Easy No-Yeast Yogurt Flatbread, a delicious homemade recipe with only 4 ingredients. No proving, back-breaking kneading, and you have freshly-made flatbread on your table in less than 30 minutes.
As much as we love to hate carbs, we can’t live without them, can we? Bread has been a sample food for thousands of years, and rightly so. It’s the very basic food that goes with everything. And I absolutely love bread, in any possible shape. Flatbread is particular popular in the Middle East, although people all over the world enjoy it as much.
I remember my grandmother making flatbread when I was a child, and, although her recipe was super basic, it was so delicious, I could not have enough if it. This yogurt flatbread is super simple, and very easy to make. There is nothing better than the aroma of fresh bread that fills the whole kitchen.
And if you can’t get to the shops to get bread, why not make it yourself? It’s a lot easier to make than you’d think, and can be prepared just before your meal. And here’s how to make it!
How to make yogurt flatbread without yeast
Right, so all we need is:
- plain, all purpose-flour (bread flour can be used too)
- yogurt (I used Greek Yogurt, but plain yogurt or sour cream can be used too)
- bicarbonate of soda
- salt
And oil to cook, I used vegetable, but any kind will do. Now, if you have a good non-stick pan you can make it without oil, that should not be a problem.
The bicarbonate of soda makes the bread soft, and light, so I do recommend using it. Throw all the ingredients in a bowl (without the oil), mix lightly, then use your hands to gently bring it together into a dough.
Please note! At this stage the dough is pretty sticky, but not to worry, it’s absolutely fine. Cover the bowl with kitchen foil, and set aside for 20 minutes.
After this, transfer the dough to the working surface, dust it generously with four, and divide it into 6 balls. Use a rolling pin to flatten each ball, then add a splash of oil the a pan, and cook on a medium heat for about 2 minutes on each side. As you can see from the pictures the bread is cooked to perfection, and it’s insanely yummy.
What to serve with flatbread
Serve it with your favourite dip, or with your main meal. It’s particularly delicious with a good curry, like Butter Chicken, Chicken Tikka Masala, or Chicken Korma. Or, why not, with a yummilicious Coconut Shrimp Curry. Or anything else you fancy really.
If you are after more bread recipes, how about some nice dinner rolls? Or perhaps another no-yeast bread, the amazing Irish Soda Bread.
If you’ve tried this EASY NO-YEAST YOGURT FLATBREAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Easy No-Yeast Yogurt Flatbread, a delicious homemade bread recipe that is ready in about 30 minutes. Soft, cooked to perfection, this flatbread is way better than the store-bought one. These flat breads can be enjoyed on their own, or dipped in your favourite Indian food, or as an appetizer with hummus and other dips. It stays fresh for long, and can be prepared just before your meal.
- 2 cups plain flour (all purpose flour)
- 2 cups Greek yogurt ( or plain yogurt or sour cream)
- 1/2 tsp bicarbonate of soda
- 2/3 tsp salt
- oil to fry
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In a large bowl, add the flour, yogurt, salt and bicarbonate of soda.
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Use your hands to gently form a dough, which is sticky at this point, then cover the dough with a foil, and leave to rest for 20 minutes.
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Divide the dough into 6 balls, and dust each ball generously with flour.
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Use a rolling pin to flatten each ball up.
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Heat up a non-stick frying pan, add about a half a teaspoon of oil, then cook the flatbreads on each side for about 2 minutes, or until cooked.
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Serve hot or cold.
I’m Romanian, too, Daniela, but born in the United States. My Grandparents were born in Romania. When I saw this, I thought I was looking at my Grandmother’s placinta. She would grate Brick cheese, and fill the placintas with this, or mashed potatoes, or sauerkraut, or loboda washed and chopped in tiny pieces. The mashed potatoes and sauerkraut and loboda, were cooked separately on top of the stove with a little onion. My cousins and I always said the loboda looked like weeds. She would also add fresh dill from her garden, chopped, to some of the cheese placintas, the others she left plain. Can something be added, in the middle to this flat bread, before sautéing it in the pan? My Grandmother, Emma, was a fantastic cook and baker. I only wish I had her recipes and her expertise. Thank you.
Thank you for your lovely message, I am glad to hear you know about these placinte. Indeed, it’s a Romanian recipe, and although I like them plain as well, they are usually stuffed either with cow’s cheese, spring onions and chopped dill, or mashed potatoes with spinach, or other greens. My parents live in the countryside in Romania, so they usually have lots of fresh greens and veggies in the garden. Loboda grows everywhere in summer time, it’s amazing how you can cook fantastic food with little money and effort.
In you want to stuff them, add the filling in the middle of the dough ball, seal, then flatten it up again with the rolling pin and cook the same way the pain ones are cooked.
I hope you like them, they are brilliant, especially warm.
I made this recipe, while at the end the taste of bread was acceptable, the dough was very difficult to manage, extremely sticky and had too used way too much flour to manage it. I was expecting to need a generous amount of flour to dust the surface and dough but it needed way too much and still was too sticky. Would be great if that is stated more clearly in the recipe.
The dough is quite sticky, as explained in the post. Did you leave it to rest for 20 minutes? That does help a lot, not only to get the flatbread soft, but also not as sticky. After the 20 minutes, dust each ball of dough with flour, you shouldn’t need so much. I hope it helps!
I did not use this recipe, but it was the same as the one I used. i cup of flour and 1 cup of yogurt. I had to add about 2 more cups of flour.
If you leave the dough to rest for 20 minutes, there will be no need for that much extra flour.
I made this dough, rested it 20 min and it came out great. Yes, it needed some flour, but nowhere near 2 cups. What i changed was actually cooking these on a pizza stone in the oven, at 475F. They pillowed up spectacularly, this alone was worth making them. But they were tasty too. Btw, i too am romanian but these are not like bunica made them.
I am glad they turned out alright for you! Indeed, our grandmas’ recipes were a lot simpler, but so delicious. Mine was making them just with flour and water and was cooking them on an old-fashioned stove – the best food ever!
There is only myself at home, so if I have leftover should I freeze them to keep from drying out or is the fridge ok?
You can try and freeze them, that should be ok.
I came across a recipe for these which uses 1 C of Greek yogurt, 1 3/4 C self rising flour and a half teaspoon of salt [optional] but no resting. I notice you suggest Greek yogurt, regular yogurt or sour cream. But regular yogurt has much more water in it than Greek yogurt. Depending on the humidity of where the dough is resting, I’m guess it will “dry” to varying degrees. Specifically what type of yogurt do you use? Is it a thick one like Greek yogurt, or a slow pourable one, like many standard commercial yogurts? I’m glad to hear that they can be baked at 475 F.
I used Greek yogurt for this recipe. Sour cream will have a similar texture, so you don’t need to add any more flour. If the regular yogurt you have is too watery, you might need to add extra, but not that much to make a huge difference. Don’t forget that the flatbreads are rolled out and dusted with plenty of flour, so even if the dough is still slightly sticky, the extra flour you dust them in will sort it out.