Quick Yogurt Flatbread

Name: Quick Yogurt Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 250 g all-purpose flour; 2 tsp baking powder; ½ tsp salt; 250 g greek yogurt; 20 g butter, melted (optional); 1 clove garlic, crushed (optional); 1 tbsp parsley, chopped (optional)

Vegetarian

Soft, pillowy flatbreads made from a simple yogurt dough with no yeast or proving, cooked in a dry pan and brushed with garlic butter.

Quick Yogurt Flatbread is an International bread, ready in about 25 minutes and made with all-purpose flour and greek yogurt. It serves 6 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 6
Level: Beginner
Calories: 193

Ingredients

6 flatbreads

250 g All-purpose flour (opens in a new tab)Plus a little for dusting.Contains wheat, gluten
2 tsp (9 g) Baking powder (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)
250 g Greek yogurt (opens in a new tab)Thick, full-fat plain yogurt.Contains milk
20 g Butter (opens in a new tab), melted (optional)Swap: Olive oilContains milk
1 clove (4 g) Garlic (opens in a new tab), crushed (optional)
1 tbsp (3.5 g) Parsley (opens in a new tab), chopped (optional)

Equipment

Method

1
Step 1
Mix the flour, baking powder (opens in a new tab) and salt in a bowl, add the yogurt and stir, then knead briefly into a soft, slightly sticky dough.
- 3 min
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Divide into 6 pieces and roll each out on a floured surface to about 3 mm thick.
- 5 min
- Rolling pin (opens in a new tab)
How it looks · Photo: Katerina Holmes on Pexels
3
Step 3
Heat a dry frying pan over medium-high heat. Cook each flatbread 1–2 minutes per side until puffed and spotted brown.
- 12 min
- medium-high heat
- Frying pan / skillet (opens in a new tab)
4
Step 4
Mix the melted butter (opens in a new tab), garlic (opens in a new tab) and parsley (opens in a new tab) and brush over the hot flatbreads. Keep warm in a tea towel.
- 2 min

About this dish

Origin: Not attributed to one place · Origin uncertainA modern quick-bread shortcut; leavened flatbreads have long traditions across Western and South Asia, but this version has no particular origin.Also popular in United Kingdom, United States, Australia
Dish: Lunch · Dinner · Breads & flatbreads
Cooking method: Pan-fried
Taste: mild, tangy, buttery
Diet: Vegetarian (lacto-ovo) · No nut ingredients
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · DASH-style
Worked out from the ingredients. How labels work
Good for: Budget-friendly · Child-friendly · Freezer-friendly
Cook more with: All-purpose flour · Greek yogurt · Baking powder
Techniques: Pan-frying · Kneading

Allergens

Contains: Milkfrom greek yogurt, butter
Contains: Wheatfrom all-purpose flour, baking powder
Contains: Glutenfrom all-purpose flour, baking powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

193 kcal per serving

Calculated

1 serving ≈ 85 g · recipe makes 6

Where the energy comes from

Protein 17%
Carbohydrate 71%
Fat 12%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	193 kcal	226 kcal
Protein	8.1 g	9.4 g
Carbohydrate	33.9 g	39.7 g
Net carbohydrate	32.7 g	38.4 g
Sugars	1.8 g	2.1 g
Added sugars	0 g	0 g
Fibre	1.1 g	1.3 g
Fat	2.5 g	2.9 g
Saturated fat	1.1 g	1.2 g
Trans fat	—	—
Cholesterol	5 mg	6 mg
Sodium	366 mg	429 mg
Salt equivalent	0.9 g	1.1 g

Vitamins & minerals per serving

Potassium: 104 mg
Calcium: 135 mg
Iron: 2.1 mg
Magnesium: 14 mg
Vitamin A (RAE): 1 µg
Vitamin C: 0 mg
Vitamin D: 0 µg
Vitamin B12: 0.3 µg
Folate (DFE): 123 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
Optional ingredients are not included: butter, garlic, parsley.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

If the dough is too sticky, add flour a spoonful at a time; yogurts vary in thickness.

Common mistakes

Rolling too thick — they stay doughy in the middle; aim for 3 mm.
A pan that is not hot enough, so the breads dry out before they puff and colour.

Serve with

With curries, soups, dips such as hummus, or wrapped around grilled meat or vegetables.

Storage

Best on the day; freezes well, interleaved with baking paper, for 2 months.

Reheating

Warm briefly in a dry pan or toaster.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

All-purpose flour250 g
Greek yogurt250 g

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 10 min
Mix only until no dry flour remains — overmixing makes it tough and tunnelled.
Bake · about 12 min
Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.
Start to finish: about 22 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
Ingredient	Role	Weight	Baker’s %
All-purpose flour	Flour	250 g	100%
Greek yogurt	Other liquid	250 g	100%
Baking powder	Raising agent	9 g	3.6%
Salt	Salt	3 g	1.2%

Total flour: 250 g
Hydration: —
With milk, eggs…: 80%
Wholegrain: 0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

Salt 1.2% — on the low side (1.8–2.2% is typical for bread).

If something goes wrong

Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Tough or chewy flatbread
Likely causes
- Dough too stiff
- Not rested
- Cooked too slowly on too cool a pan
What to do
- Add water until the dough is soft and slightly tacky
- Rest 20–30 minutes covered so the gluten relaxes
- Cook on a very hot tawa or pan — quickly

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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