spots appear and it is cooked through.
  7. Keep Warm: Transfer the cooked flatbread to a casserole dish lined with tissue paper and cover it to keep warm and soft while you cook the remaining flatbreads.
  8. Repeat Process: Continue cooking the remaining dough pieces one by one, repeating the rolling and cooking steps until all flatbreads are ready.

Notes

  • The salt is optional and can be adjusted or omitted based on dietary preferences.
  • Ensure the pan is properly heated before placing the dough to get nicely browned flatbreads.
  • Use self-raising flour to avoid the need for yeast or additional rising agents.
  • Store leftover flatbreads in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat by warming briefly on a skillet or in the oven to restore softness.

Find it online: https://yumntasty.com/yogurt-flatbread-3-ingredients-recipe/