Easy Yogurt Baking Recipe | Mile’s Kitchen Cafe


This easy yogurt bread recipe will change your life! No yeast, no kneading, this simple dough makes the best flatbread ever.

A folded piece of yogurt bread on a stack of four flatbreads

Yeast-free (and don’t knead!), This 4-ingredient recipe is ingeniously simple and produces smooth, tender, and delicious bread.

I’ve always been a fan of flat bread (This recipe is homemade Especially). So it’s no surprise that this yogurt bread recipe basically made the deal for my lifelong flatbread loyal.

Cooked flat bread freezes nicely. Which means you probably should plan to double the recipe, because you can actually very Too much flat bread?

A pile of cooked yogurt bread on a wooden cutting board sprinkled with parsley

Yogurt is the key

The most important ingredient in this flatbread is plain yogurt.

Greek or regular yogurt is fine. Consistency is the most important factor. When stirred, it should be thick and scoopable like soft ice cream.

If your yogurt is more fluffy and runny than the kind I use, you may need to add a little more flour. If the consistency is thicker and firmer, 2 tablespoons of water will help make the paste together.

I made this flatbread only with low-fat or full-fat yogurt (but feel free to try skimmed yogurt!).

A spoon covered with plain yogurt hover over the yogurt basin

How to make yogurt dough

This flatbread recipe couldn’t be easier. In a large bowl, whisk together:

  • All-purpose flour
  • salt
  • baking powder

Then we add yogurt.

Start mixing the dough until it crams together. Then dig with your hands and mash / press the dough together until it forms a smooth, fluffy ball of dough.

You should be able to squeeze the dough ball easily (it shouldn’t be too hard) without leaving too much sticky residue on your fingers.

Let the dough rest for 30 minutes or so to allow the gluten to relax. This will make it easier to roll into circles.

A step-by-step collage of stirring yogurt into dry ingredients, mixing flatbread dough, and pressing your thumb into the dough ball

Cut and wrap

On a table sprinkled with a little flour, press the dough into a thick circle. Cut into 12 pieces.

Take each wedge and shape / fold it into a rough ball. It doesn’t have to be perfect.

Cut a ball of flat bread dough into triangles and roll into 12 balls

Roll each ball of dough into a thin 6-inch (or so) circle, and coat the rolling pin with flour and counter as needed.

You can make these flatbreads as thin or thick as you like.

I roll it up a little thicker than the flour tortilla.

Roll the flat bread on a floured table with the wood rolling mill

Cook flatbread

Preheat a tray or skillet over medium heat (about 350-375 degrees Fahrenheit on an electric griddle).

Cook each piece of flat bread until bubbles start to form on top. Turn it over and cook until choppy, golden, and cooked through.

When the flat bread cooks on the second side, it will puff and bubble (it’s fun to watch, I must say!). These puffs will deflate as the flatbread cools, but they create a fluffy, fluffy texture for flatbread.

Cook flatbread on a hot tray

You can butter flat bread before baking. Sprinkle with fresh herbs. Or leave it as casual as possible.

I don’t know about your family, but in my house, kids who would be left nameless are prone to grabbing hot flat bread and devouring it straight from the baking tray.

They are not waiting for butter. Or herbs. Or dinner. It is flat bread free for everyone. And totally worth my mom’s wrath, apparently, And the Toasted finger tips.

A pile of yogurt bread cooked on a wooden cutting board

I can’t say that I blame them.

This yogurt flat bread is surprisingly easy. Yogurt gives a subtle, yet interesting taste, to the soft, chewy bread, and it’s perfect for everything from rolled sandwiches to dipping in your favorite curry.

Here are some of my favorite recipes that this yogurt bread would be perfect for:

Shit Pan Chicken Tzatziki Wrap
Crazy Good Korean Beef Taco With Quick Slaw And Sauce To Finish All Sauces
Skillet meal is quick and easy
Easy chicken shawarma
Chicken curry in a hurry
Basil Chicken In Coconut Curry Sauce

Yogurt bread cut in half on a wooden cutting board

A year ago: Lemon bar brownies white chocolate
two years ago: Easy choco-banana bars
Three years ago: Extra Fudge Brownies {1 bowl!}
Four years ago: Best white sandwich bread
Five years ago: Soft Baked Chocolate Chip Biscuits (Egg Free)
Six years ago: Brownie Bites Coconut Oil
Seven years ago: Great Chocolate Pudding (Dairy, Egg, and Gluten Free)
Eight years ago: Frosted chocolate brownies

12 pieces of bread

Preparation time:
20 minutes

Cooking time:
25 minutes

extra time:
30 minutes

Total time:
1 hour 15 minutes

Pile of plain yogurt bread on a wooden cutting board sprinkled with parsley


  • 3 cups (15 ounces) all-purpose flour (see note)

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 2 1/2 cups thick plain yogurt (see note)


  1. In a large bowl, whisk together flour, salt and baking powder.
  2. Add yogurt and stir with a rubber spoon or dough hook to mix. When it starts to crumble, I give up the stirring container and I dig, mash and squeeze it so that the dough forms a coherent ball. Cover the dough and let it rest for 30-45 minutes.
  3. On a table sprinkled with a little flour, divide the dough into 12 pieces and roll each piece into a ball. Let it rest while the baking tray heats up.
  4. Preheat a tray or skillet over medium heat (350-375 degrees on an electric griddle).
  5. Roll each ball of dough into a circle about 6 inches, and brush with flour and counter as needed. The flatbread can be as thin or thick as you like. I roll it up a little thicker than the flour tortilla.
  6. Cook flat bread on a hot baking tray or skillet until dough begins to appear on the uncooked side, for 2-3 minutes. Turn it over, and leave it on the other side until plump, golden, and softened, for another 2-3 minutes. The exact time depends on the pan / griddle and the temperature.
  7. Transfer the cooked flat bread to a clean towel, and stack the hot flat bread when it comes off the baking tray. Optional: butter flatbread immediately after removing it from the baking tray.
  8. Serve warm or at room temperature (flat bread is well covered in the refrigerator and can be heated before serving).


Flour: I haven’t tried this recipe with whole wheat flour. If you do, I would suggest using white whole wheat flour (for a lighter consistency), scaling up a bit, and maybe starting with half of all-purpose whole wheat flour / half flour.

Yogurt: Plain or Greek yogurt works with this recipe. The texture of the yogurt varies depending on the type and brand. I tested this recipe using thick but soft plain yogurt. See the photos in the post for a visual. If you are using liquid yogurt, you will probably need to add a little flour (on the other hand, if you are using extra thick yogurt, you may need to add a few tablespoons of water to the dough for a soft, smooth dough). I’ve only made this flatbread with low-fat or full-fat yogurt (but feel free to try skimmed yogurt!).

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Recipe source: Inspired by recipes like these in Fond kitchen, That’s in Bigger and bolder bread, And that’s on Rock Recipes

Posted February 22, 2021 by Mel

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