10-Minute Skillet Yogurt Flatbread

By Muhammad Faizan

10-Minute Skillet Yogurt Flatbread

Soft • Puffy • No Oven • 3 Ingredients

These simple flatbreads are tender, flexible, and slightly chewy—perfect for wraps, dipping, or serving with soups and stews. The yogurt creates a soft dough, and cooking them in a skillet gives them beautiful golden spots.

Ingredients

For the Bread

  • 4 cups (480g) all-purpose flour

  • 1 cup (220g) plain yogurt

  • 1 cup (200ml) water (room temperature or slightly warm)

  • 1 tsp salt (recommended for flavor)

Optional Add-Ins

  • 1 tbsp olive oil (makes softer dough)

  • 1 tsp sugar (helps browning)

  • Garlic powder, herbs, or sesame seeds (flavor variations)

Instructions

1. Make the Dough

  1. In a large bowl, whisk together the flour and salt.

  2. Add the yogurt and water.

  3. Mix with a spoon until dough starts to form.

  4. Knead for 2–3 minutes until smooth and soft.

    • If sticky: add 1–2 tbsp flour

    • If dry: add 1–2 tbsp water

2. Divide

  • Divide dough into 8–12 equal balls depending on how big you want the bread.

3. Shape

  • Lightly flour your surface.

  • Roll each ball into a 6–7 inch circle (about ¼ inch thick).

4. Cook

  • Heat a skillet or griddle over medium heat.

  • Place one dough circle on the hot pan.

  • Cook 1–2 minutes per side until golden brown and slightly puffy.

  • Repeat with remaining dough.

5. Serve

Brush with butter or olive oil if desired. Serve warm and soft!

Notes

  • Cook on medium, not high—this prevents burning and ensures soft centers.

  • Greek yogurt or regular yogurt both work.

  • Dough should be soft, not dry.

Tips

  • For extra softness, cover the cooked flatbreads with a towel.

  • Add garlic butter on top for garlic-naan style bread.

  • Add a tbsp of oil to the dough for more elasticity.

  • Make them thicker for pita-style texture or thinner for tortillas.

Servings

Makes 8–12 flatbreads

Approx. Nutritional Info (per flatbread, 1 of 10)

  • Calories: 165–180

  • Carbs: 30–32 g

  • Protein: 5–6 g

  • Fat: 1–2 g

  • Fiber: 1–2 g

Benefits

  • Quick and easy—ready in minutes

  • No yeast required

  • No oven needed

  • Versatile for sandwiches, dips, shawarma, gyros, or breakfast wraps

  • Budget-friendly

  • Only a few simple ingredients

Q & A

Q: Can I make this gluten-free?

Yes—use a 1:1 gluten-free baking flour and add 1 extra tablespoon of yogurt.

Q: Can I use self-rising flour?

Yes—omit the salt.

Q: Can I make the dough ahead?

Yes—refrigerate for up to 24 hours covered.

Q: Can I freeze these?

Absolutely! Freeze cooked breads with parchment between layers.

Q: Can I add fillings?

Yes—cheese, herbs, or mashed potato can be stuffed inside for a filled flatbread.

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