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Cooked yoghurt flatbreads on a dark background

Easy Yoghurt Flatbread Recipe (No Yeast)

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5 from 6 votes
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These no-yeast yoghurt flatbread are deliciously fluffy and super easy to make. You can use plain all-purpose flour as I do, or simply omit the baking powder if you prefer self-raising flour. Spelt or whole wheat flour also works.
The recipe makes 4 small flatbreads (or 2 larger ones).
Recipe byAdri
Servings: 4 small flatbread
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Total Time: 35 minutes

Equipment

Ingredients
 

  • cups plain flour
  • teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 teaspoon nigella seeds (optional)
  • ½ cup thick Greek yoghurt, or natural full-fat yoghurt

Instructions

Make the flatbread dough

  • Reserve two tablespoons of flour and place the rest of the flour in a large bowl. Add the baking powder, salt and nigella seeds, and stir to distribute. 
  • Add the yoghurt. Roughly mix it with a fork and then get in with your hands to form a shaggy ball. If the dough is too sticky, add more flour – one tablespoon at a time.
  • Tip the dough onto a lightly floured work surface and gently knead for a minute. The dough won’t be elastic like bread dough, but it should form a ball of slightly sticky dough. You can also do this in a food processor with a dough blade.

Rest the dough for 15 minutes

  • Place the dough back in the mixing bowl and cover it with a damp kitchen towel. Leave to rest for 15 minutes.
  • Heat a dry frying pan or skillet over medium-high heat. It should be large enough to fit one flatbread at a time. 

Roll the dough into thin flatbread

  • Divide the dough into 4 equal pieces for small flatbreads – or 2 for larger flatbreads – and shape each into a dough ball. Keep the dough balls covered under the damp kitchen towel.
  • Dust your rolling pin lightly with flour and roll the first dough ball out until thin, roughly 3 mm (⅛ inch). It doesn’t need to be perfectly round. 

Cook the flatbread

  • Once the dry pan is nice and hot, cook one flatbread at a time for 1 – 2 minutes per side.
  • Move the cooked flatbread to a plate and repeat with the remaining dough balls, stacking the flatbreads as you go.

Notes

  • Depending on your yoghurt or flour, you may need to adjust the wet-to-dry ingredient ratio. If the dough sticks to your hands when kneading, add some of the extra flour. You want a smooth dough ball that does not stick to your hands or the work surface too much (slightly sticky is fine), but it should not be dry and crumbly.
  • If you don’t mind the extra washing up, you can use a stand mixer with a dough hook or a food processor with a dough blade to mix the dough.
  • Cover any leftover flatbreads in foil or plastic wrap and store them at room temperature for a day or freeze them in a freezer bag for up to 3 months. 
  • This recipe makes 4 small flatbread or 2 large ones. You can easily double the recipe and make whatever size of flatbreads you prefer – as long as your pan is larger than the flatbread.

Nutrition Information

Serving: 1 small flatbread Calories: 187 kcal Carbohydrates: 37 g Protein: 7 g Fat: 1 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.1 g Trans Fat: 0.003 g Cholesterol: 1 mg Sodium: 460 mg Potassium: 86 mg Fiber: 1 g Sugar: 1 g Vitamin A: 1 IU Calcium: 123 mg Iron: 2 mg