Yogurt Flatbread Without Yeast
Small stovetop flatbreads made with all-purpose flour, baking powder and plain Greek yogurt. No yeast or long rise is needed; roll them thin and cook in batches.
Equipment
- 1 Mixing bowl, kitchen scale, rolling pin and heavy skillet
Ingredients
- 250 g all-purpose flour plus a little for dusting
- 250 g plain Greek yogurt unsweetened
- 1 1/2 teaspoons baking powder not baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon olive oil for the dough
- 1–2 teaspoons water only if dough is dry
Instructions
- Whisk flour, baking powder and salt in a bowl. Add yogurt and olive oil. Stir into a rough dough, then use clean hands to bring it together. If dry crumbs remain, add water 1 teaspoon at a time; if very sticky, dust with a little flour.
- Knead gently for 1–2 minutes until cohesive, not perfectly smooth. Cover and rest for 10 minutes. Divide into 6 similar pieces on a lightly floured surface.
- Roll each piece into a circle about 15 cm/6 inches wide and about 3 mm thick. Heat a heavy skillet over medium heat. Cook one flatbread for about 2–3 minutes until brown spots appear underneath, then flip and cook the other side for about 1–2 minutes.
- Check the center is cooked rather than wet or gummy, adjusting heat downward if the outside browns too fast. Transfer to a clean towel and cover loosely to keep soft. Repeat with the remaining dough, brushing excess loose flour from the pan between batches if necessary.
Notes
Contains wheat and milk. Do not eat raw dough. Cook in batches; total includes rest. Original editorial guidance, not represented as kitchen-tested. AI-generated illustrations are not photographs of recipe testing.