This light and soft Yogurt Flatbread is perfect for dipping, topping, or wrapping.
At first, it might seem strange… adding yogurt to flatbread? Who would’ve thought of such a thing? But it’s actually a recipe that’s been passed down for generations, because yogurt not only gives it a terrifically chewy texture; it also adds an elevated flavor. The light and airy yogurt flatbread makes a great wrap, snack, or side for dipping. Really, there’s so much you could do with this thin (yet satisfying) savory treat, and it only takes 30 minutes to make.
The beauty of yogurt flatbread is that it’s both flavorful enough to enjoy by itself and mild enough to deck out with all kinds of flavors, toppings, or dips. For this reason, the recipe makes a great base for all kinds of lunches, dinners, and even breakfasts. The best part, of course, is that you could make a batch of yogurt flatbreads on Sunday to incorporate into meals throughout the week. What a convenient option for college kids and busy parents!
Is Yogurt Flatbread Healthy?
This yogurt flatbread has a small amount of protein, and won’t contain the additives and preservatives you’d find in store-bought flatbreads. If you need to use dairy-free yogurt, feel free to do so. For gluten-free folk, I recommend using a 1:1 gluten-free flour blend from Bob’s Red Mill or King Arthur Flour.
Why Yogurt?
While the exact birthplace of yogurt flatbread is unknown, the dish is most often associated with Middle Eastern and Mediterranean cuisine. The main benefit of adding yogurt to flatbread is the extra moisture it provides, and yogurt also makes the flatbread more flexible and tender. In India, for example, their naan flatbread is usually made with yogurt, which is what gives it such a soft and fluffy texture.
INGREDIENTS
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup plain whole milk yogurt
- Freshly chopped parsley, optional
INSTRUCTIONS
Mix
Combine dry ingredients and yogurt; knead into a smooth dough.
Rest
Let the dough rest to enhance texture.
Cook
Roll out and cook flatbreads until golden.
Devour!
FAQs & Tips
To make yogurt flatbread ahead of time, follow steps 1 through 4. Then, divide the dough into 4 equal-sized balls. Wrap them in plastic and keep them in the fridge for up to 2 days before finishing the rest of the steps. Once cooked, leftover flatbread can be stored covered in the fridge for a week at most. Otherwise, freeze it in a freezer-safe container for up to 3 months. Thaw your flatbread in the fridge overnight before serving cold or at room temperature. You may also warm it up in the oven at 350°F for 5 minutes.
The yogurt’s acidity breaks down gluten in the flour, leading to a chewier, more “melt-in-your-mouth” kind of bread. This is especially evident when using bread flour. A similar reaction happens in bread recipes that use buttermilk, which is also slightly acidic.
Glad you asked! Personally, my flatbread additions depend on the occasion. For a savory meal, I like to pep up my flatbread with a teaspoon each of garlic powder and onion powder, plus half a teaspoon of cumin. For sweeter flatbreads with a hint of spice, I’ll add to the dough half a teaspoon each of cinnamon, cardamom, and turmeric. Sometimes, it can also be nice to add herbs like thyme, oregano, or rosemary.
Serving Suggestions
Yogurt flatbread is incredibly versatile as a wrap for meats and other fillings, so try as many different flavors as possible! I love to use flatbreads to make Falafel Gyros, Chicken Caesar Wraps or Mint Grilled Sweet Potato Wraps with Tahini. You could even make this flatbread the crust for a quick and easy Flatbread Pizza. Serve any of these with a side of Greek Fries or Cucumber Salad, and you’re golden!
Recipe
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup plain whole milk yogurt
- Freshly chopped parsley optional
Instructions
-
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, and salt.
-
Add plain whole milk yogurt to the dry ingredients and mix until a soft dough forms. If it seems dry, add 1 more tablespoon of yogurt at a time until it comes together.
-
Transfer the dough to a lightly-floured surface and knead for about 5 minutes until smooth.
-
Cover the dough with a clean cloth and let it rest for 10 minutes at room temperature.
-
Divide the dough into 4 equal parts. Roll each part into a thin circle.
-
Heat a non-stick skillet over medium heat and cook each flatbread for about 2-3 minutes on each side or until golden brown and puffy. Sprinkle with fresh parsley if using.
Nutrition Info:
Calories: 228kcal (11%) Carbohydrates: 43g (14%) Protein: 8g (16%) Fat: 3g (5%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 1g Cholesterol: 8mg (3%) Sodium: 690mg (30%) Potassium: 210mg (6%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 63IU (1%) Vitamin C: 0.3mg Calcium: 131mg (13%) Iron: 2mg (11%)
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