Quick Yogurt Flatbread

2 servings Prep: 5 min Cook: 10 min 280 cal/serving ★★★★☆

Simple, soft flatbread made with just yogurt and flour. Perfect alongside soups, curries, or as a quick bread substitute.

Servings: 2 flatbreads | Prep: 5 min | Cook: 10 min | Calories: 280 per flatbread

Ingredients

Mix dough: In a bowl, combine flour, baking powder, and salt. Add Greek yoghurt and mix together until it forms a shaggy dough.
Knead briefly: Turn out onto a lightly floured surface and knead for 1-2 minutes until smooth. If sticky, add a bit more flour.
Divide: Split dough into 2 equal pieces.
Roll out: Roll each piece into a flatbread about 3-4mm thick (roughly the size of a small plate).
Cook: Heat a dry pan (no oil) over medium-high heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly.
Serve: Serve warm. Optionally brush with melted butter after cooking.

No yeast, no waiting: This bread comes together in minutes with no rising time.
Variations: Brush with garlic butter, add herbs to the dough, or use whole wheat flour for half the flour.
Storage: Best eaten fresh and warm, but keeps 1-2 days wrapped at room temperature. Reheat in a dry pan.
Perfect with: Soups, curries, dips, or use as a wrap.
Thickness tip: Don’t roll too thin or they’ll be crispy crackers instead of soft flatbreads.