Give this homemade yogurt flatbread recipe a try, made with just three simple ingredients and ready in just 30 minutes. It’s light and soft like naan bread – the perfect side for curries.
My quick easy Homemade Greek Yogurt Flatbread recipe
I also make my Quick Yogurt Flatbread using just 2 pantry staples: Greek yogurt and self-raising flour. However, I love to add a bit of oil to help with kneading the dough, similar to the method used for chapati dough. The recipe is simply straightforward. Knead the dough, Roll out and Cook the soft flatbreads.
At times, many of my guests mistake this yogurt flatbread for naan bread because they’re super soft and brilliant when served with curries like Vegan Chana Masala, Paneer curry, or Dishoom’s black dal.
This flatbread freezes exceptionally well, so I always make extra to enjoy on busy days later.
Did I tell you, this Yogurt Flatbread can be made vegan? Simply swap for a vegan Greek-style plain yogurt.
Ingredients you will need
Self-Raising Flour: I use this to keep things easy since it already has baking powder in it. If you don’t have self-raising flour, you can use all-purpose flour along with baking powder.
Plain Greek Yogurt (at room temperature) or full-fat whole milk plain yogurt: Good quality yogurt makes the flatbreads taste better.
Oil: Just a bit helps with kneading the dough, similar to what I do with chapati dough.
Salt (optional): Add a little to taste, around 1/2 a teaspoon should do. Adjust based on your preference.
How to make Easy Yogurt Flatbreads in 3 easy steps?
Step 1 – KNEAD TO A SOFT DOUGH
To make Soft Homemade Flatbread dough, I’ve added an equal weight of flour and yogurt in a large mixing bowl. Knead them into a soft, pliable dough. Then, I add some oil and knead again for another minute. Alternatively to speed up the process, I like to add the flour and yogurt to the large mixing bowl of my stand mixer and let the stand mixer to the job. Simple and Effortless!
Step 2 – RESTING
Although you can start making your flatbread right away, I prefer to let the dough rest for 10–15 minutes for a softer bread texture. Cover the dough with a towel and set it aside.
Step 3 – MAKE YOGURT FLATBREADS
Divide the dough into equal portions and, using a rolling pin, roll each portion into a 6-7 inch disk. If the dough is sticky, dust the dough balls lightly with flour and then roll them out.
Alternatively use a tortilla press for convenience instead of rolling the flatbread.
Heat a non-stick frying pan or cast iron skillet over medium heat. When the pan is hot enough, place the rolled flatbread on it. When you see bubbles appearing, flip the flatbread and cook for another 40-50 seconds. You’ll notice golden-brown spots. Transfer the flatbread to a casserole dish lined with tissue paper and keep it covered.
While the first flatbread is cooking, I roll out the second one. Repeat the process for the remaining dough until all the flatbreads are made.
Serving Suggestions
- This homemade yogurt flatbread pairs well with my South Indian Egg Curry, Palak Paneer, Butter Paneer Curry, Vegan Chickpea Tikka Masala, Baingan Bharta, Vegetarian Rogan Josh, or Tarka Dal.
- It’s fantastic as a side with Lentils Dal Soup, Curried Butternut squash soup, Roasted Zucchini Soup, or Air Fryer Roasted Carrot Soup.
- I love using this flatbread as a pizza base. Simply spread your favorite sauce, such as tomato or pesto sauce, add cheese and veggies if desired, and air fry until done. Want to know how I make it step by step – here’s my recipe for flatbread pizza.
- Slice the flatbread into triangles or strips and serve with hummus or yogurt garlic dip as a snack.
Variations
There are many ways to flavor the yogurt flatbread. One option is to brush it with garlic melted butter and sprinkle fresh coriander leaves. Alternatively, you can experiment with different herbs like oregano or parsley.
For a cheesy twist, try adding shredded cheese to the dough or sprinkle it on top before cooking.
Storing Leftover Flatbreads
- In the fridge: Store the flatbreads in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the pan before serving.
- In the freezer: Place the yogurt flatbreads in freezer-safe bags and store them in the freezer. They freeze well for up to 3 months.
- Thawing: Thaw the flatbread in the microwave and then heat it in the pan before serving. If you find the flatbread dry, sprinkle a little water while cooking.
Tips to make the Best Flat bread recipe with yoghurt
- Use the right proportion of liquid to flour.
- By using Greek yogurt, flatbread tends to have more tenderness, flavor and moisture. They also aid int the lighter texture of the flatbread.
- Allow the dough to rest for at least 10-15 minutes. Though not mandatory, this step results in softer yogurt flatbread.
- Adding a little oil also helps in achieving softer flatbreads.
FREQUENTLY ASKED QUESTIONS
How to make Self Raising Flour at home?
You can easily make self raising flour at home with Plain flour and Baking Powder. For every 100g of Plain Flour, add 1 tsp of Baking Powder and mix well. I have detailed all the information in my self raising flour recipe.
Why do you add yogurt to bread dough?
Yogurt is added to bread dough to enhance moisture, tenderness, and flavor. Its acidity activates leavening agents like baking soda or baking powder, contributing to a lighter texture in the final baked product
How to store the flatbread?
Very rarely I have any leftovers. However if any, I prefer wrapping them in foil and storing them in the fridge for up to 2 days. To reheat, sprinkle some water on the flatbreads and warm them in the microwave before serving. Alternatively reheat on the pan.
If you love this yogurt flatbread, you’ll also enjoy:
Greek Yoghurt Flatbreads recipe below
Yogurt Flatbread (3 Ingredients)
Print
Pin
Rate
Servings: 8
Calories: 144kcal
This Yogurt flatbreads recipe is simply quick and easy with only 3 ingredients & 30 minutes! Serve with curries, dips or as a pizza base.
Ingredients
- 250 g Self-raising flour self rising flour
- 250 g Greek Yogurt
- 1 Tbsp Olive Oil
- 1/2 Tsp Salt Optional
Instructions
-
In a large mixing bowl, combine 250 grams of flour, yogurt, and 1/2 a teaspoon of salt.
-
Knead them together into a soft non-sticky dough. Add oil and knead again for a minute.
-
Allow the dough to rest for 10 – 15 minutes.
-
Divide the dough into 8 equal dough portions.
-
Pick one dough ball at a time and roll into a 6-7 inch disk.
-
Heat a non-stick frying pan over high heat. When the pan is hot enough, place the rolled flatbread on the pan. When you see the bubble appearing, flip the flatbread and cook for a further 40-50 seconds.
-
Transfer the flatbread to a casserole dish lined with tissue paper and keep it covered.
-
When the first flatbread is getting cooked, I prefer to make the second one in the meanwhile. Repeat the process for the remaining dough until all the flatbreads are cooked.
Notes
If you use regular yogurt instead of Greek yogurt, you may need more flour to make the bread dough. So adjust accordingly.
Do not skip adding the oil.
Kneading the Dough well is the key to Softer Flatbreads.
Nutrition
Calories: 144kcal | Carbohydrates: 23.5g | Protein: 6g | Fat: 2.7g | Saturated Fat: 0.7g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 44mg | Fiber: 0.6g | Sugar: 1.3g | Calcium: 31mg
This post was first published on Dec 6th 2020. Updated with step by step pics.