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Homemade flatbread is almost always better than any store-bought version. It’s fresher, softer and often made with cleaner ingredients. In this case, a total of 4 ingredients: flour, baking powder, salt and Greek yogurt, which gives them a little extra boost of protein and tanginess.
This recipe doesn’t use any yeast, so it only takes 30 minutes to make soft, pliable flatbreads that are perfect for wraps, like my doner kebab wraps, to use as pizza dough, or for dipping in sauces and curries. They stay fresh in the fridge for up to a week, and freeze perfectly. I like to make a double batch and store them in a resealable bag in my freezer so I always have some on hand.
There are so many different variations of flatbreads used in different cuisines. This recipe differs from most naan recipes, which typically use yeast. Find my recipe for a more traditional naan bread here.
30 Minute, 4 Ingredient Flatbread (No Yeast and High Protein)
Equipment
- 1 cast iron skillet or other large skillet (see Note 1)
Ingredients
- 1 â…” cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup Greek yogurt (I use fat free, but full fat or any other percentage works great)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder and salt
- Add the yogurt and mix until a sticky dough starts to form, but there is still loose flour in the bowl and the dough is not fully combined
- Dump out the dough on a clean work surface and bring it together by hand
- Knead for 1-2 minutes until smooth, fully combined and less sticky but still tacky
- Let the dough rest for 15 minutes (it will be a lot less sticky after resting)
- Divide dough into 4 equal balls
- Heat a large skillet over medium heat
- Flatten the dough balls by hand and gently stretch into your desired shape
- Place the dough on a large sheet of parchment paper then place a second sheet on top of the dough (see Note 2)
- Using a rolling pin, roll the dough as thin as possible
- Gently stretch the dough by hand a second time by pulling the sides while rotating the dough
- When the skillet is evenly heated, add the first dough round and cook for 1 minute, then flip and cook for an additional 30-45 seconds until bubbly and golden (see Note 1)
- Repeat with additional dough rounds, setting aside cooked flatbreads to cool
- Let cool completely then transfer to a container or resealable bag; refrigerate for up to 1 week or store for up to 6 months
- Use flatbreads for any recipe you want: it's great for wraps, like my doner kebab wraps, as pizza dough and for dipping in sauces
Notes
Nutrition
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