Quick Yogurt Flatbread

Several pieces of Quick Yogurt Flatbread wrapped in a tea towel

It’s fascinating that just about every cuisine has its own version of flatbread. Latino cultures have tortillas, Ethiopian cuisine has injera, Indian cuisine uses naan, and Mediterranean cultures use pita (and there are countless other countries that I know I’m forgetting). They’re all delicious in their own right, but what do you do when you don’t have any of those options on hand?

That’s what made me look for a way to make my own quick version of a flatbread. I needed something that didn’t require a long rise time (so yeast wouldn’t quite work here), and I needed it to be workable without a stand mixer.

This Quick Yogurt Flatbread makes a perfect solution for that problem! It comes together in less than an hour total, even without a mixer (although, if you have a mixer with a dough hook, that would speed up the process even more). You can customize the flavor by adding in your favorite herbs and spices, or by even changing the yogurt flavor. A strawberry flatbread just might be the perfect foundation for dessert tacos, don’t you think?

When you’re mixing the dough, keep an eye on the texture. The specific amount of yogurt you’ll need will vary slightly, depending on where you live, so add in a little bit at a time to keep the dough from getting too sticky.


Quick Yogurt Flatbread

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup full fat Greek yogurt

Olive oil or melted butter to cook

Combine dry ingredients, and slowly incorporate the yogurt until you can form a tight ball with the dough. Divide into 6 even parts, then roll out into thin disks. Put a sauté pan over medium heat. Brush one side of the flatbread dough with a thin layer of olive oil, then place that side down on the pan. Cook for 1-2 minutes, and brush the top side of the flatbread with olive oil while you’re waiting. Flip, and cook another 1-2 minutes on the other side. Remove, then repeat with the rest of the pieces.

This flatbread keeps well in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Makes 6 servings.

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