No yeast. No special equipment. You don't even need an oven. This Two-Ingredient Yogurt Flatbread is the perfect "bread" recipe for someone who doesn't bake bread.
These yogurt flatbreads are great cut or torn into wedges to eat with dips, as a stand-in for traditional south Asian naan, or used whole and topped with any number of spreads and toppings.
You can also use the uncooked flatbread dough as an easy substitute for pizza dough and make a "skillet pizza," with the understanding that the crust is definitely different in taste and texture from a regular yeast-raised pizza dough.
Ingredients You Need for Yogurt Flatbread
Here is what you need to make Yogurt Flatbread:
- self-rising flour
The recipe is called "Two-Ingredient," because you can technically make this with 2 ingredients: self-rising flour and yogurt. Water and salt are not usually considered an "ingredient" in many recipes because they just are.
The truth is, however, that you probably don't have self-rising flour, but you do have regular all-purpose flour and baking powder, which are the components of self-rising flour. I have included this note in the recipe.
Notes and Ingredients Resources for Yogurt Flatbread
- SELF-RISING FLOUR. Self rising flour is just regular flour with the addition of salt and baking powder already mixed in. This brand is one of the most reliable for flours.
- ALL-PURPOSE FLOUR. I use Bob's Red Mill organic all-purpose white flour. These flatbreads are pretty forgiving with respect to bread so go ahead use whole wheat flour, cake flour, whatever you have. I doubt you have cake flour if you're not a baker and are making these flatbreads though.
- YOGURT. Depending on the brand, the "type" of yogurt (regular, Greek, icelandic) and the fat percentage, your dough may be stickier or drier. Always err on the side of sticky, which is harder to roll out, but will result in a less tough flatbread.
- KOSHER SALT. I use Diamond Crystal brand kosher salt, which is in the burgundy red box.
- OLIVE OIL. The olive oil here is more for consistency and texture, not for flavor, so use an everyday olive oil like California Olive Ranch.
Tools and Equipment You Need for Yogurt Flatbread
- SIEVE. I have a set of three different sizes, and use the large one to sift the flour, baking powder, and salt together, even though you don't need to sift for this recipe. It is habit.
- CAST IRON SKILLET. I have had an enamel-covered 10-inch cast iron skillet by Staub for years and I have never used anything else because I love it.
Ideas How to use Yogurt Flatbread
- Mezze Platter. Serve Yogurt Flatbreads alongside an Epic Mezze Platter to tear and dip into hummus, tzatziki, and other dips.
- Hummus. Perfect for scooping up all kind of hummus for a simple snack
- Naan. Brush cooked Skillet Flatbread with melted butter and sprinkle with very finely minced garlic and chopped parsley for a garlic naan effect to go with Indian and South Asian dishes
- Pizza. Spread cooked Skillet flatbread with tomato sauce, shredded cheese, and vegetable toppings, then throw under the broiler until cheese melts and bubbles for a flatbread pizza
- Smoked Salmon Flatbread. Spread cooked Skillet Flatbread with creme fraiche or yogurt since you already have it from making the flatbread, layer with smoked salmon, avocado, and sliced cucumber. Go full Spago if you can and dollop caviar or salmon roe over the smoked salmon!
Yogurt Flatbread Recipe
- 1 cup all-purpose flour
- 1½ 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.