Quick Yogurt Flatbread for Skillet or Grill

Quick Recipe Version (TL;DR)

• Yield: 8 flatbreads (serves 4; 2 flatbreads per serving)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes (includes 10-minute rest)

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (245 g) plain whole-milk Greek yogurt
• 2 tablespoons olive oil (in dough)
• 1/2 cup (120 ml) water (as needed; usually 2–6 tablespoons)
• 1–2 tablespoons olive oil (for brushing pan/grill and breads)
• Optional garlic butter: 2 tablespoons unsalted butter, 1 small garlic clove (minced), 1 tablespoon chopped parsley, 1/4 teaspoon flaky salt

Do This

• 1. Whisk flour, baking powder, and salt in a bowl.
• 2. Stir in yogurt and 2 tablespoons olive oil; add water 1 tablespoon at a time until a soft dough forms.
• 3. Knead 2–3 minutes until smooth; cover and rest 10 minutes.
• 4. Divide into 8 pieces; roll each into a 6–7 inch round (about 1/8 inch thick).
• 5. Heat a cast-iron skillet over medium-high heat (about 425°F/218°C surface temp); brush lightly with oil.
• 6. Cook 1–2 breads at a time: 2 minutes per side, plus 30–60 seconds extra if needed for brown spots and puffing.
• 7. Brush with olive oil or warm garlic butter; keep warm wrapped in a clean towel.

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Why You’ll Love This Recipe

• Fast and forgiving: No yeast, no long rise, and it cooks in minutes.
• Soft yet sturdy: Yogurt keeps the bread tender with a gentle tang.
• Perfect for skillet or grill: Get those golden blisters and light char either way.
• Super versatile: Serve with soups, curries, kebabs, dips, or use as a wrap.

Grocery List

• Produce: 1 small garlic clove (optional), 1 small bunch fresh parsley (optional)
• Dairy: Plain whole-milk Greek yogurt, unsalted butter (optional)
• Pantry: All-purpose flour, baking powder, kosher salt, olive oil, flaky salt (optional)

Full Ingredients

Yogurt Flatbread Dough

• All-purpose flour: 2 1/2 cups (300 g), plus more for dusting
• Baking powder: 2 teaspoons
• Kosher salt: 1 teaspoon
• Plain whole-milk Greek yogurt: 1 cup (245 g)
• Olive oil: 2 tablespoons
• Water: up to 1/2 cup (120 ml), added gradually as needed (typically 2–6 tablespoons)

For Cooking

• Olive oil: 1–2 tablespoons for brushing the skillet/grill and finished flatbreads

Optional Garlic-Herb Butter Finish

• Unsalted butter: 2 tablespoons
• Garlic: 1 small clove, finely minced
• Fresh parsley: 1 tablespoon, finely chopped
• Flaky salt: 1/4 teaspoon (or to taste)

Step-by-Step Instructions

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the 2 1/2 cups (300 g) flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Whisking evenly distributes the baking powder so the flatbreads puff up with light bubbles instead of rising unevenly.

Step 2: Add yogurt and oil, then bring the dough together

Add the 1 cup (245 g) Greek yogurt and 2 tablespoons olive oil. Stir with a fork or sturdy spoon until shaggy.

Drizzle in water 1 tablespoon at a time, mixing between additions, just until the dough comes together into a soft, slightly tacky ball. You’ll typically need 2–6 tablespoons of water depending on your flour and the thickness of your yogurt.

Step 3: Knead briefly for a smooth, tender dough

Turn the dough onto a lightly floured counter and knead for 2–3 minutes, dusting with a small amount of flour only if it sticks aggressively. The goal is a dough that feels soft and elastic, not dry or tough.

Step 4: Rest the dough for better rolling and tenderness

Cover the dough with the bowl or a damp towel and let it rest for 10 minutes at room temperature. This short rest relaxes the gluten so the dough rolls out easily and cooks up tender.

Step 5: Divide and roll into thin rounds

Divide the dough into 8 equal pieces (about 70 g each if you’re weighing). Roll each piece into a ball.

On a lightly floured surface, roll each ball into a 6–7 inch round, about 1/8 inch (3 mm) thick. Don’t worry about perfect circles; rustic shapes cook up beautifully.

Step 6: Cook in a hot skillet (or grill) until blistered and golden

Skillet method (recommended): Heat a cast-iron skillet over medium-high for 3–5 minutes. If using an infrared thermometer, aim for a surface temperature of about 425°F (218°C). Lightly brush the skillet with olive oil.

Cook 1–2 flatbreads at a time:

• Lay the dough round in the hot skillet and cook for 2 minutes, until bubbles form and the underside has golden-brown spots.
• Flip and cook for 2 minutes more, pressing lightly with a spatula if needed to encourage contact and browning.
• If you want deeper color, cook an additional 30–60 seconds per side.

Grill option: Preheat a gas or charcoal grill for direct heat at about 450°F (232°C). Clean and oil the grates. Grill each flatbread for 1 1/2–2 minutes per side, until puffed with light char marks.

Step 7: Finish, keep warm, and serve

As each flatbread comes off the heat, brush lightly with olive oil or the optional garlic-herb butter (below). Stack the breads and wrap them in a clean kitchen towel to keep them warm and soft while you cook the rest.

Optional garlic-herb butter: Melt 2 tablespoons butter in a small pan over low heat for 1–2 minutes. Stir in 1 minced garlic clove and cook for 30 seconds (do not brown). Remove from heat and stir in 1 tablespoon chopped parsley and 1/4 teaspoon flaky salt. Brush over hot flatbreads.

Pro Tips

• Hold back the water: Yogurt thickness varies a lot. Add water slowly so you don’t end up with sticky dough.
• Don’t over-flour while rolling: Too much bench flour can make the breads dry and prevent good blistering.
• Use real heat: A properly preheated skillet (or hot grill) is what gives the flatbread those toasted spots and quick puff.
• Keep them covered: Stacking and wrapping in a towel traps steam and keeps the flatbreads flexible for wraps.
• Make them thicker for pitas: Roll to about 1/4 inch (6 mm) and cook a little longer to encourage a bigger pocket-like puff.

Variations

• Whole-wheat blend: Replace 1 cup (120 g) of the all-purpose flour with 1 cup (120 g) whole-wheat flour. Add an extra 1–3 tablespoons water if the dough feels stiff.
• Herb flatbread: Mix 2 teaspoons dried oregano or za’atar into the flour, plus 1/2 teaspoon garlic powder for an herby, savory base.
• Stuffed skillet breads: Roll each portion slightly thicker, add 1–2 tablespoons crumbled feta and chopped spinach in the center, seal, then roll gently and cook as directed.

Storage & Make-Ahead

Let flatbreads cool completely, then store in an airtight bag or container at room temperature for 1 day or refrigerate for up to 4 days. Reheat in a dry skillet over medium heat for 30–60 seconds per side or wrap in foil and warm in a 350°F (177°C) oven for 8–10 minutes. For longer storage, freeze with parchment between pieces for up to 2 months; thaw at room temperature for 30–60 minutes and reheat as above.

Nutrition (per serving)

Approximate, per serving (2 flatbreads, without optional garlic butter): 380 calories; 62 g carbohydrates; 12 g protein; 9 g fat; 2 g fiber; 520 mg sodium.