Easy Yogurt Flatbread Recipes

2-INGREDIENT FLATBREAD

Steps:

• In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
• Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
• Divide into 8 even pieces.
• With a rolling pin, roll pieces into a flat oval.
• If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
• If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
• Remove from pan and serve warm.

QUICK AND EASY YOGHURT FLATBREADS

Steps:

• 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.
• 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 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.

AN EASY AND DELICIOUS FLATBREAD RECIPE WITH ONLY 3 INGREDIENTS

Steps:

• In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
• Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.
• Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
• Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
• Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
• Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
• Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
• Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.

4-INGREDIENT BAKED FLATBREAD (PLUS TOPPING IDEAS)

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
• In a large bowl, using a wooden spoon, combine together the yogurt, flour, and baking powder until uniform and a dough ball forms.
• Flour your hands and knead until the dough is smooth (I knead right in the bowl). The dough will go from having ragged texture to a smoother, softer texture. Place the dough onto the center of the baking sheet.
• Using your hands, evenly flatten the dough until the dough is ¼ inch thick (8x12 inch flatbread). Brush olive oil over the top of the flatbread.
• Bake for 20-25 minutes until the flatbread is golden-brown and cooked through.
• If adding toppings: Decrease the oven to 325 degrees F. Top the baked flatbread with desired toppings *(see first note) and bake for 8-12 minutes until the ingredients are softened and heated through.

BUDDY'S SUPER-QUICK FLATBREADS

Steps:

• Pour the flour into a bowl, make a well in the middle, then add the yoghurt. Use your clean hands to mix it together, until you have a dough.
• Wash and dry your hands, then dust your work surface and hands with flour. Split the dough into 2 equal pieces. Stretch the dough with your hands or roll it out with a rolling pin to about ½cm thick.
• Put a large non-stick frying pan on a medium-high heat - make sure you've got an adult around.
• Once the pan is hot, carefully add the dough to the dry pan and cook for 2 or 3 minutes, or until golden and puffed up. Use tongs to turn the flatbreads over, and cook for the same time on the other side.
• Remove the flatbreads from the pan and spread a little knob of butter on top, moving it about with the back of a spoon until it's melted. You can have your flatbreads simply with honey or jam, you can top them with eggs, or serve them with a curry. You can do anything with them!

EASY YOGURT FLATBREAD RECIPE

Steps:

• In a large bowl combine the flour with the herbs, baking powder, salt and baking soda. Stir to combine.
• Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in. The mixture will appear shaggy.
• Dust a cutting board with a little extra flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary. Divide dough into 8 pieces and roll into balls.
• Divide dough into 8 pieces and roll into balls.
• Using a rolling pin or your fingers, roll out each ball until the dough is about 1/4 inch thick.
• Heat a griddle or cast iron pan over medium high heat and brush with the oil. When the pan is hot (but the oil is not smoking) add the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 - 4 minutes until golden brown. Serve warm with a little butter or brushed with a little olive oil.

YOGURT FLATBREAD

Steps:

• In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.
• Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.
• Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
• Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface.
• Heat a cast iron skillet on medium high heat. Add olive oil or butter and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
• Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.

EASY FLATBREADS

Steps:

• Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• Dust a clean work surface with flour, then tip out the dough.
• Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long - just enough time to bring everything together).
• Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
• Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
• Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
• Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
• Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
• Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
• Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

SOFT AND FLUFFY FLATBREAD (NO YEAST)

Steps:

• In a large bowl, whisk the flour, baking powder, and salt together until well blended.
• Make a well in the middle of the flour mixture, and then add olive oil, maple syrup, and most of the water (saving a few tablespoons to add later as necessary).
• Switch to a rubber spatula or spoon and stir the wet ingredients into the flour mixture. If the dough seems dry, add the remaining water. When the dough comes together, transfer to a floured work surface and knead 5 to 10 times until smooth. Cover with a clean dish cloth and leave for 10 minutes.
• Divide the dough into six equal pieces. Dust each piece in flour and roll into a disc that's between 1/8-inch and 1/4-inch thick. (Rolling thinner will make thinner bread that's less soft in the middle. Rolling thicker will make thicker, fluffier bread.)
• Add one to two tablespoons of oil to a skillet placed over medium heat. When the oil looks shimmery, add a flatbread (or more if they fit), and cook until golden brown on one side, flip and cook until golden brown on the second side, 1 to 2 minutes on each side.
• Transfer cooked flatbread to a plate, cover with a clean dish towel to keep warm, and then continue with the remaining flatbreads. If the skillet looks dry, add a little more oil before continuing.

YOGURT FLATBREAD

Steps:

• Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
• Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
• Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
• To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
• Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
• When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
• To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.

EASY YOGHURT FLATBREADS (VARYING SIZES)

Steps:

• Sieve flour into a mixing bowl.
• Add natural yoghurt and spoon of oil and mix together until a dough is formed.
• Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
• If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
• If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!

EASY YOGURT FLATBREADS RECIPE

Steps:

• In a large mixing bowl, combine flour, yogurt, and 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.

EASY YOGURT FLATBREAD

Steps:

• In a large bowl, whisk together the flour, salt, and baking powder.
• Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
• On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
• Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
• Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
• Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
• Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
• Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

EASY FLATBREAD RECIPE

Steps:

• Mix the flour, yogurt, baking powder and salt and knead lightly until a dough forms. Cover with a tea towel and let it rest for 30 minutes.
• Divide into 6-8 portions. Roll out thinly on a generously floured surface. Preheat a frying pan until smoking hot. Dip a bunched up sheet of paper towel into vegetable oil and rub the frying pan with it. Cook each flatbread on high until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 20-30 seconds longer.

EASY HOMEMADE FLATBREAD RECIPE

Steps:

• In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy. Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
• Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.
• Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
• Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal. Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
• Preheat a frying pan over medium-low heat. Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle. Lightly brush the top of the rolled out dough with olive oil.
• When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles. While frying, brush the opposite side of the flatbread with olive oil. Flip the flatbread and cook for 1 more minute, or until golden on the bottom. Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough. Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working. Serve warm or cold.

EASY TWO INGREDIENT YOGURT FLATBREADS

Steps:

• Put the flour in a mixing bowl, add the yogurt and mix together to combine.
• Use your hands to knead briefly until you have a pliable, soft, non sticky dough.
• Mist the bowl with a little oil, add the dough, coat in the oil and cover the bowl. Leave to rest for up to 30 minutes at room temperature.
• Divide the dough into 8 sections, each roughly the size of a large egg.
• Lightly dust your worktop with flour and roll the dough using a rolling pin to make 8 flatbreads, approximately 16cm/6inches in diameter.
• Keep the rolled out flatbreads covered with plastic wrap so they don't dry out (do not stack them as they might stick).
• Heat a non-stick frying pan or skillet over a high heat and add a teaspoon of rapeseed oil.
• Lower the heat slightly and pan fry the flatbread for about a minute, until it starts to colour and puff up.
• Flip the flatbread over and cook for another 30 seconds or until the surface is covered in brown spots. Repeat until you have cooked them all.
• Serve immediately or cool and quickly pan fry to reheat.

EASY YOGURT FLATBREADS

Steps:

• Put the flour, salt, sugar and yeast in a large bowl and mix well. Heat the milk in a saucepan until lukewarm. Reserving 1 tbsp of the yogurt, add the rest to the milk and mix thoroughly. Melt the butter and add to the milk and yogurt, mixing well.
• Pour slowly over the flour and mix together, then knead for 10 mins until you have a springy dough. Leave to rise in a warm place for about 1 hr until doubled in size.
• Divide the dough into 10 even- sized balls. Heat the grill to medium and put a large baking tray under it to heat for about 10 mins. Flatten the balls of dough, roll into rough teardrop shapes and spread with the reserved yogurt. Place on the hot baking tray and grill under a moderate heat for 2-3 mins each side until golden. Watch constantly, as they can burn very quickly.

YOGURT FLATBREAD

Steps:

• Mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to combine. The dough will be shaggy and sticky.
• Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball.
• Use a knife or pastry cutter to divide the dough into 8 equal pieces. I cut it in quarters first and then cut each quarter in half to ensure all the pieces are equal in size.
• Roll each piece into a ball on a floured surface and press down with your hands to form it into a 5" disk.
• Heat a griddle or frying pan with enough oil to coat it and prevent sticking. Lower heat to medium or medium-low and cook the flatbread for about 1 1/2 minutes on each side or until it begins to turn a nice golden brown.