Yogurt Flatbread
This easy yogurt flatbread recipe makes six soft, pillowy rounds without yeast! Serve them with dips, wrap them around grilled meats or veggies, or enjoy them on the side of your favorite soups and stews.
Servings: 6 pieces
Calories: 120kcal
Cost: $5
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt
- 1 1/2 cups all-purpose flour plus more for kneading
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 2 teaspoons extra virgin olive oil and more for the bowl
Instructions
- In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
- Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth. Add more flour if the dough is too sticky.
- Form the dough into a ball, lightly oil the mixing bowl, and let rest covered with plastic for about 10 to 15 minutes.
- Divide the dough into 6 pieces, roll each into a very thin 6-inch disc.
- Heat a dry cast iron skillet over medium high heat. Cook each disc for about 2 minutes on each side, until puffed or with air bubbles.
- Transfer the flatbreads to a basket lined with a towel to keep warm.
Notes
Best served warm or at room temperature with dips or as a side.