This post is sponsored by Stonyfield. Last year, I started making Greek Yogurt Pizza Dough and it quickly became one of my favorite ways to make pizza dough because it’s both super easy and very delicious. I then realized I can use a similar recipe and method to make flatbread that is tender, flavorful, and so darn easy. You can mix together this bread dough and have the whole thing ready to eat under 20 minutes. There’s no waiting for it to rise or rest, and no need for yeast. It’s similar to naan bread in flavor and texture, and can be used in similar ways. I love using Stonyfield plain yogurt here since it is mild in flavor and has the perfect creamy consistency. Plus, Stonyfield yogurt is made with high-quality organic ingredients and has a flavorful yet not-too-tangy taste. You can also make the yogurt flatbread ahead of time and stash in the fridge or freezer until ready to eat. This bread is a great option to dip into hummus as an easy summer lunch idea or shortcut toddler meal. It’s also delicious as a side dish for any meal with a flavorful sauce you don’t want to miss, like my Butter Chicken or Chana Masala Chickpeas. (You may also like Banana Yogurt Muffins, Yogurt Muffins, Lemon Yogurt Cake, and Protein Banana Bread.)
Ingredients You Need
Here’s a look at the ingredients you need to make this Yogurt Flatbread so you know what to have on hand and ready to go.
Yogurt: I prefer to use plain whole-milk, full-fat Greek yogurt in this Yogurt Flatbread because the moisture content is lower than regular-style yogurt, which means you need less flour to make dough with a great consistency. The protein content is also higher, which helps the bread to be a little more filling. Self-rising flour: This flour cuts down on the number of ingredients you need since it has leavening in it already, so I love to use it here. You can also use all-purpose flour and baking powder, (see the Notes at the end of the recipe at the bottom of the page for that information). Olive oil: I add a little extra-virgin olive oil to the dough to make the texture easier to work with and a little softer. I also like to brush it onto the rolled out dough, especially if I’m adding coarse salt and dried herbs since it helps them adhere nicely. Dried herbs and coarse salt (kosher or otherwise): These are optional to add more flavor to the flatbread. I usually make half of the batch with just olive oil and half with herbs such as oregano, basil, or Italian seasoning to please everyone in my family.
Step-by-Step Instructions
Below is a preview of how to make this Yogurt Flatbread so you know what to expect. Scroll down to the end of the post for the full recipe, including the amounts and timing. TIP: We usually eat this flatbread warm, either out of the oven or reheated slightly, though you can also eat it at room temperature if you prefer.
How to Store
Let cool completely, then store leftover Yogurt Flatbread in an airtight container or storage bag in the fridge for up to a week. Or you can store it in the freezer for up to 6 months; thaw and reheat briefly to warm through and serve.
Best Tips for Success
Use self-rising flour or all-purpose flour and baking powder. See the Notes at the end of the recipe for more details. I prefer to use Greek yogurt here for best results. Use melted butter instead of olive oil for brushing, if desired. If your dough is at all sticky, add 1-2 tablespoons additional flour or sprinkle the parchment paper with flour. You can make four small flatbreads or one large one. Use as easy pizza dough, as you would pita bread, or to make flatbread pizza. Sprinkle with Parmesan cheese before baking for even more flavor.
I’d love to hear your feedback on this post so please comment below to share!
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