Two-Ingredient-Style Greek Yogurt Flatbread

Name: Two-Ingredient-Style Greek Yogurt Flatbread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 cups (250 g) all-purpose flour, plus about 2 tablespoons (15 g) extra for dusting; spooned into the cup and leveled; 2 teaspoons (8 g) baking powder, fresh; ¾ teaspoon (4½ g) fine salt; 1 cup (240 g) plain Greek yogurt, full-fat or 2%, cool room temperature, stirred smooth; 1 tablespoon (14 ml) extra-virgin olive oil, for the dough; 3 tablespoons (42 ml) extra-virgin olive oil, for brushing and the pan; 1 small clove (3 g) garlic clove, finely grated (optional); 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional); flaky sea salt, to taste, for sprinkling (optional)

From the MyKitchenBank Kitchen

Soft, blistered pan-fried flatbreads made from a simple yogurt dough that needs no yeast and no rising. Brushed with garlicky olive oil, they are perfect for scooping dips, wrapping kebabs, or serving alongside soup.

Prep: 15 min
Cook: 15 min
Wait: 20 min
Total: 50 min
Makes: 6 flatbreads (about 6 inches / 15 cm each)

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Ingredients

6 servings

For the flatbread
2 cups (250 g) all-purpose flour, plus about 2 tablespoons (15 g) extra for dusting; spooned into the cup and leveled
2 teaspoons (8 g) baking powder, fresh
¾ teaspoon (4.5 g) fine salt
1 cup (240 g) plain Greek yogurt, full-fat or 2%, cool room temperature, stirred smooth
1 tablespoon (14 ml) extra-virgin olive oil, for the dough
For the garlic oil
3 tablespoons (42 ml) extra-virgin olive oil, for brushing and the pan
1 small clove (3 g) garlic clove, finely grated (optional)
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional)
flaky sea salt, to taste, for sprinkling (optional)

Equipment (7)

Large mixing bowl
12-inch (30 cm) cast-iron or heavy nonstick skillet
Rolling pin
Pastry brush or spoon
Clean kitchen towel
Kitchen scale (optional)
Small bowl for garlic oil

Steps

Before you start

Use full-fat or 2% plain Greek yogurt; thin or nonfat yogurt makes a sticky dough that needs much more flour.
Take the yogurt out of the fridge 20 minutes ahead so the dough comes together easily.
Have a plate and clean kitchen towel ready to keep cooked flatbreads warm and soft.
The dough rests 20 minutes, so start it before you need the bread.

1
Mix dry ingredients
- In a large bowl, whisk 2 cups (250 g) flour, the baking powder, and fine salt for 20 seconds until evenly combined with no baking powder clumps.
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Ready when: Mixture looks uniform and pale with no lumps.
2
Form the dough
- Add the yogurt and 1 tablespoon olive oil.
- Stir with a spatula until a shaggy mass forms, then squeeze and fold with your hands in the bowl for about 1 minute until no dry flour remains.
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Ready when: Dough is soft and slightly tacky but doesn't stick to clean fingers.
Tip: If it sticks to your hands, knead in extra flour 1 tablespoon at a time. If crumbly, add 1 teaspoon of water.
3
Knead briefly
- Turn the dough onto a lightly floured counter and knead gently for 1 minute, just until smooth.
- Over-kneading makes the bread tough.
- Return it to the bowl and cover with a towel.
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Ready when: Surface is smooth and springs back slowly when poked.
4
Rest the dough
- Let the covered dough rest at room temperature for 20 minutes.
- Meanwhile, stir the garlic and parsley, if using, into 2 tablespoons of the remaining olive oil in a small bowl.
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Ready when: Dough feels softer and stretches easily.
5
Divide and roll
- Divide the dough into 6 equal pieces (about 75 g each) and roll each into a ball.
- On a lightly floured surface, roll one ball into a round about 6 inches (15 cm) wide and ⅛ inch (3 mm) thick.
- Keep the other pieces covered with the towel.
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Ready when: Rounds are even and thin enough to see slight flexibility, not paper-thin.
Tip: Roll only as you cook so the rounds don't dry out or stick together.
6
Heat the skillet
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 to 3 minutes.
- Do not add oil to the pan yet; the flatbreads cook in a dry or barely oiled pan so they blister rather than fry.
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Ready when: A pinch of flour sprinkled in the pan sizzles and browns in about 30 seconds.
Tip: If the pan smokes heavily, lower the heat to medium.
7
Cook first side
- Lay one round in the hot skillet.
- Cook 1½ to 2 minutes, until the top surface puffs with bubbles and the underside has golden-brown spots.
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Ready when: Bubbles form across the top and the underside shows golden-brown freckles.
8
Flip and finish
- Flip with tongs and cook 1 to 1½ minutes more, pressing lightly with a spatula to encourage puffing, until the second side is spotted golden and the center is cooked through with no doughy look.
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Ready when: Both sides are spotted golden-brown and the bread feels springy, not wet.
Tip: Pale and gummy means the pan is too cool; deeply black means it is too hot.
9
Brush and keep warm
- Transfer the flatbread to a plate, brush immediately with garlic oil, and sprinkle with flaky salt if using.
- Cover with a clean towel.
- Repeat rolling and cooking with the remaining dough, stacking the finished breads under the towel.
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Ready when: Stack stays soft and pliable under the towel.
Tip: Stir the garlic oil before each brushing; garlic and parsley settle.
10
Serve
- Serve warm within 30 minutes, whole or torn, with dips, grilled meats, or soups.

Good to know

Tips

Keep the dough soft and slightly tacky; extra flour makes dry, dense flatbreads.
Roll to an even ⅛-inch (3 mm) thickness so the breads cook through before browning too much.
Don't skip the rest; it makes rolling easier and the bread more tender.
Stack and cover cooked breads right away: trapped steam keeps them soft and foldable.

Make ahead

"The dough can be made, wrapped tightly, and refrigerated up to 24 hours; let it sit at room temperature for 30 minutes before rolling. Cooked flatbreads can be made a few hours ahead and rewarmed."

Storage & reheating

"Room temperature: airtight up to 1 day. Fridge: up to 4 days in a sealed bag. Freezer: up to 2 months, with parchment between breads. Reheat in a dry skillet over medium heat for 30 to 45 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 8 minutes."

Substitutions

all-purpose flour → half whole wheat flour. Replace up to 1 cup (125 g) of the all-purpose; the dough may need 1 to 2 teaspoons extra yogurt or water.
plain Greek yogurt, full-fat or 2% → thick full-fat regular yogurt, strained. Strain through a fine sieve for 30 minutes so it is as thick as Greek yogurt.
baking powder → self-rising flour (no baking powder or salt). Use 2 cups (250 g) self-rising flour and omit both the baking powder and salt.
extra-virgin olive oil → melted butter. Brush with melted butter for a richer flavor; use ghee for a nutty taste.