Easy Yogurt Flatbread (Skillet Recipe)
Soft and tender flatbread made with simple pantry ingredients.
Servings Flatbreads
Ingredients
- 1 cup all purpose flour plus more as needed
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup plain (unflavored) Greek yogurt I like 2%
- 2 teaspoons olive oil
Garlic Butter
- 2 tablespoons butter
- 1 clove garlic pressed or microplaned
- 1 teaspoon minced fresh parsley optional
Instructions
Mix Dough
- Combine flour, baking powder and salt in a mixing bowl and stir to combine.
- Add Greek yogurt and olive oil.
- Stir until it becomes a shaggy dough forms and then turn it out onto a lightly floured surface or my favorite- a silicone mat.
- Knead by hand just until smooth and you have a cohesive dough you can form into a round. The dough should be soft, pliable, and a bit tacky, but not sticky. If it's too wet and sticking to your hands in clumps, add additional flour, one tablespoon at a time as needed. Let dough rest for 15-20 minutes.
- While dough is done resting, place butter, garlic, and parsley in a small heat-safe bowl and heat for 30 seconds or until melted. Set aside.
Shape Dough
- Preheat a skillet or griddle to medium/medium-low heat while you prep your dough.Divide dough into 6 even pieces.
- Taking one dough ball at a time on your silicone mat or a lightly floured cutting board, roll out into a flat circular-ish shape. I aim for about the thickness of a tortilla.
Cook Dough
- Place flatbreads one at a time in the dry pan. Cook until top starts bubbling and bottom has golden brown spots. Flip and cook the other side the same way. It should take less than a minute per side.
- Remove bread from pan and transfer to a plate. Brush top side with the melted garlic butter and cover with foil to keep warm. Continue with the remaining flatbreads, placing each one directly on top of the other and brushing just the top side lightly with butter.
- Serve warm or cool and save.
Notes
Storing, Freezing, and Re-Heating Flatbread:
- Short Term: cooked flatbreads can be stacked and wrapped in foil to stay warm for a few hours.
- Overnight: layer flatbreads between sheets of parchment and place in a zip top bag or airtight container in the fridge. To reheat, either a single or a stack of flatbreads, wrap in damp paper towels and microwave. They take about 30 seconds alone and a little more for a stack.
- Freezer: Stack cooked and cooled flatbreads between sheets of parchment and place in a ziptop bag and freeze. To reheat, grab a single flatbread and wrap in a damp paper towel. Heat for 60-90 seconds. Reaheat a stack of flatbreads the same way, increasing time in 30 second intervals until all are heated through.
Nutrition
Serving: 1flatbread, Calories: 151kcal, Carbohydrates: 18g, Protein: 6g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 12mg, Sodium: 540mg, Potassium: 26mg, Fiber: 1g, Sugar: 2g, Vitamin A: 140IU, Vitamin C: 0.2mg, Calcium: 108mg, Iron: 1mg
Calories: 151kcal
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