Soft & Fluffy Skillet Yogurt Flatbreads
Yield: 8 flatbreads
Prep Time: 15 minutes
Rest Time: 20–30 minutes
Cook Time: 15–20 minutes
Total Time: About 1 hour
Ingredients
Dough
- 2½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (245 g) plain Greek yogurt (or plain whole-milk yogurt)
- 2 tbsp olive oil
- 2–4 tbsp warm water, as needed
Garlic Herb Butter (Optional)
- 3 tbsp butter, melted
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- Pinch of salt
Instructions
Step 1: Mix the Dough
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the yogurt and olive oil.
- Stir until a shaggy dough forms.
- Add warm water, 1 tablespoon at a time, only if needed, until the dough comes together.
Step 2: Knead
- Knead on a lightly floured surface for 5–7 minutes until smooth and soft.
- The dough should be slightly tacky but not sticky.
Step 3: Rest
- Cover with a clean towel or plastic wrap.
- Let rest for 20–30 minutes.
Step 4: Divide
- Divide into 8 equal pieces.
- Roll each into a ball.
Step 5: Roll Out
- Roll each ball into a circle or oval about ¼ inch (6 mm) thick.
Step 6: Cook
- Heat a dry cast-iron or nonstick skillet over medium-high heat.
- Place one flatbread in the hot skillet.
- Cook for 1–2 minutes until bubbles appear.
- Flip and cook another 1–2 minutes until golden brown spots form.
- Lightly press with a spatula if it puffs up.
Step 7: Finish
- Brush with garlic herb butter while still warm.
- Stack under a clean towel to keep soft.
Garlic Herb Butter
Mix together:
- Melted butter
- Olive oil
- Garlic
- Parsley
- Salt
Brush generously over each warm flatbread.
Serving Ideas
These flatbreads are delicious with:
- Hummus
- Tzatziki
- Curries
- Soups
- Grilled chicken or steak
- Falafel
- Scrambled eggs
- Roasted vegetables
- Sandwich or wrap fillings
- Cheese and fresh herbs
Tips for Success
- Use full-fat yogurt for the softest texture.
- Don’t overwork the dough.
- Keep the skillet hot but not smoking.
- Cover cooked flatbreads with a towel to keep them tender.
- Brush with butter immediately after cooking for the best flavor.
Storage
Room Temperature: Up to 2 days in an airtight container.
Refrigerator: Up to 5 days.
Freezer: Up to 3 months. Separate with parchment paper before freezing.
To Reheat:
- Skillet: 30–60 seconds per side.
- Microwave: 15–20 seconds wrapped in a damp paper towel.
Estimated Nutrition (Per Flatbread, without garlic butter)
- Calories: 190
- Protein: 6 g
- Carbohydrates: 29 g
- Fat: 6 g
- Saturated Fat: 1.5 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 290 mg
- Calcium: 120 mg
- Iron: 1.5 mg
With garlic butter: Add approximately:
- Calories: +35
- Fat: +4 g
Nutrition values are estimates and will vary depending on the ingredients used.
Frequently Asked Questions
Q: Can I use regular plain yogurt instead of Greek yogurt?
Yes. If using regular yogurt, reduce or omit the added water since it contains more moisture.
Q: Can I make the dough ahead of time?
Yes. Store the covered dough in the refrigerator for up to 24 hours. Let it sit at room temperature for about 20 minutes before rolling.
Q: Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour. For 100% whole wheat, you may need a little more liquid, and the flatbreads will be slightly denser.
Q: Why didn’t my flatbread puff up?
Puffing depends on a hot skillet, proper dough thickness, and even rolling. Even without a full puff, the bread will still be soft and delicious.
Q: Can I freeze cooked flatbreads?
Yes. Cool completely, stack with parchment paper between each flatbread, seal in a freezer-safe bag, and freeze for up to 3 months.
Q: Can I make these dairy-free?
Yes. Use a thick, unsweetened dairy-free yogurt (such as coconut or almond yogurt) and replace the butter with olive oil or a dairy-free butter alternative.
Q: What if my dough is too sticky?
Add flour 1 tablespoon at a time until the dough is soft and manageable. Avoid adding too much flour, as it can make the flatbreads less tender.
