Making yogurt flatbread is easy and only requires two simple ingredients, all purpose flour, and yogurt! You can make them on a pan or on the grill, the result is tender flatbreads that you can serve with your favorite foods such as grilled chicken, dips, use for wraps, or in salads. This recipe is very versatile and can be used for a variety of dishes and flavored in different ways.
Why You’ll Love This Recipe
The Ingredients
Here’s what you’ll need to make these flatbreads: David Complete list of ingredients and amounts can be found in the recipe card below.
Flour. I use all purpose (plain) flour here, but if you have 00 then you can use that too. If you use bread flour, keep in mind that the texture will be chewier. And if you’re looking to try this whole wheat flour, I suggest using 50% whole wheat and 50% all purpose flour. Yogurt. Plain milk yogurt or Greek yogurt work fine here. You want yogurt that is rich, thick, and scoopable. Both low fat or full fat yogurt work well, and if your yogurt is too runny, just add more flour and you’re good to go. Olive Oil. Added for flavor! So if you prefer oil free flatbreads, you can totally skip the oil. Salt. This is the only seasoning that we’re using in the recipe.
How To Make Yogurt Flatbreads
using a dry skillet
Using an outdoor Grill
In the summer, we do most of our cooking on our outdoor grill including these flatbreads! Here’s how you grill them:
Recipe Tips
If The Dough is Too Sticky, dust with a little more flour. If it’s too dry, add a tablespoon of water and knead again. You Can Knead The Dough By Hand. If you don’t have a stand mixer, you can do this using a bowl with a wooden spoon, and knead the dough by hand (you don’t really need to “knead it” but mix it well until you get a smooth dough ball). I just find using the mixer less work! Let it Rest. Letting the dough rest covered allows the flour to hydrate, and will give you better results. Do Not Overcook. It’s easy to dry out these flatbreads, so do not walk away as you make them and remove them from the pan/grill as soon as they’re cooked through. Save it for the Next Day. You can definitely make these ahead, by storing the divided dough balls in a container in the fridge (and up to 24 hours). Before rolling out and cooking, let them come to room temperature by sitting on the counter for 15-20 minutes.
Storing Tips
Store dough balls covered in the fridge for up to 24 hours. If you have leftover flatbreads, you can store them in the fridge covered for up to 2 days, or freeze them for up to 1 month.
What To Serve With
These flatbreads are perfect for dipping, rolling, or topping. Serve with a Middle Eastern style dip such as Hummus, Labneh, Muhammara, or Baba Ganoush. Or use to make a delicious wrap. Try my Hummus Veggie Wrap, Chicken Caesar Wraps, or Grilled Chicken Wraps. You can also cut it up into pieces and fry the bread to use as croutons and top your Fattoush Salad, or use in Fattet Hummus. I hope that you give these easy 2-ingredient flatbreads a try and love them as much as I do! Serve them plain, or with a brush of minced herb and garlic for extra flavor. Your family will be asking you to make them over and over again! © Little Sunny Kitchen
