Easy Yogurt Flatbread

Easily go from nothing to eight pieces of tangy yogurt flatbread in under 30 minutes, using just 5 ingredients you probably already have.
A plate with easy yogurt flatbread spread out on it.


Everyone in our family loves fresh bread. We don’t love it when I forget to start it several hours before the meal so the yeast has time to do its thing. Or when we decide only a short while before dinner that we’re having Middle Eastern food and wouldn’t it be nice if we had some flatbread to go with it…

This Easy Yogurt Flatbread recipe is designed to solve that problem.  No yeast–we use baking powder as a leavening agent. By using yogurt as the liquid, we also get its active enzymes helping to keep the bread soft and fluffy. This allows you to go from no bread to enough to serve 8 people in as few as 20 minutes. Even faster, if your griddle has room to cook more than one at a time!


This flatbread tastes amazing with any number of toppings and meals. Serve it alongside Tangy Red Lamb Kebabs, with Tahini Sauce or toum*, spread with butter and generously sprinkle with Za’atar

A plate with easy yogurt flatbread topped with falafel, tomatoes, cucumbers, parsley, and tahini sauce.

That said, this flatbread does not store well, and will become tough after a day or so. I recommend making no more than you plan to eat in a single meal. However, before you roll it out, you could store the dough in an airtight container in your refrigerator for up to a week.


Easy yogurt flatbread uses just four ingredients in the bread itself, plus the oil for frying. There’s a decent chance you have all of these sitting around in your kitchen already. Grab your flour, baking powder, salt, and yogurt and get started!

If you don’t have full-fat Greek yogurt, don’t despair! Regular yogurt will also work in a pinch. You just need to use a little less of it. Regular yogurt has a higher liquid content, so use about two tablespoons less of it (so, 7 fluid ounces or 7/8 cup. Alternatively–especially if you want a couple more pieces of flatbread–you could increase the flour to 265g (1 3/4 cup). Just keep close attention to the consistency of the dough if you need to make these substitutions.

Rolling out flatbread on a large white board.

*Toum is Lebanese garlic sauce, but really you’d recognize the look of it as mayonnaise. For this recipe, we’d love it if you would go and support Mama’s Lebanese Kitchen, one of our favorite sites. You’ll never find a recipe for Toum here unless that site goes down, but we will continue to credit them for perfect garlic goodness! You should head on over there, anyway…support the great cooks of Lebanon and learn a little of their culture while you’re at it. While we love cooking food as authentically as possible, there’s really nothing like the real thing and we don’t pretend we are.

FYI, easy yogurt flatbread is also featured in our cookbook. (Shameless plug) We wrote our cookbook to answer the question, “What on Earth do I do with these seasoning blends?” We start each chapter with a recipe for a seasoning blend, then give you at least ten recipes to use it up. Clever, right?

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A plate with several flatbreads spread out on it.

Easy Yogurt Flatbread

  • Author: Sweetness (Chris)
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 flatbreads 1x
  • Category: Bread
  • Method: Stovetop cooking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian


Easily go from nothing to eight pieces of tangy yogurt flatbread in under 30 minutes, using just 5 ingredients you probably already have.



210g all-purpose flour (1 1/2 cups), plus more for dusting

1 Tablespoon baking powder

3/4 teaspoon salt

1 cup full-fat Greek yogurt

Extra virgin olive oil for frying (about 2 tablespoons)


In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the yogurt and mix until completely combined. The dough should be smooth and a little bit tacky, but not sticky. Add more flour, a tablespoon at a time, if the dough is too sticky. If it’s too tough, add a bit more yogurt and continue mixing until it’s the right consistency. Note: You could try using a stand mixer with a dough hook attachment to knead it for this step, but it may not be very effective due to the small volume of ingredients.

Divide the dough into 8 equally-sized balls. Let them rest for about 5 minutes for the dough to relax.

Now’s a good time to start heating up your griddle or pan. Set to medium heat (350°F/175°C) and let it warm up while you roll out the bread.

On a well-floured board, roll each dough out into a thin circle, about 7 inches in diameter (18cm).

Brush your pan or griddle with oil, then place as many of the pieces of flatbread on the pan as can fit. While the first side is cooking, brush the uncooked side(s) with more oil.

After about 60-90 seconds, flip the flatbread to cook the other side. The olive oil should have formed a nice, golden brown pattern on the cooked side. Bubbles probably formed on the other side; use your spatula to push the flatbread down against the griddle to force the air out.

After another 60 seconds or so, remove from heat and place on a clean towel or cooling rack.

Repeat steps 6-8 until all the flatbread is cooked. Serve immediately.


You can use regular yogurt instead of Greek yogurt for this recipe, but because it has a higher liquid content, use about 2 tablespoons less yogurt.

Keywords: bread, flatbread, Middle Eastern, yogurt, easy, quick

*Disclosure: We’re only linking to products we would use. Any comments we make about them are our own opinions. This post may contain affiliate links. You don’t pay a higher price, but we may earn a small commission.

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