• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Baking + Sweet, Bread, Recipes, Special Diets, Vegetarian · July 21, 2022

Yogurt Flatbreads

Jump to Recipe Print Recipe
Finished Yogurt Flatbreads

These Yogurt Flatbreads are a hybrid of all the amazing flatbreads to come before them. They take inspiration from pita, paranthas, fry bread and pizza dough, then combine multiple techniques into one easy, yogurt-based quick bread recipe.

The joy of these yogurt flatbreads is they are ready in half an hour, but you still get all the fun of mixing, rolling, kneading and griddling them yourself. They are fool-proof because the yogurt adds automatic tenderness, and all that’s left to do is pan-fry them to a perfect, bubbly, golden crisp. They are fluffy, chewy, tear-apart goodness, and I can’t get enough. Pair these flatbreads (or any bread, for that matter!) with a hot meal or fresh salad for the perfect weeknight dinner.

Finished Yogurt Flatbreads

Table of contents

  • Ingredients to make these flatbreads
  • How to bring this yogurt flatbread recipe together
  • Looking for recipes to pair with these flatbreads?
Dry ingredients in bowl

Ingredients to make these flatbreads

  • 280 grams flour, plus more as needed for kneading and rolling out (2 cups)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon Diamond Crystal kosher salt, 3/4 tsp if using Morton’s
  • 320 grams plain whole milk or low-fat yogurt (1 1/3 cup)
  • 1/4 cup oil for griddling
Yogurt added to dry ingredients

How to bring this yogurt flatbread recipe together

This recipe is so easy that you’ll never want to buy flatbreads from the grocery store ever again! These are so tender and fresh and store-bought flatbreads don’t hold a candle. Whip them up on a Sunday afternoon, and you’ll have fresh flatbreads on hand for any meal of the busy week! Here’s how to make them:

  • In a large bowl, whisk together the flour, baking powder and salt. Add in the yogurt and mix with a spatula until you form a rough, but fully combined, dough. The dough will be somewhat sticky, this is ok! The more dense and easy to handle the dough is, the tougher and more dry the flatbreads will be. So think of a difficult dough as a good sign that you’ll get a light and fluffy flatbread!
  • Move the dough onto a lightly floured surface. Knead it for 2-3 minutes, adding flour as needed to make sure it doesn’t stick to the counter. The dough should form into a smooth ball.
  • Cut this ball into 8 equal-sized pieces. Let these rest for 20 minutes on the counter. You can loosely cover them if you’d like, but they don’t need it.
  • Use a rolling pin to roll the pieces out into thin flatbreads, around 1/4 cm thick. Add flour to the rolling surface as needed.
  • Bring a cast iron skillet or large pan to medium-high heat. Add a drizzle of the oil.
  • Cooking one flatbread at a time, lay them out flat in the pan. Flip when you begin to see large bubbles form, or when the side of the flatbread has turned golden brown, around 2 minutes per side. Set the flatbreads on paper towels or a cooling rack to drain.
  • Add oil to the skillet as needed, one drizzle at a time, and continue to cook the flatbreads until they are all golden.
  • Serve warm!
Finished Yogurt Flatbreads

Looking for recipes to pair with these flatbreads?

Try these out, and call it dinner!

Anchovy Beans
Anchovy Beans, or better known as anchovy sizzle beans, are the no-cook comfort food recipe that I need you to have. They work in every season, summer, winter, fall, you name it – and are just the epitome of easy, comforting and delicious. And don't let the anchovies scare you! We mitigate the saltiness with a few other ingredients, and they end up adding just a luscious depth of flavor that people will say they "just can't put their finger on."
Check out this recipe
Grilled Swordfish with Basil Pistachio Relish and Tomato Salad
This is the kind of salad I made when I'm not in the mood to make an involved salad. It's easy, unique, and has just the amount of textures and flavors to be something I want to eat again and again. Add in rich and simple grilled swordfish and dinner is fully served.
Check out this recipe
Scallops on Roasted Tomato Chickpeas
This is one of my favorite dinner recipes. These scallops are easy and classy af, not to mention, the entire dish is great for you. It's bursting with fresh charred tomato flavor, and perfectly balanced with the smokey sweetness of the scallops. Add some chickpeas or extra carbs and protein and dinner is done.
Check out this recipe

And that’s it for these Yogurt Flatbreads!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Yogurt Flatbreads

Very similar to paranthas, or pitas, or fry breads, these flatbreads are griddled on a hot skillet to turn into the chewy, carby, dreamy breads that end up on your plate. They are perfect for dipping, scooping, tearing and topping, and they could not be easier (or more fun!) to make.
Print Recipe Pin Recipe
Prep Time:20 minutes mins
Cook Time:15 minutes mins
Total Time:35 minutes mins
Course: baking, Bread, Side Dish
Cuisine: Fusion
Keyword: flatbread, flour, yogurt
Servings: 8 flatbreads

Ingredients

  • 280 grams flour plus more as needed for kneading and rolling out (2 cups)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon Diamond Crystal kosher salt 3/4 teaspoon if using Morton's
  • 320 grams plain whole milk or low fat yogurt 1 1/3 cup
  • 1/4 cup oil for griddling

Instructions

  • In a large bowl, whisk together the flour, baking powder and salt. Add in the yogurt and mix with a spatula until you form a rough, but fully combined, dough. The dough will be somewhat sticky, this is ok! The more dense and easy to handle the dough is, the tougher and more dry the flatbreads will be. So think of a difficult dough as a good sign that you'll get a light and fluffy flatbread!
  • Move the dough onto a lightly floured surface. Knead it for 2-3 minutes, adding flour as needed to make sure it doesn't stick to the counter. The dough should form into a smooth ball.
  • Cut this ball into 8 equal-sized pieces. Let these rest for 20 minutes on the counter. You can loosely cover them if you'd like, but they don't need it.
  • Use a rolling pin to roll the pieces out into thin flatbreads, around 1/4 cm thick. Add flour to the rolling surface as needed.
  • Bring a cast iron skillet or large pan to medium-high heat. Add a drizzle of the oil.
  • Cooking one flatbread at a time, lay them out flat in the pan. Flip when you begin to see large bubbles form, or when the side of the flatbread has turned golden brown, around 2 minutes per side. Set the flatbreads on paper towels or a cooling rack to drain.
  • Add oil to the skillet as needed, one drizzle at a time, and continue to cook the flatbreads until they are all golden.
  • Serve warm!

Posted In: Baking + Sweet, Bread, Recipes, Special Diets, Vegetarian

You’ll Also Love

Citrus Salmon
Miso Black Pepper Oysters Rockefeller
Walnut Meat

Reader Interactions

Comments

  1. Rebecca says

    July 31, 2022 at 2:54 pm

    Would a vegan yogurt work with this?

    • Justine says

      August 1, 2022 at 10:28 am

      Coconut yogurt is the best alternative, but it does yield varying results based on the brand!

Next Post >

Squash Blossom Tart

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Avocado Chickpea Salad with Tzatziki-Style Dressing

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

Latest on Instagram

Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
justine_gardens How we built it, what we’re gr justine_gardens 

How we built it, what we’re growing, exactly what to say at Home Depot to get your lumber (lol), + the infamous garden clogs will all be in the blog and newsletter tomorrow! 

#citygarden #raisedgardenbeds
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue