When you need a quick and easy side dish for dinner, this 3 ingredient yogurt flatbread recipe comes to the rescue. Made without yeast, yet so soft and pliable these are perfect as a sandwich wrap, or quick pizza base, or naan alternative.
Just a note on ingredients and substitutes if needed
While the full printable recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
2 cups / 250g self-raising flour: Contributes to the soft fluffy texture of these flatbreads.
If you do not have self-raising flour, then make your own. For each cup of flour, whisk together with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
1 cup / 250ml yogurt: When added to the flour to form a smooth dough, it creates a soft, chewy textured flatbread.
Types of yogurt which can be used
- Greek yogurt
- Plain unflavored yogurt
- Double cream plain yogurt ( my favorite 🙂 and which was used in this recipe)
- Buttermilk
If you do not have yogurt or any of the above alternatives then make your own by adding 1 Tablespoon/ 15 ml lemon juice or vinegar to 1 cup/ ml milk. Set aside for 5 minutes before using in the recipe.
How to make 3 ingredient yogurt flatbread
While the video and the full printable recipe is written below, this is the process with step-by-step pictures to guide you.
- Combine the self-raising flour, yogurt, and salt together
- Mix to form a soft dough. Cut or break the dough into equal pieces.
- Dust a little flour on your board or work surface and roll out the dough about ⅛ of an inch / 3mm thick
- Heat a non-stick pan on medium-low heat and cook for 30 to 40 seconds on each side.
- Keep the cooked flatbreads covered with a kitchen towel or foil. This will also keep the flatbreads softer.
Variations
These flatbreads taste great as is, but you can add ingredients or filling to your taste or just to fancy it up if you like 🙂 Here are a few ideas if you would like to give it a try:
- Stir chopped chives and dried red chili flakes into the flour
- Brush with garlic butter after cooking
- Use as a quick and easy alternative to a pizza base. Simply top with your favorite ingredients and pop it into the oven to melt the cheese.
- Use as a wrap filled with your favorite fillings. This is a delicious alternative to bread.
Frequently asked questions and tips.
Why are my cooked flatbreads so tough?
This is such a common question and problem regarding flatbreads, but it has 2 really simple solutions:
- Make sure to cook your flatbread on medium heat. Extreme temperatures are the cause of tough textured flatbreads. If the heat is turned on too high, they will burn, Too low heat will cause them to become hard and rubbery when cooled.
- To keep the cooked flatbreads soft and pliable, it's very important to place them covered under a lid or wrapped in a kitchen cloth. This traps the steam inside the flatbread keeping it soft.
How do I store the cooked flatbreads?
- These cooked flatbreads can be stored at room temperature in a sealed container for up to 3 days. Refrigerated they keep fresh for up to 7 days.
Can I freeze the cooked flatbreads?
- Leftover cooked flatbreads can be stored for up to 6 months in the freezer. Place a sheet of wax wrap or parchment paper between each cooked flatbread. This will help to prevent the flatbreads from sticking together. The separated flatbread can now be placed into an airtight bag or container and stored in the freezer.
How do I reheat or defrost cooked flatbreads?
- Flatbread can be thawed at room temperature or either heated on a non-stick pan or microwave.
Enjoy ♥
More Related Recipes:
3 Ingredient Spicy Garlic Flatbread
Easy Homemade Flour Tortilla Recipe
Toasted Sesame and Garlic filled Naan
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3 ingredient Yogurt Flatbread
- 2 cups self-raising flour See note 1
- 1 cup yogurt See note 2
- ½ teaspoon salt
- Combine the self-raising flour, yogurt, and salt together
- Mix to form a soft dough. Cut or break the dough into equal pieces.
- Dust a little flour on your board or work surface and roll out the dough about ⅛ of an inch / 3mm thick
- Heat a non-stick pan on medium-low heat and cook for 30 to 40 seconds on each side.
- Keep the cooked flatbreads covered with a kitchen towel or foil. This will also keep the flatbreads softer.
Video
- If you do not have self-raising flour, then make your own. For each cup of flour, whisk together with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
- If you do not have yogurt, make your own by adding 1 Tablespoon/ 15 ml lemon juice or vinegar to 1 cup/ ml milk. Set aside for 5 minutes before using in the recipe. You could also use any one of the following: Greek yogurt, Plain unflavored yogurt, Double cream plain yogurt ( my favorite 🙂 and which was used in this recipe) or Buttermilk
Laura says
I completely love how simple this recipe is - and definitely will be giving it a try! thanks so much!
Jody Jacob says
I want to try the 3 ingredient yogurt flatbread. The amount of calories for 1 flatbread is 1005 call ? This has got to be a typo or that's the entire recipe. Would you clarify this for me. By the way I love your recipes.
The Gardening Foodie says
Hi Jody.
Thank you for picking up that error for me. That was definitely a typo. The recipe has been corrected and updated with the correct nutritional value.
I am so happy to hear that you enjoy my recipes and hope that you get to make this flatbread soon 🙂