3 Ingredient Yogurt Flatbread
Dec 09, 2025
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These 3 Ingredient Yogurt Flatbreads are the quickest, easiest breads you’ll ever make. With just self-raising flour, Greek yoghurt and a pinch of salt, you can have soft, warm flatbreads ready in minutes (no yeast needed!) They’re beautiful on their own, but you can also take them to the next level by brushing them with garlic butter and stuffing them with cheese.
Why you’ll love these yogurt flatbreads!
If there is one recipe I think everyone should have up their sleeve, it’s my 3 Ingredient Yogurt Flatbread. Made with just self-raising flour, Greek yoghurt and a pinch of salt, this dough comes together in minutes and cooks into the softest, fluffiest flatbreads. They are super healthy and require no yeast or special equipment! All you need is your hands and a bowl.
They’re perfect as is but if you know me, you know I can’t resist slathering them in my homemade garlic butter or even stuffing them with melting cheese for something extra indulgent. Whether you keep them simple or give them the full garlic-girl treatment, these flatbreads will become your new go-to for weeknight dinners, snacks and entertaining. Use them as wraps for your next slow cooked lamb souvlaki!
Ingredients Needed for Yogurt Flatbread
The ingredient list for these yoghurt flatbreads could not be simpler. You only need three basic staples to bring the dough together, with the option to elevate them using garlic butter or cheese if you want something extra special.
- Self-raising flour – Do not use plain flour here. Self-raising flour is essential for getting that soft, fluffy texture. If you only have plain flour, you must add baking powder.
- Greek yoghurt – Thick, full-fat yoghurt works best to bring the dough together and keep the flatbreads tender. It’s also super healthy! Just make sure you use a non-flavoured Greek Yoghurt.
- Salt – Just a pinch to balance the flavours.
- Garlic butter (optional) – For brushing the warm flatbreads and adding extra flavour.
- Cheese (optional) – Any good melting cheese works if you want to stuff the flatbreads.
A full list of ingredients can be found in the recipe card below.
How To Make Yogurt Flatbreads
These yoghurt flatbreads could not be easier to make! Follow my simple steps below:
Step 1: In a large bowl combine the flour, yoghurt, 1 teaspoon of olive oil and a pinch of salt. Using your hands or a wooden spoon, mix the ingredients together until a shaggy dough forms.
Step 2: Transfer the dough to a clean, lightly floured working surface and the knead the dough for 2 – 3 minutes or until smooth and there was not wet parts. If the dough is too sticky, sprinkle with a little extra flour. Cover the dough and leave to rest for 10 minutes.
Step 3: Using a bench scraper or knife, divide the dough into 4 equal portions.
Step 4: In a small mixing bowl, add the eggs, cream, red cheddar, onion mixture and season with salt and pepper. Whisk through until everything is well combined.
Step 5: Sprinkle a large amount of cheese onto the dough and then tuck the cheese in by folding the edges of the dough over until you have a little pocket. If you are not using cheese, still fold the edges over until you have a pocket.
Step 6: Heat a frypan over a medium – high heat and drizzle 1 tablespoon of olive oil into it. Bring the olive oil to heat. Add one flatbread to the pan and fry for 2 – 3 minutes on each side or until crispy and golden. The bread will also puff up indicating that it’s ready!
Tips & Trciks
- Use self-raising flour, not plain flour. This is what gives the flatbreads their lift and softness. If you only have plain flour, add 2 teaspoons of baking powder per cup of flour.
- Thick yoghurt works best. A full-fat Greek yoghurt makes the dough easier to handle and gives the softest result. If your yoghurt is runny, start with less and add more as needed.
- Don’t overwork the dough. Mix until it just comes together. Over-kneading can make the flatbreads tough.
- Dust lightly with flour. Too much flour when rolling will make them dry; too little and they’ll stick. Slowly incorporate more flour if your dough is too sticky!
- Cook on a hot pan with olive oil. A cast iron or heavy pan drizzled with olive oil gives the best colour and those little charred spots.
- Cover them straight off the pan. Stack the cooked flatbreads and cover with a clean tea towel to keep them soft and warm.
- Add garlic butter or cheese for extras. Brush with garlic butter once they come off the heat or stuff them with cheese before cooking for a more indulgent version
FAQ’s
Yes, but you will need to add baking powder. For every 1 cup of plain flour, add 2 teaspoons of baking powder to mimic self-raising flour.
Thick, full-fat Greek yoghurt works best. It creates a soft dough that’s easy to handle and gives the flatbreads the perfect fluffy texture.
This usually happens if your yoghurt is runny. Add a touch more flour, one tablespoon at a time, until the dough is soft but not sticky.
Yes, you can prepare the dough a few hours in advance and keep it covered in the fridge. Bring it back to room temperature before cooking.
What to Eat with Yogurt Flatbread
These yoghurt flatbreads are incredibly versatile and pair beautifully with so many dishes. Serve them alongside hearty mains, use them to scoop up dips, or turn them into wraps.
How To Store
Store any leftover flatbreads in an airtight container or wrapped tightly in foil for up to 3 days. To freeze, place them between layers of baking paper and store in a freezer-safe bag for up to 2 months. Reheat in a hot pan or warm oven until soft and pliable again. You can also freeze the dough and simply de-frost before you fry them in the pan.
More Breads to Love!
If you make this 3 Ingredient Yogurt Flatbread, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
3 Ingredient Yogurt Flatbread
Ingredients
Garlic butter
- 1 garlic bulb
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tbsp parsley, finely chopped
- 1 tsp fine sea salt
Cheesy flatbreads
- 3/4 cup Plain Greek Yogurt
- 1 cup self-raising flour
- 1 tsp olive oil, + extra for frying
- 1 cup cheddar cheese, grated (optional)
- salt
Instructions
Garlic Butter
- Preheat oven: Preheat the oven to 200°C / 400°F
- Bake: Slice the top off the garlic so the cloves are exposed. Place the garlic into a small baking dish with a lid or onto a sheet of alfoil. Drizzle with olive oil and sprinkle with a pinch of salt. Once the garlic is cooked, allow it to slightly cool and then squeeze out the cloves.
- Garlic butter: Combine the garlic cloves and butter into a small pot and cook on a low heat until the butter is melted. You can also do this step in the microwave! Add the parsley to the garlic butter and stir through.
Flatbreads
- Mix flour and yoghurt: In a large bowl combine the flour, yoghurt, 1 teaspoon of olive oil and a pinch of salt. Using your hands or a wooden spoon, mix the ingredients together until a shaggy dough forms.
- Knead: Transfer the dough to a clean, lightly floured working surface and the knead the dough for 2 – 3 minutes or until smooth and there was not wet parts. If the dough is too sticky, sprinkle with a little extra flour. Cover the dough and leave to rest for 10 minutes.
- Divide: Using a bench scraper or knife, divide the dough into 4 equal portions.
- Roll: Dust your working surface with flour and roll the dough out with a rolling pin into 16 – 18cm circles. The dough should be ½ inch thick.
- Stuff (if using cheese): Sprinkle a large amount of cheese onto the dough and then tuck the cheese in by folding the edges of the dough over until you have a little pocket. If you are not using cheese, still fold the edges over until you have a pocket.
- Fry: Heat a frypan over a medium – high heat and drizzle 1 tablespoon of olive oil into it. Bring the olive oil to heat. Add one flatbread to the pan and fry for 2 – 3 minutes on each side or until crispy and golden. The bread will also puff up indicating that it’s ready!
- Drizzle: Transfer the flatbread to a plate and drizzle with lots of garlic butter while it’s still warm. Serve immediately.
Notes
- Use self-raising flour, not plain flour. This is what gives the flatbreads their lift and softness. If you only have plain flour, add 2 teaspoons of baking powder per cup of flour.
- Thick yoghurt works best. A full-fat Greek yoghurt makes the dough easier to handle and gives the softest result. If your yoghurt is runny, start with less and add more as needed.
- Don’t overwork the dough. Mix until it just comes together. Over-kneading can make the flatbreads tough.
- Dust lightly with flour. Too much flour when rolling will make them dry; too little and they’ll stick. Slowly incorporate more flour if your dough is too sticky!
- Cook on a hot pan with olive oil. A cast iron or heavy pan drizzled with olive oil gives the best colour and those little charred spots.
- Cover them straight off the pan. Stack the cooked flatbreads and cover with a clean tea towel to keep them soft and warm.
- Add garlic butter or cheese for extras. Brush with garlic butter once they come off the heat or stuff them with cheese before cooking for a more indulgent version
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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