Easy 3-ingredient yogurt flatbread combines flour, baking powder and greek yogurt to make the perfect chewy airy bite any day of the week!
My husband and I love making salad bowls. We take two big bowls and layer lettuce, assorted veggies and a protein with a dollop of either hummus or tzatziki. They are delicious, easy (my husband makes them sometimes!) and at the end you have a little puddle of dressing that is great to dunk bread into. The thing is, sometimes we have absolutely no bread in the house – and that’s how easy 3-ingredient yogurt flatbread (no, salt doesn’t count!) came into our lives. Because now, we can say ‘no bread? no problem!’ any day of the week.
Why I love This Recipe
Plain and simple, I love this easy 3-ingredient yogurt flatbread recipe for its ease, ‘save the day’ nature and its need for ingredients we always have in our pantry and fridge.
Over the past couple years I’ve started keeping plain greek yogurt in our fridge and I think you should too. It’s great blended into smoothies, overnight oats, parfaits, baking (like a very old recipe of mine, Blueberry-Lemon Yogurt Loaf) and of course, flatbreads. It’s also great mixed with peanut butter for dog cake icing, or a pupsicles (coming soon)!
Recipe Notes
Recipe works with gluten-free flour. I’ve made this recipe with a gluten-free all purpose flour with success! However, I know not all 1-to-1 gluten-free all purpose flours are created equal so I used Robin Hood gluten-free all purpose flour.
Mix dry ingredients first. Adding the flour, baking powder and salt (if using) to your bowl first makes sure that everything is nicely mixed and no areas have more baking powder or salt.
A scale is worth it. Trying to measure thick wet ingredients is always hard and I find there is always some leftover in the measuring cup. Having a scale will avoid this all together as you can measure the yogurt from the container into your mixing bowl.
Let it sit, or not. If you’re in a rush you don’t need to let the dough sit. Baking powder leavens in two ways. When it’s mixed with an acidic liquid and when it’s exposed to heat. While letting the dough sit for 20 to 30 minutes will help with getting airy puffiness it’s not strictly necessary.
Freezer friendly. Feel free to scale up the recipe and make a bigger batch for your freezer!
EASY 3-INGREDIENT YOGURT FLATBREAD
Easy 3-ingredient yogurt flatbread combines flour, baking powder and greek yogurt to make the perfect chewy airy bite any day of the week!
INGREDIENTS
- 1 cup all purpose flour (regular and gluten-free flours both work)
- 2 tsp. baking powder
- ½ tsp. salt
- ¾ cup plain greek yogurt (175g)
INSTRUCTIONS
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Mix flour, baking powder and salt in a bowl. Add yogurt and mix until a dough is formed.
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Turn dough out onto a floured surface and knead a couple of times to form a ball. over with a towel and let rest for 20 minutes (if needed, this step can be skipped).
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Once rested, heat a heavy bottom skillet over medium heat for about 5 minutes.
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Roll each section out into a 6 to 8-inch circle (depending on how thick you'd like them).
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Once heated, place one flatbread in the skillet at a time and cook until puffed and the side in contact with the pan had golden spots (about 1 to 2 minutes depending on how thick they are). Turn the flatbread over and cook for another 1 to 2 minutes.
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Once cooked, place on a plate covered with a tea towel to keep warm and moist. Continue cooking the other flatbreads.
Did you make this recipe?
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Tools I Used to make this recipe
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