2 Ingredient Flatbread (made with Greek Yogurt)

Folded stack of two ingredient flatbread on a piece of parchment paper.

5 from 8 votes

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 anything you like!

Prep Time20

Cook Time15

Total Time35

Course: Bread

Cuisine: American, Indian South Asian, Mediterranean

Servings: flatbreads

Calories: 176kcal

Author: Cynthia Christensen

Equipment

Cast iron pan

Ingredients

2 cups self rising flour
1 ¼ cups Greek yogurt

US Customary - Metric

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.

Notes

Using a food processor: You can make your 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.

Storage: Store 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.

Reheating instructions: If you would like to reheat your flatbread, warm 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.

Nutrition