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stack of easy yogurt flatbread on wood cutting board sprinkled with parsley

Easy Yogurt Flatbread

Yield: 12 flatbreads
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 3 cups (426 g) all-purpose flour (see note)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 ½ cups (568 g) thick plain yogurt (see note)

Instructions 

  • In a large bowl, whisk together the flour, salt, and baking powder.
  • Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
  • On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
  • Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
  • Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
  • Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
  • Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
  • Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

Notes

Flour: I haven't tried this recipe with whole wheat flour. If doing so, I'd suggest using white whole wheat flour (for a lighter texture), measuring lightly, and maybe starting with half whole wheat flour/half all-purpose flour.
Yogurt: regular or Greek plain yogurt works for this recipe. The consistency of yogurt varies by type and brand. I tested this recipe using a thick but soft plain yogurt. See the pictures in the post for a visual. If you are using runny yogurt, you'll probably need to add a bit more flour (on the flipside, if you are using an extra thick yogurt, you may need to add a couple tablespoons of water to the dough for a soft, pliable dough). I have only ever made this flatbread with low fat or full fat yogurt (but feel free to experiment with nonfat yogurt!).