youryum

Two-ingredient yogurt flatbread
youryum.com/recipes/yogurt-flatbread · serves 6

Flour and yogurt, no yeast, no waiting

No yeast, no proving, no oven. Flour and yogurt in a bowl, and hot bread twenty minutes later.

  • Vegetarian
By Dana Whitmore · Recipe developer
Published 14 June 2026
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Flatbreads cooking in a pan
Photo: Ravi Dwivedi · CC BY-SA 4.0
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Prep
10 min
Cook
12 min
Total
22 min
Serves
6
Per serving
198kcal
Effort
Easy

Yogurt is acidic and self-raising flour contains bicarbonate of soda. Put the two together and the reaction starts immediately.

That is why this bread needs no yeast and no proving time, and it is also why you cannot make the dough an hour before you want to eat. The lift is already happening in the bowl while you decide what to do next. Roll it and cook it, and you will have hot bread twenty minutes after you thought of it.

Ingredients

Makes 6 servings

Equipment

  • Heavy frying pan or cast iron skillet

Method

  1. Mix

    Flour, yogurt and salt in a bowl. Bring it together with a spoon and then your hands.

    It will look far too dry for about thirty seconds and then come together all at once. Resist adding water in that thirty seconds. Almost everyone does it the first time, and the result is a sticky dough that needs another handful of flour, which throws the whole ratio out.

  2. Knead for two minutes only

    Two minutes on a floured surface, until it is smooth.

    This is not bread dough and you are not building gluten for structure. You are making it even. Kneading it for ten minutes gives you something tough that fights the rolling pin.

  3. Divide and roll thin

    Six pieces, each rolled to about 3 mm, which will feel thinner than seems sensible.

    They puff considerably in the pan and a flatbread rolled to 6 mm comes out closer to a scone.

  4. Dry pan, high heat

    No oil in the pan. Get it properly hot first, then cook one at a time: about ninety seconds until large bubbles rise and the underside is blistered dark in spots, then a minute on the other side.

    Cast iron holds heat best. A thin non-stick pan loses temperature the moment the dough goes in, and you get pale bread with no blisters.

  5. Stack under a towel

    Straight into a folded tea towel as each one comes off. The trapped steam keeps them soft and pliable.

    Left on a rack they stiffen within five minutes.

What's in it

Nutrition, buying and storage notes for the ingredients this recipe leans on.

Greek yogurt 10.2 g protein

Reading your yogurt

Thick strained yogurt at around 250 g gives a dough you can handle immediately. A thinner set yogurt carries more whey and will need an extra 30 to 50 g of flour to reach the same place.

If the dough sticks to your hands after two minutes of kneading, that is what happened. Add flour a tablespoon at a time.

Why they puff

Steam. The water in the dough turns to vapour faster than it can escape through the surface, which lifts the top layer away from the bottom one and leaves a pocket.

A pan that is not hot enough lets the steam escape gently instead, and nothing lifts. If your breads are flat and pale, turn the heat up rather than cooking them longer.

Nutrition

Per serving, for 6 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 198 kcal
Protein 8 g
Carbohydrate 36 g
Fibre 2 g
Fat 2 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use normal yogurt instead of Greek?
It will be too wet, because normal yogurt holds much more whey. Either strain it through a cloth for an hour, or hold back about 50 g and add flour to compensate.
Why is my dough sticky?
Thin yogurt, or flour measured by volume rather than weight. A cup of flour can vary by 20 per cent depending on how it was scooped, which is the usual culprit.
Can I bake them in the oven?
On a preheated tray at 240°C for five to six minutes. They puff more dramatically and stay softer, but you lose the dark blisters.
What do I serve them with?
Anything with sauce worth mopping. They are also the right vehicle for leftovers from a traybake.

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