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5 from 2 votes

Yogurt Flatbread Recipe

makes two 8-inch flatbreads, can, and probably should, be doubled.
This flatbread is also known as "Two-Ingredient Flatbread" because you can make it with only self-rising flour and yogurt. "Self-rising flour" includes baking powder and salt in generally the same proportions as listed in the ingredients below.
Course: Snack
Cuisine: Mediterranean
Keyword: breads, flatbread, yogurt


  • 1 cup all-purpose flour
  • teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup full-fat plain strained Greek yogurt strained Greek yogurt
  • water as needed


  • In a large bowl, combine flour, baking powder, and salt. Add yogurt and gently toss everything together with a spoon (or even your hands) until a ball comes together in the middle of the bowl. Add water 1 tablespoon at a time if the dough is too dry. The dough should be just sticky enough to stick but pull away from your hands, but not so sticky that it actually sticks and doesn't come off.
  • Transfer the dough and as much of the bits from the bowl to a floured work surface and knead until the dough comes together into a sticky, lumpy ball. Divide the dough into two roughly equal pieces. Cover the dough loosely with plastic wrap or an overturned bowl and let rest for 20-30 minutes.
  • Lightly flour a clean work surface. Take one dough ball and using whatever rolling pin, wine bottle, or tall glass (I used a pint glass here) gently roll the ball out into an 8-inch diameter round, or about as close to round as you can get it.
  • Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. (You can heat the skillet while you roll out your first ball of dough.) Carefully pick up the rolled out dough from your work surface with your hands and lay it down in a single layer in the skillet.
  • Cook the flatbread until bubbles form on the top and the underside has deep golden brown spots, about five minutes. Flip the flatbread over and cook until you see the same deep dark spots. At this point, you can use tongs as the flatbread will have become more sturdy. Remove flatbread to a plate, cover with a clean towel to keep warm. Wipe out the cast iron skillet with a damp paper towel.
  • Continue rolling and cooking the second flatbread in the same way.
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Yogurt Skillet Flatbreads will keep in the refrigerator tightly sealed for a couple of days. Re-heat both sides in a hot skillet for a few minutes.