2 Ingredient Flatbread (made with Greek Yogurt)

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!

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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.

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. I'm not even gonna label them for you. You're gonna have to figure out which is which. Good luck 👍

• 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 or follow the steps in my cottage cheese bagel recipe if that's what you have on hand or want to add even more protein.
• 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.

Variation: Garlic Butter Flatbread

This flatbread is delicious all on its own, but wow oh wow is it incredible when slathered in a homemade garlic butter. Problem is, I don't always have fresh garlic and/or fresh parsley on hand, so here's how to do it with dried herbs (or fresh if you have it):

• ½ cup (1 stick) unsalted butter, melted
• 1½ teaspoons dried minced garlic (can also use 2 to 3 cloves fresh minced garlic)
• 1 teaspoon dried parsley (or 1 tablespoon fresh)
• ¼ to ½ teaspoon salt, to taste (optional, if using unsalted butter)
• Optional: a pinch of black pepper or other dried herbs like oregano or basil 

Melt the butter in a small saucepan and then add the dried or fresh herbs and stir. Allow to sit for at least 10 minutes for the dried herbs to hydrate and for the butter to be infused with all the delicious flavors. Brush liberally on both side sides of your flatbread and enjoy!

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

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