3-Ingredient Greek Yogurt Flatbreads, No Yeast
These foolproof flatbreads require just self-raising flour, baking powder, and Greek yogurt—no yeast, no long fermentation. The yogurt creates a tender, slightly tangy crumb while baking powder gives them lift and a delicate puff when cooked on high heat. They're crispy outside, soft inside, and ready in under 30 minutes. Perfect for weeknight dinners, meal prep, or serving alongside curries, dips, and stews. What sets this version apart is its speed and simplicity: no special equipment or baker's skills needed. Even novices achieve restaurant-quality results. Brush with olive oil or garlic butter for extra flavor. Make them ahead, store at room temperature, and reheat on a griddle.
Ingredients
Instructions
- 1
Combine self-rising flour, baking powder, and Greek yoghurt in a mixing bowl and stir with a spoon until the mixture comes together.
- 2
Knead the dough in the bowl for 2 minutes until it forms a cohesive ball.
- 3
Dust the ball with flour on all sides, cover with a plate or tea towel, and let rest for at least 15 minutes.
- 4
Dust your work surface and rolling pin with flour. Divide the dough into 6 equal pieces.
- 5
Flatten each piece by hand, then roll out using the dusted rolling pin into a round approximately 4 ¾" across and ⅛" thick.
- 6
Heat a griddle pan or heavy-based skillet over high heat until it begins to smoke.
- 7
Cook each flatbread for approximately 1-2 minutes per side, flipping when the dough starts puffing up.
- 8
Brush cooked flatbreads with olive oil or garlic butter and transfer to a warm plate. Repeat with remaining dough.
Tips
Don't overknead. Two minutes is enough to bring the dough together. Overworking develops gluten and makes flatbreads tough rather than tender.
High heat is essential. The griddle must be smoking hot so the flatbread puffs and develops brown spots quickly, trapping steam inside.
Brush while still hot. Oil or garlic butter adheres best to warm flatbreads and distributes evenly for maximum flavor.
Good to Know
Room temperature in an airtight container for up to 2 days. Reheat on a griddle or skillet over medium heat for 30-45 seconds per side.
Prepare dough, rest, and divide into portions up to 4 hours ahead. Keep covered and refrigerated. Roll and cook just before serving for best puff and texture.
Serve warm alongside curries, stews, dips, grilled vegetables, or roasted meats. Also works as wraps for sandwiches or with hummus and fresh herbs.
Common Mistakes
Skip the rest period to avoid dense, tough flatbreads that won't puff.
Use low or medium heat to avoid undercooked centers with burnt exteriors; high heat cooks through quickly.
Roll too thin to avoid flatbreads that don't puff and become brittle rather than tender.
Substitutions
Dairy-Free Swaps
General Alternatives
combine to replicate self-raising blend
FAQ
Can I make these ahead and freeze them?
Yes. Cook flatbreads completely, cool, then wrap individually in plastic wrap and freeze for up to 3 months. Reheat on a griddle over medium heat for 1 minute per side, or wrap in foil and warm in a 180C oven for 5-7 minutes.
What if I don't have Greek yoghurt?
Regular plain yoghurt works fine at a 1:1 ratio. The result may be slightly less thick in crumb but will still puff and cook properly. Avoid flavored yoghurts. For best results, use full-fat rather than low-fat varieties.
How long do cooked flatbreads keep?
Store in an airtight container at room temperature for up to 2 days. They gradually firm as they cool but reheat beautifully. For longer storage, freeze cooked flatbreads for up to 3 months and refresh on a griddle.