These 3 Ingredient Homemade Flatbreads are soft, fluffy, quick to make and cooked in a dry pan in just a few minutes - and 7 grams of protein each! Made with self raising flour, baking powder and Greek yogurt, there is no yeast, no proving time and no complicated method. Just mix, knead, roll and cook. So handy to have stashed in your freezer and use them as a wrap, dip them in hummus, or use them as a pizza base.

Flatbreads on a wooden surface next to a striped towel.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

These yogurt flatbreads are perfect for scooping up dips, serving with grilled meat, turning into wraps or adding to a meze-style dinner. We love them served warm with baked chicken koftas, a spoonful of Greek yogurt and a big crunchy salad for a simple, protein-packed meal.

This is one of those staple recipes that everyone should know how to make, and that is useful for so many meals. When you have no bread in the house, or you want something homemade but quick, these easy flatbreads are such a good option. Much cheaper than buying them too - about 20p/26¢ per flatbread.

These homemade flatbreads are so soft and pliable that they are perfect for wraps. Great for using in lunches when the kids go back to school.

Because they are made with Greek yogurt, they have a lovely soft texture and a little extra protein too.

If you are looking for more homemade bread recipes, why not try our amazing Soft Bread Rolls, convenient Slow Cooker Bread, yeast free Naan Bread, chewy Easy Bagel Recipe or our simple White Bread Loaf?

Jump to:

Ingredients and Substitutions
Variations
How to Make Flatbreads
Ways to Use Homemade Flatbreads
Storing Homemade Flatbread
Dannii's Top Tips
Recipes That Use Flatbreads
Recipe
Feedback

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

Flour - We have used self raising flour as it helps to get these flatbreads lovely and fluffy. We have tried it with whole wheat flour before, but they are far too dense for our liking. But you might like that.
Yogurt - Yogurt is added to dough to tenderise it. Because of its acidity, yogurt will relax the gluten and it makes the bread a little more tender. We used a fat free Greek yogurt. If using natural yogurt instead of Greek yogurt, start with a little less, as it is usually thinner. You can always add more if the dough is too dry.
Baking powder - This helps to make the homemade flatbreads extra fluffy. Make sure it is in date, otherwise it won't work.

Variations

This is the basic recipe for flatbreads, however there are lots of options when it comes to flavouring them.

Herbs - Mix dried oregano, rosemary, thyme, coriander, basil or parsley into the dough before kneading.

Spice - Add chilli flakes, smoked paprika or a little cumin to the flour for a lightly spiced version.

Cheese - Mix a small handful of finely grated cheddar, Parmesan or feta into the dough. Do not add too much, as it can make the dough harder to roll.

When they are cooked, you could brush some garlic butter on them. We love doing this when we are making our Slow Cooker Butter Chicken.

How to Make Flatbreads

A stainless steel mixing bowl with flour and yogurt in it.

Step 1: Put all the ingredients into a large bowl.

Everything mixed in the bowl to form a dough.

Step 2: Stir with a spoon until it forms a dough. If it is still really wet, add some more flour. Use your hands to bring it all together.

A ball of dough on a floured work surface.

Step 3: Put the dough onto a floured work surface and knead for a few minutes until smooth and pliable.

The ball of dough cut into six equal pieces.

Step 4: Divide the dough into 6 pieces.

The dough rolled out and cut into a circle.

Step 5: Using a floured rolling pin, roll each piece of dough out. Use a knife to cut into 8-inch circles.
This is not vital, but we like a nice round flatbread.

The flatbread on a flat ban with bubbles forming in the dough.

Step 6: Heat a large flat pan or skillet (we find a pancake pan works best) over a medium heat (don't add oil). Add 1 flatbread at a time and cook for around 2 minutes (bubbles will start to form in the dough).

The flatbread in the pan with charred spots.

Step 7: Flip the flatbread over and cook for a further 2 minutes.

Step 8: Repeat with the remaining flatbreads.

Ways to Use Homemade Flatbreads

These homemade flatbreads are best served warm, straight from the pan. They are soft, slightly chewy and perfect for tearing and dipping into some Butter Bean Hummus and Cottage Cheese Tzatziki.

We served ours with Baked Chicken Kofta and Quick Pickled Red Onions which makes such an easy quick meal. The warm flatbreads are perfect for wrapping around the koftas with cucumber, tomatoes, red onion and a drizzle of yogurt or garlic sauce.

Flatbreads surrounded by koftas, sauces, feta and onions.

They are also delicious with curries, stews, chilli or roasted vegetables. Use them as a quick side instead of naan or pita bread, or serve them as part of a meze board with olives, dips, grilled halloumi and salad. Why not try our Greek Meze Board?

They also make a great base for quick flatbread pizzas. Just add tomato sauce, cheese and toppings, then cook under the grill or in the oven until bubbling. Such an easy after-school snack.

Storing Homemade Flatbread

These flatbreads are best eaten fresh and warm, but they do store well.

Store - Once cooled, store them in an airtight container or wrap them tightly. They will keep at room temperature for the same day, or in the fridge for up to 3 days.

Reheat - Warm them in a dry pan for 30-60 seconds on each side. You can also microwave them for a few seconds, but the pan gives a better texture.

Freeze - Let the flatbreads cool completely, then stack them with baking paper between each one. Place in a freezer-safe bag or container and freeze for up to 3 months.

Reheat from frozen in a dry pan, or defrost first and warm through before serving.

Dannii's Top Tips

Use thick Greek yogurt for the best texture. If the yogurt is too runny, the dough will be sticky and you may need to add more flour.
Do not add too much extra flour when rolling. A little flour stops the dough sticking, but too much can make the flatbreads dry.
If the dough feels too sticky, add a small spoonful of flour at a time until it is easier to handle. If it feels too dry, add a little more yogurt.
Do not over-knead the dough. It only needs a couple of minutes to become smooth. Too much kneading can make the flatbreads tougher.
Roll them fairly thin, but not paper-thin. If they are too thick, they may stay doughy in the middle. If they are too thin, they can become crisp rather than soft.
Make sure the pan is hot before adding the flatbread. A medium-high heat gives those golden spots and helps the flatbread puff slightly.
If the flatbreads are browning too quickly but still feel doughy, turn the heat down a little. Every hob and pan is slightly different.
Keep cooked flatbreads wrapped in a clean tea towel while you cook the rest. This helps them stay soft and warm.

Flatbreads fanned out on a wooden surface.

Recipes That Use Flatbreads

If you've tried this no yeast flatbread recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.

Recipe