My quick easy Homemade Greek Yogurt Flatbread recipe
I also make my Quick Yogurt Flatbread using just 2 pantry staples: Greek yogurt and self-raising flour. However, I love to add a bit of oil to help with kneading the dough, similar to the method used for chapati dough. The recipe is simply straightforward. Knead the dough, Roll out and Cook the soft flatbreads. At times, many of my guests mistake this yogurt flatbread for naan bread because they’re super soft and brilliant when served with curries like Vegan Chana Masala, Paneer curry, or Dishoom’s black dal. This flatbread freezes exceptionally well, so I always make extra to enjoy on busy days later. Did I tell you, this Yogurt Flatbread can be made vegan? Simply swap for a vegan Greek-style plain yogurt.
Greek Yoghurt Flatbreads recipe below
This post was first published on Dec 6th 2020. Updated with step by step pics. Plain Greek Yogurt (at room temperature) or full-fat whole milk plain yogurt: Good quality yogurt makes the flatbreads taste better. Oil: Just a bit helps with kneading the dough, similar to what I do with chapati dough. Salt (optional): Add a little to taste, around ½ a teaspoon should do. Adjust based on your preference.
Step 2 - RESTING
Although you can start making your flatbread right away, I prefer to let the dough rest for 10–15 minutes for a softer bread texture. Cover the dough with a towel and set it aside.
Step 3 - MAKE YOGURT FLATBREADS
Divide the dough into equal portions and, using a rolling pin, roll each portion into a 6-7 inch disk. If the dough is sticky, dust the dough balls lightly with flour and then roll them out. Alternatively use a tortilla press for convenience instead of rolling the flatbread. Heat a non-stick frying pan or cast iron skillet over medium heat. When the pan is hot enough, place the rolled flatbread on it. When you see bubbles appearing, flip the flatbread and cook for another 40-50 seconds. You’ll notice golden-brown spots. Transfer the flatbread to a casserole dish lined with tissue paper and keep it covered. While the first flatbread is cooking, I roll out the second one. Repeat the process for the remaining dough until all the flatbreads are made. For a cheesy twist, try adding shredded cheese to the dough or sprinkle it on top before cooking.
Storing Leftover Flatbreads
In the fridge: Store the flatbreads in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the pan before serving. In the freezer: Place the yogurt flatbreads in freezer-safe bags and store them in the freezer. They freeze well for up to 3 months. Thawing: Thaw the flatbread in the microwave and then heat it in the pan before serving. If you find the flatbread dry, sprinkle a little water while cooking.
Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
