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, and combine multiple techniques into one easy, yogurt-based quick bread recipe.
And 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 definitely can’t get enough.
Table of contents
Ingredients to make these flatbreads
- 2 cups flour 280 grams, plus more as needed for kneading and rolling out
- 1 tbsp baking powder
- 1 & 1/2 tsp Diamond Crystal kosher salt, 3/4 tsp if using Morton’s
- 1 & 1/3 cup plain whole milk or low fat yogurt, 320 grams
- 1/4 cup oil for griddling
How to bring this yogurt flatbread recipe together
- 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 on 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, a drizzle at a time, and continue to cook the flatbreads until they are all golden.
- Serve warm!
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 this yogurt flatbread recipe!
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 assemble.
Ingredients
- 2 cups flour 280 grams, plus more as needed for kneading and rolling out
- 1 tbsp baking powder
- 1 & 1/2 tsp Diamond Crystal kosher salt 3/4 tsp if using Morton’s
- 1 & 1/3 cup plain whole milk or low fat yogurt 320 grams
- 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 on 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, a drizzle at a time, and continue to cook the flatbreads until they are all golden.
- Serve warm!
Would a vegan yogurt work with this?
Coconut yogurt is the best alternative, but it does yield varying results based on the brand!