Two-Ingredient Yogurt Flatbread

Name: Two-Ingredient Yogurt Flatbread
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups (250 g) self-rising flour, spooned into the cup and leveled; 1 cup (245 g) plain full-fat Greek yogurt, cold or room temperature, stirred smooth; ¼ cup (30 g) self-rising flour, for dusting, for the counter, hands, and rolling pin; 1 tbsp (14 g) unsalted butter, melted, for brushing after cooking (optional)

From the MyKitchenBank Kitchen

Soft, blistered skillet flatbreads made from just self-rising flour and Greek yogurt. They come together in under an hour with no yeast and no rising time, and they're ready for dipping, wrapping, or scooping.

Prep: 15 min
Cook: 18 min
Wait: 15 min
Total: 48 min
Makes: 6 flatbreads (about 7 inches / 18 cm each)

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Steps

Before you start

Use full-fat or 2% plain Greek yogurt, straight from the fridge or at room temperature. Avoid nonfat if you can, as it makes a drier, less tender dough.
Use true self-rising flour (all-purpose flour with baking powder and salt already added). Check that it's fresh, since old baking powder gives flatter breads.
Clear a clean counter and keep a small pile of extra self-rising flour nearby for dusting. The dough is sticky at first.
The whole recipe takes about 48 minutes: 15 minutes of hands-on prep, a 15-minute rest, and about 18 minutes of skillet cooking in batches.

1
Combine flour and yogurt
- Add the 2 cups (250 g) self-rising flour and 1 cup (245 g) Greek yogurt to a large mixing bowl.
- Stir with a sturdy spoon or spatula for about 1 minute, pressing the mixture together, until no dry flour remains and a shaggy, sticky dough forms.
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Ready when: No dry flour streaks remain and the dough clumps into a shaggy, tacky mass.
Tip: If the dough looks very dry and crumbly, your yogurt may be thick; add 1 tablespoon of yogurt or water at a time.
2
Knead until smooth
- Dust the counter with about 1 tablespoon of the dusting flour.
- Turn the dough out and knead gently for 2 to 3 minutes, folding it over and pressing with the heel of your hand, adding a light sprinkle of dusting flour only when it sticks.
- Shape it into a smooth ball.
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Ready when: The dough is smooth, soft, and slightly tacky but no longer sticks to your hands.
Tip: Don't over-flour or over-knead; too much flour makes the flatbreads dry and tough.
3
Rest the dough
- Return the ball to the bowl or leave it on the counter and cover with a clean kitchen towel.
- Let it rest at room temperature for 15 minutes so the flour hydrates and the gluten relaxes, making the dough easier to roll.
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Ready when: The dough feels softer and rolls out without shrinking back.
4
Divide the dough
- Cut the rested dough into 6 equal pieces with a bench scraper or knife (about 83 g each if using a scale).
- Roll each piece into a smooth ball, keeping the others covered with the towel so they don't dry out.
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Ready when: Six evenly sized, smooth balls.
5
Heat the skillet
- Place a 10- to 12-inch skillet over medium-high heat and let it heat dry (no oil) for 3 to 4 minutes while you roll the first flatbread.
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Ready when: A pinch of flour sprinkled in the pan sizzles and browns within about 20 seconds.
Tip: If the pan is too hot, the outside scorches before the inside cooks; reduce to medium if the first bread browns in under 1 minute.
6
Roll out one flatbread
- On a lightly floured counter, flatten one ball and roll it with a floured rolling pin into a round about 7 inches (18 cm) across and ⅛ inch (3 mm) thick, turning it a quarter turn as you roll.
- Brush off any excess flour.
- Roll the next one while the first cooks.
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Ready when: A thin, even round that is not see-through.
Tip: Don't worry about perfect circles; rustic shapes are fine. Thinner than ⅛ inch gives crisp crackers instead of soft bread.
7
Cook the first side
- Lay the rolled dough in the dry hot skillet.
- Cook for 1½ to 2 minutes without moving it, until bubbles form across the surface and the underside has golden-brown spots.
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Ready when: Bubbles puff up across the top and the underside shows golden-brown freckles.
8
Flip and finish
- Flip with a spatula or tongs and cook the second side for 1 to 1½ minutes, until puffed in places and browned in spots.
- Press gently with the spatula in any raw-looking spots for a few seconds.
- Transfer to a plate and repeat with the remaining dough, wiping out any burnt flour from the pan between batches if needed.
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Ready when: Both sides are golden with brown spots, and the center feels springy and cooked through with no doughy or sticky patch.
Tip: If the center is still gummy when the outside is brown, lower the heat to medium and cook 30 seconds longer.
9
Brush and keep warm
- As each flatbread comes off the pan, stack it on a plate and cover with a clean towel so the steam keeps them soft.
- If using, brush the tops lightly with the melted butter.
- Serve warm.
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Ready when: Flatbreads are soft and pliable and fold without cracking.
Tip: Brush with butter while hot so it soaks in.

Good to know

Tips

Weigh the ingredients if you can. A near 1:1 ratio by weight of flour to yogurt gives the most reliable dough.
Cook in a dry pan. Oil in the skillet fries the dough and makes it greasy instead of soft and blistered.
Cover finished flatbreads with a towel right away; trapped steam keeps them pliable.
For flavor variations, knead in garlic powder, za'atar, or chopped herbs with the flour, or brush the cooked breads with garlic butter.

Make ahead

"The dough can be made, wrapped tightly, and refrigerated up to 24 hours. Let it sit at room temperature for 20 minutes before dividing and rolling. Cooked flatbreads can also be made a few hours ahead and rewarmed."

Storage & reheating

"Room temperature: wrap cooled flatbreads in a towel or place in an airtight bag for up to 1 day. Fridge: up to 4 days in an airtight container. Freezer: layer with parchment, wrap airtight, and freeze up to 2 months. 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 to 10 minutes (from frozen, about 12 minutes)."

Substitutions

self-rising flour → DIY self-rising flour: 2 cups (250 g) all-purpose flour + 3 tsp baking powder + ½ tsp fine salt. Whisk well before using; the dusting flour can be plain all-purpose flour.
plain full-fat Greek yogurt → Thick plain whole-milk yogurt or skyr. Regular yogurt is thinner, so you may need an extra 2 to 4 tablespoons of flour. Skyr works 1:1.
plain full-fat Greek yogurt → Thick plain dairy-free yogurt (coconut or soy). Choose an unsweetened, thick one; dough may be slightly stickier and need a bit more flour.
unsalted butter → Olive oil or garlic-infused olive oil. Brush on after cooking for a dairy-free finish.