Quick and Easy Yoghurt Flatbreads {No Yeast}

WRITER BYCassie

POSTEDAugust 13, 2019

These super quick and easy yoghurt flatbreads are made with just three ingredients. No yeast required! Light and fluffy flatbreads are great for serving with dips, curries, soups, and stews. Top them with an optional garlic butter or serve as is.

This recipe is one of those happy accidents that became a staple in my kitchen. I first stumbled across it when I was trying to whip up a side to pair with a last-minute curry. I didn't have time for anything complicated, so I threw together some plain yogurt and flour. The result? An easy, delicious flatbread that my family devours every week.

Now, this quick and easy yoghurt flatbread is my go-to, especially when I need something to round out a meal in 15 minutes. They're the perfect side for soups, stews, and curries, or served hot with dips.

The base is the famous two-ingredient dough—Greek yoghurt and self-raising flour. The only change? You'll be rolling them out using olive oil instead of flour. This makes a big difference in texture and taste.

Once rolled, they go straight into a hot pan. No resting. No rising. Just soft, golden flatbreads in minutes. If I'm making them for guests, I add a quick garlic butter to brush over the top. Totally optional, but delicious!

A BIT OF FLATBREAD BACKGROUND

Flatbreads date back thousands of years and are found in cuisines all over the world—from Indian roti to Middle Eastern pita to Mexican tortillas. According to UNESCO, the tradition of making and sharing flatbreads is an integral part of the cultural heritage in countries such as Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Turkey.

These breads are not only culinary staples but also play a significant role in social and community bonding. This version is more like a simplified Greek-style flatbread, soft and bendable, made without yeast. The use of yoghurt gives the dough richness and a slight tang that works with both savory and sweet toppings.

For me, it's a little like taking the essence of those classic flatbreads and giving them a modern twist with an easy, no-fuss method. It's a recipe I turn to week after week because it's so versatile.

WHY YOU'LL LOVE THIS RECIPE

Takes 15 minutes from start to finish
No yeast, no rising time
Pairs with almost anything—soups, curries, dips
Freezer-friendly
Uses pantry staples
Beginner-friendly (even my kids help make them)

WHAT'S THE DIFFERENCE BETWEEN NAAN AND FLATBREAD?

Naan and flatbread look similar, and you could easily think they were both the same thing. But there is a difference between the two, and that difference lies in one important ingredient: yeast!

Traditionally, flatbread is made without yeast, which is also known as an unleavened bread. Naan bread, on the other hand, is made with yeast and is a leavened bread.

Both breads can be used similarly, and both taste delicious. If you're worried about using yeast or just looking for something super quick and easy, flatbreads are the best way to go

INGREDIENTS FOR EASY YOGURT FLATBREAD

This 3-ingredient yogurt flatbread recipe couldn't be easier to make with basic ingredients. Here's what you'll need (full measurements are on the recipe card below):

Plain Greek yogurt — Full-fat works best for texture and taste.
Self-raising flour — You can replace it with all-purpose/plain flour and baking powder. You'll need 2 teaspoons of baking powder for every cup of all-purpose/plain flour.
Olive oil — For rolling out the dough and cooking.

Optional garlic butter:

Butter
Fresh garlic (minced)

HOW TO MAKE FLATBREAD - STEP BY STEP

Place Greek yoghurt in a mixing bowl and give it a stir. Add in one cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it's able to hold its shape and does not stick to your hands or the surface.

Divide the dough into 6 even parts. Lightly grease a clean work surface with olive oil, then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Flip your dough to ensure both sides get covered in oil. Drizzle more oil on the surface as needed.

Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.

If you want to use the optional garlic butter, simply mix the butter and garlic, then brush over the flatbreads as soon as they come out of the frying pan.

💡 Cassie's Note: Don't fry the flatbreads with the garlic butter on—the garlic will burn.

TROUBLESHOOTING TIPS FOR THIS QUICK BREAD RECIPE

Flatbreads are pretty forgiving, but here are a few common issues that might pop up. Most can be fixed with simple adjustments.

Dough too sticky? Add extra flour one tablespoon at a time and knead until it firms up. It should be soft but not wet or gluey.
Dough too dry or crumbly? Add a teaspoon of yoghurt or water at a time until it comes together. Over-measuring flour or using a thicker yoghurt can dry things out.
Flatbreads not puffing up? The pan might not be hot enough. You want it medium to high heat so the dough gets an instant sizzle and gets the desired puffiness. If it's too cold, they'll just sit there and dry out. Also, try not to overwork the dough when rolling—it can make it dense.
Flatbreads not browning? This is also about heat. A hot pan helps create those golden, slightly charred spots. If the pan's not hot enough, the bread will cook but stay pale and dry.
Dough hard to roll out? Give it a short rest. If the dough keeps springing back or feels tight, let it sit for 5–10 minutes. That helps relax the gluten, making it easier to roll thin without tearing.

WHY DO I KEEP MAKING THIS RECIPE?

One of my favorite things about this recipe is how well it travels. A few summers ago, we went on a cabin trip with no restaurants nearby—just a little stove and spotty Wi-Fi. I packed flour and yogurt, hoping I could pull this flatbread together on the fly.

We made a batch after hiking all day. I used a cast iron pan, no measuring cups, just eyeballed it. It came out soft, warm, and slightly charred, and we tore it up and used it to scoop up spicy beans and grilled veggies. It felt rustic, simple, and kind of perfect.

I've since made it on camping trips, beach BBQs, and even once on a portable burner during a power outage. It always works. And every time, it reminds me why low-fuss, reliable recipes are gold.

HOW TO STORE 3-INGREDIENT YOGURT FLATBREAD?

Once flatbreads have completely cooled, place them in an airtight container or ziplock bag in the freezer for up to three months. These are handy to pull out when you're having curry or soup for dinner.

When you're ready to eat, just leave it on the counter for 10 minutes or so to bring it to room temperature, then zap it in the microwave to warm it up for 20 seconds.

HOW TO SERVE FRESH FLATBREADS?

There are so many ways to enjoy this delicious homemade yogurt flatbread:

Use it for dips - like this Greek Tzatziki.
Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup.
Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.

TIPS FOR MAKING THIS QUICK EASY RECIPE

Be sure to check out my two-ingredient dough guide for all the tips and tricks for getting the dough right!
You want to work quickly with this dough as it tends to get stickier the longer it stays at room temperature. Using olive oil to roll out the flatbreads works better than flour. When I use flour, the flatbreads tend to burn in the pan and leave a bitter aftertaste. Flour also leaves white marks on the flatbread, which don't look great.
Don't stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can, and you're good to go.
Garlic butter is completely optional. The flatbread tastes great with or without it.

NUTRITIONAL INFORMATION

These quick and easy yogurt flatbreads are not only simple to make but also pack in some nutritional benefits:

Calories: Approximately 150-180 calories per flatbread
Protein: Around 4-5 grams per serving
Carbohydrates: Roughly 25 grams per serving
Fat: 6-7 grams per flatbread

Fiber: Minimal, but you can increase the fiber content by using whole wheat self-raising flour or adding seeds like chia or flax.

FAQ

MORE TWO INGREDIENT DOUGH RECIPES

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below!

You can also follow me on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.

RECIPE

Quick and Easy Yoghurt Flatbreads

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

These super quick and easy yoghurt flatbreads are made with just three ingredients! These light and fluffy flatbreads are great for serving with dips, curries, soups and stews.

4.48 Stars (319 Reviews)

servings

6

Scale

Ingredients

1 cup Greek Yoghurt

1 1/2 cups Self-Raising Flour + more if needed

1 tbsp Olive Oil

New Group

Optional Garlic Butter

2 tbsps Unsalted Butter

2 cloves garlic

Instructions

Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it’s shape and is not sticking to your hands or the surface.

Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.

If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.

Notes

How to store flatbread?

Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you're having curry or soup for dinner.

Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds.

How to use flatbread?

There are so many ways to use this flatbread!

Use it for dips - like this Greek Tzatziki.
Soak up soups and stews - like this Beef & Vegetable Stew or this Cauliflower & Bacon Soup.
Serve it with curries - like this Sweet Potato, Chickpea and Spinach Curry.
Make it a wrap - fill it with your favourite wrap ingredients!

Tips for making flatbread

Be sure to check out my two ingredient dough guide for all the tips and tricks for getting the dough right!

You want to work quickly with this dough – it tends to get stickier the longer it’s at room temperature.
Using olive oil to roll out the flatbreads is much nicer than flour. I find that when I dust the flatbreads with flour instead the flour either burns and tastes awful. It also tends to leave flour marks which don't look nice.
Don't stress about getting a perfect circle shape when rolling the flatbreads out. I certainly never do. Just get them to resemble a saucer shape as much as you can and you're good to go.