No-Yeast Yogurt Flatbread, a delicious homemade bread with only 4 ingredients. No proving nor back-breaking kneading, and you have freshly-made flatbread on your table in 40 minutes. It's a quick and easy recipe that can be whipped up before your meal, and it's a guarateed success every single time.
As much as we love to hate carbs, we can't live without them, can we? Bread has been a staple 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 particularly popular in the Middle East, although people all over the world enjoy it as much.
This yogurt flatbread is super simple, and very easy to make. There is nothing better than the aroma of freshly-baked 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!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- plain flour -all purpose flour, well sifted
- Greek yogurt - it's creamy and perfect for this recipe
- bicarbonate of soda - it's the levening agent in this recipe instead of yeast
- salt - I used regular table salt, but you can use anything else you have around
- oil - to fry
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Easy swaps
If you don't have Greek yogurt, you can replace it with regular yogurt, sour cream or buttermilk. Depending on what you choose, you might need to adjust the amount of flour slightly.
Step-by-step photos and instructions
- Sift the flour, add the salt and bicarb of soda, and mix them well
- Add the yogurt and knead briefly to bring it together into a sticky dough
- Leave the dough to rest for 20 minutes
- Divide the dough into 6 equal portions
- dust the working surface generously with flour
- use a rolling pin to roll each ball thinly
- preheat a large frying pan on a medium heat, add a drop of oil, and cook each flatbread for 1-2 minutes on each side
Expert tips
Leaving the dough to rest for 20 minutes is crucial in order to get the right texture for the dough. When the dough is still sticky, we might be tempted to add more flour, but that's not necessary.
Once the dough has rested, the dough will be absolutely fine to work with, and it won't need the extra flour, but you do need to dust the work surface generously with flour in order to avoid the ough sticking.
The bicarbonate of soda makes the bread soft, and light, so I do recommend using it. I have not tested this recipe with baking powder, so I cannot say if it works as well.
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 Chicken Masala, Butter Chicken, or Chicken Korma.
You can also use it to dip into Gambas Pil Pil, Baked Crab Dip or Spinach and Artichoke Dip to name a few.
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.
No-Yeast Yogurt Flatbread
Ingredients
- 280 g plain flour (all purpose flour, 2 ¼ cup)
- 1 cup Greek yogurt ( 250 ml)
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- oil to fry
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Instructions
- In a large bowl, sift the flour, add the salt and bicarbonate of soda.
- Mix them well, then add the yogurt.
- 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.
- Divide the dough into 6 balls, and dust each ball generously with flour.
- Use a rolling pin to flatten each ball up.
- Heat up a non-stick frying pan on a medium heat, add about a half a teaspoon of oil, then cook the flatbreads on each side for 1-2 minutes, or until cooked.
- Serve hot or cold.
Video
Notes
- Leaving the dough to rest for 20 minutes is crucial in order to get the right texture for the dough. When the dough is still sticky, we might be tempted to add more flour, but that's not necessary.
- Once the dough has rested, the dough will be absolutely fine to work with, and it won't need the extra flour.
T says
Attempted to make this, defiently needs 3 cups of flour.
DCee says
Definitely, going to make this.
Daniela Apostol says
I hope you like them!
Mary P. says
Easy and tasty !
Mary Ellen Harte says
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.
Daniela Apostol says
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.
Angela says
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?
Daniela Apostol says
You can try and freeze them, that should be ok.
Leah woo says
Can you use Semolina flour instead of ap flour
Daniela Apostol says
I never tried using semolina flour with this recipe, I am afraid I don't know if it works or not.
Emilia says
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.
Daniela Apostol says
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!
Mari says
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.
Daniela Apostol says
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!
dee boden says
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.
Daniela Apostol says
If you leave the dough to rest for 20 minutes, there will be no need for that much extra flour.
Pat Nau. My maiden name is Popa says
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.
Daniela Anderson says
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.