Whip up a simple 2 Ingredient Flatbread, without yeast, using just Greek yogurt and self-rising flour. This quick and easy recipe creates soft and delicious flatbread that are perfect for sandwiches, wraps, or a pizza base!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Ever since I created my recipe for Greek yogurt bagels I have been thinking about pivoting to a 2 Ingredient Flatbread recipe that is just as easy, and I’ve finally done it. With just two ingredients—Greek yogurt and self-rising flour—you can make soft, delicious flatbreads without any yeast, kneading, or special equipment. In less than 30 minutes, you can have fresh, homemade flatbread ready to eat.
The flatbreads are softer than my homemade naan, or even store-bought naan, and come together in no time. Mix the dough, let it rest for a few minutes, and you’ll be ready to roll and cook your flatbread with no waiting for the dough to rise.
Jump to:
Ingredients
This is where I'm supposed to say something about all the ingredients in the picture. Look. There they are. All two of them.
- Greek yogurt - You need the thick texture of Greek yogurt to make this dough work the way it is intended. I prefer full fat Greek yogurt, but nonfat will work as well. In a pinch, you can substitute with an equal amount of sour cream.
- Self-rising flour - If you don't have self-raising flour, you can make your own. For the 2 cups of self rising flour needed for this recipe, you can substitute 2 cups of all-purpose flour and add 1 tablespoon of baking powder and 1 teaspoon of kosher salt. Whisk well and continue with the recipe as written.
See recipe card below for exact quantities and full recipe.
Instructions
My instructions have you mixing and kneading your 2-ingredient flatbread dough by hand, but you absolutely can make your dough in a stand mixer - which is even more convenient if you want to make a large batch of flatbread. Just use the dough hook and knead for a couple of minutes, or until the dough comes together. Below find the old school directions:
Making the dough
Step 1: In a large bowl combine self rising flour with Greek yogurt.
Step 2: Mix until you have a shaggy, clumpy dough. If the dough seems too dry, add more yogurt, 1 tablespoon at a time, up to ¼ cup, until it comes together.
Step 3: Dump the dough onto a lightly floured counter and gather together into a rough ball.
Step 4: Knead for 2 to 3 minutes, or until you have a smooth dough, dusting the counter with more flour if the dough sticks. When done, the dough should be smooth and not sticky.
Step 5: Shape into a ball and cover with plastic wrap or a clean kitchen towel. Let rest for 15 minutes.
Step 6: Divide into 6 equal pieces (about 90 grams each). Shape each piece into a ball.
Rolling and cooking
- Preheat your skillet (I prefer my cast iron pan) over medium-high heat and spread a little olive oil on the pan with a paper towel before cooking.
Step 1: While keeping other balls covered, use a rolling pin to roll one dough ball out to an oval or circle about 6 to 8 inches across.
Step 2: Carefully lay your piece of dough into the hot pan and cook for 2 to 3 minutes.
Step 3: You will know it's time to flip when bubbles appear on the surface and the other side is speckled golden brown.
Step 4: Flip and cook for another 2 to 3 minutes on the other side, or until you see golden brown and charred splotches on the bottom. Repeat with remaining dough balls.
To keep warm: Place cooked flatbreads into a pancake warmer or tortilla warmer, or onto a plate with a large bowl turned over on top. I like to place a piece of paper towel covered by a bit of parchment paper in the bottom to absorb condensation while allowing the flatbreads to stay moist.
Expert tip
For those low-energy days when you still want to make some soft flatbread, you can make your yogurt flatbread dough in a food processor. The dough may be a bit stickier than when doing it by hand, so be sure to have plenty of flour to sprinkle on your surface, for your hands, and on top of the dough when you are kneading it and rolling it out.
Step 1: Place your self-rising flour and Greek yogurt into the bowl of your food processor. Press the pulse button 6 to 8 times.
Step 2: Stop when most of the dough gathers together on one side of the bowl. Carefully remove the dough and place it on your heavily floured counter and proceeded with the recipe from there.
Flatbreads all day long
- Breakfast: Fill with home fries, crispy bacon, and scrambled eggs, breakfast burrito style or use them to make my breakfast pizza.
- Lunch: Layer with your favorite meats and cheeses, a little fresh lettuce, and some herb ranch dressing and you have a great sub substitute.
- Dinner: Use in place of pita or homemade naan to wrap around shredded or grilled meats, like my Greek chicken skewers.
- Late night taco time: Roll your dough into 8 or 10 pieces and make smaller flatbread to load up with your favorite taco fillings, like my chorizo and potato.
Recipe FAQs
I like to store my leftover flatbread in a zip top bag with a paper towel to absorb excess moisture. They will keep at room temperature for up to three days.
You don't have to, but if you would like to, heat a skillet up to medium high heat and just warm it on each side for about 30 seconds. You can also microwave them on high for about 10 to 12 seconds.
Absolutely! You can put any seasonings that you want into the dough, but I like to brush the tops of my flatbread with melted butter (add some grated garlic or garlic powder) and then give them a sprinkle of sea salt and fresh herbs.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
2 Ingredient Flatbread (made with Greek Yogurt)
Equipment
Ingredients
- 2 cups (240) self rising flour
- 1 ¼ cups (300 g) Greek yogurt
Instructions
Making flatbread dough
- In a large bowl combine self rising flour with Greek yogurt.
- Mix until you have a shaggy, clumpy dough. If the dough seems too dry, add more yogurt, 1 tablespoon at a time, up to ¼ cup, until it comes together.
- Dump the dough onto a lightly floured counter and gather together into a rough ball.
- Knead the dough for 2 to 3 minutes, or until you have a soft dough with a smooth surface, dusting the counter with more flour if the dough sticks. When done, the dough should be smooth and not sticky.
- Shape into a ball and cover with plastic wrap. Let rest for 15 minutes.
- Divide into 6 equal pieces (about 90 grams each). Shape each piece into a ball.
Rolling and cooking your flatbread
- Preheat your skillet (I prefer my 12 inch cast iron pan) over medium-high heat.
- While keeping other balls covered, roll one out to an oval or circle about 6 to 8 inches across.
- Carefully lay your piece of dough into the hot skillet and cook for 2 to 3 minutes.
- You will know it's time to flip when bubbles appear on the surface and the other side is speckled golden brown.
- Flip and cook for another 2 to 3 minutes on the other side, or until you see golden brown and charred splotches on the bottom. Repeat with remaining dough balls.
- Place cooked flatbreads into a pancake warmer or tortilla warmer, or onto a plate with a large bowl turned over on top. I like to place a piece of paper towel covered by a bit of parchment paper in the bottom to absorb condensation while allowing the flatbreads to stay moist.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
B Martinez says
How many carbs in each flat bread, I may have missed that or it wasn't provided.
Cynthia Christensen says
You just need to click on the "show nutritional information" at the bottom of the recipe card. These flatbread have 18 grams of carbohydrates each.