This Greek yogurt bread is easy to make without yeast or eggs and slices like everyday bread. No kneading or shaping. Ready in just over an hour from mixing to slicing.

Greek yogurt bread with no yeast, sliced to show soft interior and golden crust

Step by step photos: Greek Yogurt Bread

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Flour mixture in a bowl and Greek yogurt mixture stirred until smooth and creamy for no-yeast bread.

Flour mixture: In a large bowl, whisk together all purpose (plain) flour, baking powder, and salt until evenly mixed.
Greek yogurt mixture: In a separate bowl or measuring jug, stir the Greek yogurt, milk, and oil until smooth, thick, and creamy

Greek yogurt mixture added to flour mixture and thick dough spooned into a lined loaf pan.

Combine: Add the Greek yogurt mixture to the flour mixture. Stir just until no dry flour remains and a thick, sticky dough forms.
Spoon the dough into the lined loaf pan. The dough will be thick, sticky, and scoopable, not runny and not pourable.

Freshly baked Greek yogurt bread in a loaf pan with butter brushed on top for a soft crust.

Use the back of a damp spoon or spatula to spread the dough and level the top. The dough is thick and sticky, and dampening the spoon or spatula stops it from sticking, making it easier to smooth the surface.

Bake at 350°F (175°C) for 40–45 minutes, until a skewer inserted in the centre comes out clean. Leave in the pan for 10 minutes, brush the top with melted butter, then remove and cool for 30-40 minutes before slicing.

Slices of no yeast Greek yogurt bread on a cutting board

Which Greek yogurt works best

This bread works best with thick Greek yogurt, which helps it bake up soft and easy to slice.

Full-fat Greek yogurt gives the best overall result and a softer texture.
Low-fat Greek yogurt also works and still slices well, though the bread will be slightly less rich.
Fat-free (Non fat) Greek yogurt can be used, but the bread may feel drier once cooled.

If you don't have Greek yogurt

If using regular plain yogurt, line a strainer with cheesecloth, set it over a bowl, and let the yogurt drain for 30–60 minutes until thick. Cheesecloth is a thin cotton cloth made for straining food and is sold in most grocery stores.
Use the thickened yogurt in the recipe as written.
Avoid lining with paper towel or kitchen cloths, as they can tear or leave fibres in the yogurt.

Why wait before slicing

The bread continues to set as it cools. If the bread is sliced too soon, the inside stays dense and sticky because steam has not fully escaped yet.
Allowing time to cool helps the loaf firm up so slices hold their shape.
For best results, wait at least 30 minutes before slicing.

For a softer crust

Brush the warm loaf lightly with melted butter.
This helps keep the top soft as the bread cools.

Storage

Room temperature: Store at room temperature for up to 2 days in an airtight container.
Refrigerate: For longer storage, refrigerate, in an airtight container. Toast slices before serving to bring back a softer texture.

Soft sliced Greek yogurt bread without yeast or eggs

Watch the recipe video

Recipe

Greek Yogurt Bread (No Yeast, No Eggs)

PREP TIME 10

COOK TIME 45

Cooling 30

TOTAL TIME 1 25

10 slices

A simple, everyday loaf made with Greek yogurt.

Watch how to make the recipe

Ingredients

3 cups (360 g) all purpose flour (plain flour)
1 level Tablespoon baking powder
1 teaspoon salt
1½ cups (375 g) full-fat (whole milk) Greek yogurt
⅓ cup (80 ml) milk
3 Tablespoons oil (sunflower, canola, or light olive oil)

Instructions

Preheat the oven: About 5–8 minutes before the batter is ready, preheat the oven to 350°F (175°C). For fan ovens, use 320°F (160°C fan).
Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper(baking paper)
Flour mixture: In a large bowl, whisk together the flour, baking powder, and salt until evenly mixed.
Greek yogurt mixture: In a separate bowl or measuring jug, stir the Greek yogurt, milk, and oil until smooth, thick, and creamy.
Combine: Add the Greek yogurt mixture to the flour mixture. Stir just until no dry flour remains and a thick, sticky dough forms. The dough will be thick and scoopable, not pourable.
Transfer to the pan: Spoon the dough into the prepared loaf pan.
Use the back of a damp spoon or spatula to spread the dough and level the top.
Bake: Bake for 40–45 minutes, until a skewer inserted into the centre comes out clean.
Check at 30 minutes by inserting a toothpick into the centre of the loaf.
If the toothpick comes out with wet batter and the top is already well browned, loosely cover the loaf with foil and continue baking until the toothpick comes out clean.
Cool: Once baked, remove the loaf from the oven and leave it in the pan for 10 minutes.
While still in the pan, brush the top with melted butter. This helps keep the top soft as the bread cools.
Remove from the pan, cover loosely while warm, and let cool for 30–40 minutes before slicing.

Storage

Room temperature: Store at room temperature for up to 2 days in an airtight container.
Refrigerate: For longer storage, refrigerate, in an airtight container. Toast slices before serving to bring back a softer texture.

Nutrition

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Comments

5 from 1 vote

Greek Yogurt Bread (No Yeast, No Eggs)

Step by step photos: Greek Yogurt Bread

Which Greek yogurt works best

If you don't have Greek yogurt

Why wait before slicing

For a softer crust

Storage

Watch the recipe video

Recipe