Description
These soft, fluffy layered yogurt flatbreads come together quickly with just a handful of pantry staples. Golden on the outside and tender inside, they’re perfect for dipping, wrapping, or enjoying on their own.
Ingredients
Scale
- 1 cup plain yogurt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- In a mixing bowl, combine flour, baking powder, and salt.
- Add yogurt and olive oil. Mix until a soft dough forms, then knead until smooth.
- Let the dough rest for 20 minutes.
- Divide into 6–8 balls. Roll each into a thin circle.
- Brush each with melted butter, sprinkle parsley if using, then fold and roll again for layers.
- Heat a skillet over medium-high heat.
- Cook each flatbread 2–3 minutes per side until golden and slightly puffed.
- Stack under a towel to keep warm. Serve immediately.
Notes
- Use full-fat yogurt for best results.
- Don’t over-knead to keep the dough tender.
- Resting the dough improves texture and makes rolling easier.
Nutrition
- Serving Size: 1 flatbread
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: flatbread, yogurt bread, no yeast bread, quick flatbread, layered bread