These Yogurt Flatbreads are a hybrid of all the amazing flatbreads to come before them. They take inspiration from pita, paranthas, fry bread and pizza dough, then combine multiple techniques into one easy, yogurt-based quick bread recipe.
The joy of these yogurt flatbreads is they are ready in half an hour, but you still get all the fun of mixing, rolling, kneading and griddling them yourself. They are fool-proof because the yogurt adds automatic tenderness, and all that’s left to do is pan-fry them to a perfect, bubbly, golden crisp. They are fluffy, chewy, tear-apart goodness, and I can’t get enough. Pair these flatbreads (or any bread, for that matter!) with a hot meal or fresh salad for the perfect weeknight dinner.
Table of contents
Ingredients to make these flatbreads
- 280 grams flour, plus more as needed for kneading and rolling out (2 cups)
- 1 tablespoon baking powder
- 1 1/2 teaspoon Diamond Crystal kosher salt, 3/4 tsp if using Morton’s
- 320 grams plain whole milk or low-fat yogurt (1 1/3 cup)
- 1/4 cup oil for griddling
How to bring this yogurt flatbread recipe together
This recipe is so easy that you’ll never want to buy flatbreads from the grocery store ever again! These are so tender and fresh and store-bought flatbreads don’t hold a candle. Whip them up on a Sunday afternoon, and you’ll have fresh flatbreads on hand for any meal of the busy week! Here’s how to make them:
- In a large bowl, whisk together the flour, baking powder and salt. Add in the yogurt and mix with a spatula until you form a rough, but fully combined, dough. The dough will be somewhat sticky, this is ok! The more dense and easy to handle the dough is, the tougher and more dry the flatbreads will be. So think of a difficult dough as a good sign that you’ll get a light and fluffy flatbread!
- Move the dough onto a lightly floured surface. Knead it for 2-3 minutes, adding flour as needed to make sure it doesn’t stick to the counter. The dough should form into a smooth ball.
- Cut this ball into 8 equal-sized pieces. Let these rest for 20 minutes on the counter. You can loosely cover them if you’d like, but they don’t need it.
- Use a rolling pin to roll the pieces out into thin flatbreads, around 1/4 cm thick. Add flour to the rolling surface as needed.
- Bring a cast iron skillet or large pan to medium-high heat. Add a drizzle of the oil.
- Cooking one flatbread at a time, lay them out flat in the pan. Flip when you begin to see large bubbles form, or when the side of the flatbread has turned golden brown, around 2 minutes per side. Set the flatbreads on paper towels or a cooling rack to drain.
- Add oil to the skillet as needed, one drizzle at a time, and continue to cook the flatbreads until they are all golden.
- Serve warm!
Looking for recipes to pair with these flatbreads?
Try these out, and call it dinner!
Anchovy Beans
Grilled Swordfish with Basil Pistachio Relish and Tomato Salad
Scallops on Roasted Tomato Chickpeas
And that’s it for these Yogurt Flatbreads!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Ingredients
- 280 grams flour, plus more as needed for kneading and rolling out (2 cups)
- 1 tablespoon baking powder
- 1 1/2 teaspoon Diamond Crystal kosher salt, 3/4 teaspoon if using Morton's
- 320 grams plain whole milk or low fat yogurt, 1 1/3 cup
- 1/4 cup oil, for griddling
Instructions
- In a large bowl, whisk together the flour, baking powder and salt. Add in the yogurt and mix with a spatula until you form a rough, but fully combined, dough. The dough will be somewhat sticky, this is ok! The more dense and easy to handle the dough is, the tougher and more dry the flatbreads will be. So think of a difficult dough as a good sign that you'll get a light and fluffy flatbread!
- Move the dough onto a lightly floured surface. Knead it for 2-3 minutes, adding flour as needed to make sure it doesn't stick to the counter. The dough should form into a smooth ball.
- Cut this ball into 8 equal-sized pieces. Let these rest for 20 minutes on the counter. You can loosely cover them if you'd like, but they don't need it.
- Use a rolling pin to roll the pieces out into thin flatbreads, around 1/4 cm thick. Add flour to the rolling surface as needed.
- Bring a cast iron skillet or large pan to medium-high heat. Add a drizzle of the oil.
- Cooking one flatbread at a time, lay them out flat in the pan. Flip when you begin to see large bubbles form, or when the side of the flatbread has turned golden brown, around 2 minutes per side. Set the flatbreads on paper towels or a cooling rack to drain.
- Add oil to the skillet as needed, one drizzle at a time, and continue to cook the flatbreads until they are all golden.
- Serve warm!
Comments
Would a vegan yogurt work with this?
Coconut yogurt is the best alternative, but it does yield varying results based on the brand!
You should do a video making this recipe. I made it and had to add over 100g of flour to even come close to creating balls. I would love to see how you pull this together in dough balls with such a high hydration.
Great note and I’m happy to! 100g does seem extreme, I think our yogurts may be very different. Some are thinner than others which can cause variance. I apologize that this didn’t meet your needs but I definitely will do a tutorial and hopefully that will win back your trust!
I made these and it turned out phenomenal! I had to add a little extra yogurt. Next time I think I may add some ground flaxseed.
I’m so glad you loved them! Thank you for the feedback and taking the time to leave a review 🙂 Let me know how it turns out with the flaxseed!
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