Easy Yogurt Flatbread Recipe -Quick No Yeast Flatbreads

I don’t know about you, but I’ve had flatbread on my grocery list more times than I can count—usually with the best intentions to make a fresh, healthy wrap or a fast weeknight pizza. But every time I picked up a package at the store, I noticed the same thing: added sugar. And not just a little—some brands had 5+ grams per flatbread.

That was the moment I decided: if we were going to keep eating these wraps (and we definitely were—hello mozzarella + cucumber + cherry tomato + feta + Rogliano’s dressing combo), I needed to learn how to make them myself.

Spoiler alert: it took a few tries. But after experimenting, tweaking, and probably rolling out enough dough to cover my kitchen floor, I finally landed on the one. This easy yogurt flatbread recipe is soft, fluffy, quick, and doesn’t require yeast, resting, or sugar. It cooks right on the stovetop and freezes like a dream. I’ve been making it for a couple of yearsnow, and it’s officially earned its place in my “make this forever” recipe folder.

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Why You’ll Love This Easy yogurt flatbread recipe

• It’s made with simple, basic ingredients you probably have right now.
• No yeast. No rise time. No long waiting.
• It cooks in minutes on a hot pan over medium heat—no oven needed.
• It’s naturally free of added sugar.
• You can use it as a wrap, pizza dough, side dish, or snack.
• The texture is soft and flexible—not dry or crumbly—true fluffy flatbreads.
• It’s kid-approved and completely freezer-friendly.

Whether you’re looking for a healthy bread alternative or trying quick bread recipes from TikTok – make trends, these easy yoghurt flatbreads are a great option.

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Easy Yogurt Flatbread Recipe

Ingredients

• 2 cups Bellwether Farms Whole Milk Yogurt (or any plain full-fat yogurt or plain Greek yogurt)
• 4 ¼ cups purpose flour (plus more as needed)
• 2 teaspoons salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Optional: pinch of salt, garlic powder, or herbs for extra flavor
• Olive oil or avocado oil spray for cooking

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A Note About Yogurt:

You can use plain yogurt, plain Greek yogurt, or full-fat Greek yogurt. If you’re using a thicker yogurt, reduce the flour slightly. I usually start with around 3¾ cups, then add more until the ball of dough comes together with a soft but not sticky feel. The thickness and protein content of the yogurt really impact how much flour you’ll need.

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Why Baking Powder and Baking Soda?

Most quick bread recipes use just one leavening agent, but this one calls for both—and there’s a reason. The combination helps lift the dough and cuts the tang of the yogurt. Especially when you use whole milk or Greek yogurt, it can be sharp. Using both baking powder and baking soda softens that sharpness while still giving your homemade bread a beautiful, soft texture.

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Easy yogurt flatbread recipe Instructions

1. In the large bowl of your KitchenAid stand mixer, combine flour, salt, baking powder, and baking soda. This simple blend is the base of your homemade flatbread, and honestly, it’s the secret ingredient to the perfect soft texture.
2. Add the plain yogurt and mix on low speed until a rough dough ball forms. If it’s too sticky, add more flour a tablespoon at a time. You’re looking for a soft, pliable dough—not too wet, not too dry. This is one of those handful of ingredients that really transforms into something special.
3. Continue kneading with the dough hook on medium speed for 1–2 minutes, or until smooth and elastic. You can also switch to clean hands and knead on the counter if you’d like—it’s totally up to you.
4. Divide dough into 8 equal pieces. On a mat or a clean work surface Roll each of the equal-sized pieces into a small ball with a rolling pin and set aside while you work with one at a time. This is the part where my kids usually jump in—it’s one of their favorite things to help with!
5. On a lightly floured surface, roll dough into a circle about ¼ inch flatbread thick. You can roll thinner for wraps or slightly thicker for dipping. It’s the best way to get that classic pizza base feel if you’re going that route.
6. Heat a cast iron or nonstick frying pan over medium-high heat. Lightly spray with olive oil or avocado oil.
7. Place the flatbread into the hot pan and cook for 1–2 minutes on the first side. You’ll see golden brown spots form and little puffs of steam—it’s magic. Flip flat bread and cook the second side for another 1–2 minutes until done. These are truly fresh flatbreads that rival any yeast flatbread I’ve tried.
8. Transfer each cooked flatbread to a plate and cover with plastic wrap or a clean kitchen towel to keep warm while you finish the rest. Keep remaining flatbreads stacked so they stay soft and warm—this is the best part when you’re ready to serve.

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Tools I Use to Make Easy Yogurt Flatbreads

Over the years, I’ve dialed in a small set of tools that help me make this recipe faster, cleaner, and more consistent. If it’s your first time making homemade flatbread, having the right tools on hand makes a big difference. Here’s exactly what I use for these easy yoghurt flatbreads.

KitchenAid Mixer with Dough Hook (I use this one)

This is the real workhorse of the recipe. I use the KitchenAid mixer to mix the flour, salt, baking powder, baking soda, and yogurt until it forms a soft, elastic dough ball. The dough hook kneads everything together in just a couple of minutes. It’s quicker, cleaner, and much easier than kneading by hand—especially when working with thick plain yogurtor full-fat Greek yogurt.

Silicone Pastry Mat (This is the one I use)

This is one of my favorite things. I use a silicone pastry mat on my counter as a lightly floured surface to roll dough. It keeps everything clean, helps prevent sticking, and makes cleanup so much easier than flouring the counter directly. It also gives me a guide for rolling each inch flatbread to the right size and thickness.

Measuring Cups and Spoons

Getting the flour-to-yogurt ratio right is key for soft, fluffy flatbreads. I rely on basic measuring cups to make sure I’m starting with the right amount of flour, then adjust as needed depending on the moisture of the yogurt.

Plastic Wrap or Kitchen Towel

After each flat bread cooks, I stack them on a plate and cover them with plastic wrap or a towel to keep them warm and soft. It keeps that fresh flatbread feel and makes them perfect for serving all at once.

Cast Iron or Nonstick Frying Pan (I use this one)

Cooking these on medium-high heat in a well-heated frying pan is the best way to get those golden brown spots and puffy bubbles. I personally prefer cast iron because it holds heat evenly, but nonstick works great too. Just make sure the pan is hot before you start.

Avocado Oil or Olive Oil Spray

A light spray of oil helps prevent sticking and gives the surface of the flatbread a beautiful finish. I don’t use much—just enough to coat the pan lightly before cooking each inch flatbread.

Rolling Pin (I use this one)

Once I divide the dough into equal pieces, I use a rolling pin to roll each piece out on a lightly floured surface. Rolling to about ¼ inch thick gives the perfect soft texture that works great as a pizza base, wrap, or for dipping into favorite dips.

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These tools make this easy recipe even easier. With just a handful of ingredients and the right tools, you can skip the grocery store flatbreads and make your own quick yogurt flatbread in under 30 minutes. Whether you’re serving it with herby garlic butter, topping it like a pizza, or using it for wraps, these are the tools that help me get it right every time.

These flatbreads make the perfect pizza base, wrap, or snack. We love brushing ours with herby garlic butter, cutting into wedges for favorite dips, or using them for a quick meal prep win.

You can find the full recipe below in the printable recipe card—and if this is your first time making flatbread from scratch, I promise you’ll be shocked at how doable it is. This is one easy recipe you’ll come back to again and again.

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Tips for the Best Yogurt Flatbreads

• Don’t let the dough sit at room temperature—they cook best when fresh.
• Use the full-fat yogurt you have on hand and adjust your cup of flour accordingly.
• Roll thin for wraps, or a little thicker for dipping.
• Customize the flavor with herbs or spices—it’s a blank canvas.
• These reheat beautifully in a toaster oven or hot pan and hold their soft texture.

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Our Favorite Fillings for our easy yogurt flatbread recipe

We’ve used these for just about every meal! A few of our favorite dishes include:

• Greek-style wraps with grilled chicken, red onion, cucumber, tomato, feta, and Rogliano’s dressing
• Breakfast burritos with scrambled eggs, spinach, and mozzarella
• A warm side for stew, soup, or a fresh salad
• As pizza dough—just top and broil
• Cut into triangles and dipped in hummus, garlic spread, or tzatziki

Whether you want a wrap, dipper, or base, a warm flatbread makes every dish feel complete.

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What We Use It For

This recipe is more than just a side—it’s our go-to homemade bread for everything from school lunches to lazy weekend meals. We use it to:

• Wrap lunch meats and veggies
• Replace tortillas for quesadillas
• Make flatbread pizzas
• Serve alongside creamy soups
• Roll up with scrambled eggs and cheese
• Toast for a quick snack with peanut butter

It’s one of those simple steps that makes life a little easier and a lot more delicious.

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Storage Tips

• Room temperature: Store in a zip-top bag or airtight container for up to 4 days.
• Freezer: Let cool completely, then layer with parchment and freeze in a freezer bag.
• To Reheat: Use a hot pan, microwave, or toaster oven to bring back that warm, fresh taste.

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Substitutions & Tweaks

• Use self-raising flour and skip the baking powder and soda.
• For a super simple version, try equal parts yogurt and self rising flour—but the flavor will be different.
• Add herbs, garlic powder, or onion salt to the dough for a twist.
• Want gluten-free? A 1:1 gluten-free blend might work—just adjust for moisture.

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FAQs

Can I use plain Greek yogurt instead of regular yogurt?
Yes! It works well and makes for fluffy flatbreads, but reduce the flour slightly due to its thickness.

Why do you cook right after rolling?
Letting the dough rest at room temperature tends to make the bread tougher. Cooking right away gives a light, flexible texture.

Can I double the batch?
Absolutely—and you’ll want to. I often double the recipe and freeze half.

How thin should I roll the dough?
About ¼ inch is perfect for a soft texture and easy folding.

What if my dough is too sticky?
That just means your yogurt has more moisture. Add a few spoonfuls of flour until the ball of dough is soft but not tacky.

Is this similar to a yeast flatbread?
The result is close! You’ll still get a chewy bite and golden bubbles—just without the rise time.

Can I use this as pizza dough?
Yes! It’s a great option for flatbread pizza. Just cook first, then top and bake or broil. (My favorite is Rao’s marinara sauce, mozzarella cheese, onions and green peppers)

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Final Thoughts: Easy yogurt flatbread recipe

This is one of those easy recipes that becomes part of your routine. Once you see how fast and foolproof it is to make quick yogurt flatbread at home, you’ll never feel the need to grab that sugary version from the grocery store again.

I hope this becomes a staple in your kitchen too. Print the full recipe, try it out, and if you love it, I’d be so grateful if you left a star rating or shared how you used it—especially if you put your own spin on it!

Yield: 8

Easy Yogurt Flatbread Recipe

Print

This easy yogurt flatbread recipe is soft, fluffy, and made with just a handful of ingredients—no yeast, no rise time, and no added sugar. Mix everything in your KitchenAid mixer, roll the dough on a lightly floured silicone pastry mat, and cook each flatbread in a hot pan for golden brown perfection. Whether you're using it as a wrap, pizza base, or dipping bread, these homemade flatbreads are fast, freezer-friendly, and perfect for meal prep. Great for first-time bakers and seasoned home cooks alike.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups Bellwether Farms Whole Milk Yogurt (or any plain full-fat yogurt or plain Greek yogurt)
• 4 ¼ cups purpose flour (plus more as needed)
• 2 teaspoons salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Optional: pinch of salt, garlic powder, or herbs for extra flavor
• Olive oil or avocado oil spray for cooking

Instructions

In the large bowl of your KitchenAid stand mixer, combine flour, salt, baking powder, and baking soda. This simple blend is the base of your homemade flatbread, and honestly, it’s the secret ingredient to the perfect soft texture.

Add the plain yogurt and mix on low speed until a rough dough ball forms. If it’s too sticky, add more flour a tablespoon at a time. You’re looking for a soft, pliable dough—not too wet, not too dry. This is one of those handful of ingredients that really transforms into something special.

Continue kneading with the dough hook on medium speed for 1–2 minutes, or until smooth and elastic. You can also switch to clean hands and knead on the counter if you’d like—it’s totally up to you.

Divide dough into 8 equal pieces. On a mat or a clean work surface Roll each of the equal-sized pieces into a small ball with a rolling pin and set aside while you work with one at a time. This is the part where my kids usually jump in—it’s one of their favorite things to help with!

On a lightly floured surface, roll dough into a circle about ¼ inch flatbread thick. You can roll thinner for wraps or slightly thicker for dipping. It’s the best way to get that classic pizza base feel if you're going that route.

Heat a cast iron or nonstick frying pan over medium-high heat. Lightly spray with olive oil or avocado oil.

Place the flatbread into the hot pan and cook for 1–2 minutes on the first side. You’ll see golden brown spots form and little puffs of steam—it’s magic. Flip flat bread and cook the second side for another 1–2 minutes until done. These are truly fresh flatbreads that rival any yeast flatbread I’ve tried.

Transfer each cooked flatbread to a plate and cover with plastic wrap or a clean kitchen towel to keep warm while you finish the rest. Keep remaining flatbreads stacked so they stay soft and warm—this is the best part when you're ready to serve.

Notes

Notes:

If using Greek yogurt or full-fat yogurt, start with 3¾ cups of flour and add more as needed—thicker yogurts require less flour to form a soft dough.
For extra flavor, mix in a pinch of salt, garlic powder, or dried herbs like oregano or za’atar with the flour.
These flatbreads are best cooked right after rolling—no resting time needed.
Roll thinner for wraps, or slightly thicker for dipping or a pizza base.
Store leftovers in an airtight container at room temperature for 3–4 days, or freeze for up to 2 months. Reheat in a pan or toaster oven to bring back that soft texture.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 312Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 715mgCarbohydrates: 54gFiber: 2gSugar: 3gProtein: 9g

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