Yogurt Skillet Flatbread : Easy Recipe
Yogurt flatbread, is a skillet-cooked bread that stands out for its simplicity, quick preparation, and irresistible flavor.
It pairs perfectly with soups and salads, but is just as delicious enjoyed on its own.
The addition of yogurt gives it a soft, tender texture with a subtle tang, while fresh parsley adds a bright, herbaceous note.
This bread is incredibly soft and light, easy to make, and ready in no time with just 15 minutes of resting time. It pairs beautifully with chorba or harira, but is just as delicious served with hummus, baba ghanoush, or labneh.
This homemade flatbread is perfect alongside soups, salads, or slow-simmered dishes, and can also be enjoyed on its own while still warm.
Thanks to the addition of Greek yogurt, the dough stays soft and tender, while fresh parsley adds an irresistible touch of freshness. An easy, budget-friendly recipe full of flavor—one you’ll want to make again and again.
Yogurt Flatbread Cooked in a Skillet
Greek yogurt flatbread requires no kneading at all. Simply mix all the ingredients in a bowl, shape the dough into small flat rounds, and cook them in a skillet. Their texture is similar to pita bread, with a slight hint of Indian naan.
During Ramadan, we especially love making homemade bread and switching things up to keep meals from feeling repetitive.
A Homemade Flatbread Inspired by World Cuisines
This flatbread is part of the wide family of breads found in Mediterranean, Middle Eastern, and Indian cuisines.
Its texture is reminiscent of both pita bread and Indian naan, with a quick skillet cooking method that gives it a lightly golden, puffed finish.
If you enjoy flatbreads from around the world, I’ve already shared several recipes such as pita bread, pide, gözleme, bazlama, and lahmacun.
All of these breads have one thing in common : they’re simple and quick to prepare. The main differences lie in how they’re shaped and whether they’re cooked in a skillet or baked in the oven.
The ingredients for this bread are simple, everyday staples: flour, yogurt, water, salt, and sugar.
Everything is mixed together in a bowl, then briefly kneaded just until the dough comes together, and left to rest for about 15 minutes—yes, only 15 minutes.
After that, the dough is shaped into flatbreads and gently cooked in a skillet.
How to Enjoy Yogurt Flatbread
These flatbreads are delicious on their own, but they’re also incredibly versatile :
- Served alongside chorba or harira
- Spread with hummus, baba ghanoush, or labneh
- Drizzled with a little olive oil or honey
- Filled with chicken skewers or seasoned ground meat
- Paired with tomatoes, olives, feta, or fresh vegetables
They can even be used as a quick pizza base: simply spread a little tomato sauce, add your favorite toppings, and bake for a few minutes for a fast and delicious meal.
Adjust the Thickness to Your Preference
The thickness of these flatbreads is entirely up to you. Roll them out thin for a soft, slightly crispy bread, or keep them a bit thicker if you prefer a more substantial, fluffy crumb.
That’s also what makes this recipe so enjoyable—it easily adapts to every taste and craving.
Why This Recipe Deserves a Spot in Your Recipe Collection
Greek yogurt flatbread comes together quickly, needs no long rise or oven, and still delivers soft, satisfying results every single time.
Soft, flavorful, easy to customize, and loved by the whole family, it’s a true staple of homemade cooking—one you’ll come back to again and again without ever getting tired of it.
Why You’ll Love This Yogurt Flatbread
This bread has everything you want in an everyday recipe :
- Easy and quick to make
- No special equipment required
- Cooked in a skillet—no oven needed
- Soft, light, and delicious
- Keeps well and reheats beautifully
With only a brief resting time, this flatbread is a great option for quick meals and a lovely addition to traditional Ramadan dishes.
Ingredients for Yogurt Flatbread
- 3/4 cup warm water : Helps activate the yeast properly. The water should be warm—not too hot or too cold.
- 2 teaspoons active dry yeast : Essential for light, soft flatbreads.
- 2 tspg sugar : Helps activate the yeast and adds a subtle touch of sweetness.
- 3/4 cup Greek yogurt : Gives the bread an ultra-soft texture and a slight tang.
- 2 Tbsp olive oil : Adds softness and a delicate flavor.
- 1 tablespoon salt : Enhances flavor (mix with the flour, not directly with the yeast).
- 4 cup all-purpose flour : Ideal for soft, easy-to-work dough.
- 3/4 cup finely chopped fresh parsley : Adds a fresh, aromatic herb note.
How to Prepare These Flatbreads
1. Activate the Yeast
In a bowl, dissolve the yeast in the warm water with the sugar.
Let it rest for about 15 minutes, until the mixture becomes foamy—this means the yeast is properly activated.
2. Prepare the Liquid Ingredients
Add the olive oil and Greek yogurt to the yeast mixture.
Stir well until the mixture is smooth and fully combined.
3. Incorporate the Dry Ingredients
In a large bowl, mix the flour with the salt.
Gradually add this mixture to the liquid ingredients, then stir in the chopped parsley.
Using a wooden spoon, mix until a rough dough forms.
4. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for about 5 minutes, until the dough becomes smooth, elastic, and no longer sticky. It should spring back when gently pressed with a finger.
| If the dough is too sticky, add a little flour as needed (the amount may vary depending on the flour used). |
5. Rest the Dough
Divide the dough into equal portions, then lightly dust them with flour.
Cover with a clean kitchen towel and let rest for 15 minutes.
6. Shape the Flatbreads
Heat a skillet over medium heat.
Take one ball of dough and roll it out into a disk about 15 to 17 cm (6 to 7 inches) in diameter, depending on your preferred thickness.
Be careful not to roll the flatbread too thick.
7. Cook in the Skillet
Lightly brush one side of the flatbread with olive oil, then carefully place it in the hot skillet, oil-side down.
Brush the top with olive oil and cook for 1 to 2 minutes, until bubbles form on the surface and the bottom is nicely golden.
Flip the flatbread and cook the second side for 1 to 1½ minutes.
Be careful not to overcook it so it remains soft and tender.
8. Keep Warm
Place the cooked flatbread in a clean kitchen towel.
Continue cooking the remaining dough, stacking the flatbreads as you go to keep them warm and soft.
How to Store This Bread
Once completely cooled, these flatbreads keep very well in an airtight bag.
To restore their softness, simply reheat them for a few moments in a skillet.
They can also be frozen and reheated as needed, making them a great option for meal planning.
Yogurt Flatbread Cooked in a Skillet
Ingredients
- ¾ cup warm water
- 2 tablespoons active dry yeast
- 2½ teaspoons sugar
- ¾ cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon salt
- 4 cups all-purpose flour
- ¾ cup finely chopped fresh parsley
Instructions
- In a bowl, dissolve the yeast in the warm water with the sugar.
- Let it sit for about 15 minutes, until foamy, to activate the yeast.
- Add the olive oil and Greek yogurt to the yeast mixture.
- In a separate bowl, mix the flour with the salt, then add it to the liquid ingredients along with the chopped parsley.
- Mix with a wooden spoon until combined.
- Turn the dough out onto a lightly floured work surface.
- Knead for about 5 minutes, or until the dough is smooth and no longer sticky.
- Add a little flour if needed, depending on the flour used. The dough should spring back when pressed with a finger.
- Divide the dough into equal portions, lightly dust with flour, cover with a clean kitchen towel, and let rest for 15 minutes.
- Heat a skillet over medium heat.
- Take one ball of dough and roll it out into a disk about 15 to 17 cm (6 to 7 inches) in diameter, depending on your preference. Do not roll it too thick.
- Lightly brush one side of the flatbread with olive oil and carefully place it in the hot skillet, oil-side down.
- Brush the top with olive oil and cook for 1 to 2 minutes, until bubbles form on the surface and the bottom is golden.
- Flip the flatbread and cook the other side for 1 to 1½ minutes. Do not overcook to keep the bread soft.
- Transfer the cooked flatbread to a clean kitchen towel and continue cooking the remaining dough, stacking the breads as you go.
- Once cooled, store the flatbreads in an airtight bag.
- Reheat briefly in a skillet before serving.
