Quick Description
These soft yogurt flatbreads are quick, flexible, and made with simple pantry ingredients—no yeast, no oven, and no waiting. Using yogurt in the dough adds moisture, tenderness, and a natural protein boost, making them perfect for wraps, rolls, meal prep, or serving with curries, dips, and grilled proteins.
Servings & Timing
Serves: 6 flatbreads
Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 10 minutes
Total Time: ~30 minutes
Ingredients List
1½ cups all-purpose flour
½ cup plain thick yogurt (Greek yogurt preferred for higher protein)
2 tablespoons olive oil or melted butter
½ teaspoon salt
½ teaspoon baking powder
2–4 tablespoons warm water (only if needed)
Optional: chopped parsley or cilantro for topping
Optional Protein Boost (recommended):
2 tablespoons unflavored whey protein or chickpea flour
Instructions
Make the Dough
In a bowl, combine flour, salt, baking powder, and optional protein powder.
Add yogurt and oil. Mix until crumbly, then form into a soft dough.
Add warm water only if dough feels dry.
Rest
Cover and let rest for 10 minutes to relax the gluten and soften texture.
Roll
Divide dough into 6 equal balls.
Roll each into a thin round (6–7 inches).
Cook
Heat a non-stick pan over medium heat.
Cook each flatbread 1–2 minutes per side until bubbles form and golden spots appear.
Finish
Brush lightly with butter or oil and sprinkle herbs if desired.
Stack and cover to keep soft.
Nutrition (per flatbread – approximate, with Greek yogurt + protein powder)
Calories: 170
Protein: 9–11g
Carbs: 24g
Fat: 5g
Fiber: 1g
Sugar: 2g
Benefits
High-protein compared to regular flatbread
No yeast or oven required
Soft, flexible, and meal-prep friendly
Budget-friendly pantry ingredients
Great for weight-loss and high-protein lifestyles
Additional Notes
Greek yogurt gives best texture and protein content
Dough should feel soft but not sticky
Keep cooked flatbreads wrapped in a towel to retain moisture
Can double batch easily
Dietary Info
High-Protein: ✅
Vegetarian: ✅
Egg-Free: ✅
No-Yeast: ✅
Low-Fat Option: ✅ (use low-fat yogurt)
Vegan Option: ✅ (use plant yogurt)
Brief Introduction
These yogurt flatbreads are a lifesaver when you want fresh bread fast. No rising, no baking, no stress—just mix, roll, cook, and enjoy. They fit perfectly into high-protein meal plans and pair beautifully with chicken wraps, tuna, eggs, or hummus.
Step-by-Step Cooking Guide
Mix dry ingredients → Add yogurt & oil → Rest dough → Roll thin → Pan cook → Brush & serve
Ingredient Details & Substitutions
Yogurt:
Greek yogurt = highest protein
Regular yogurt = softer texture
Plant yogurt = vegan option
Flour:
All-purpose works best
Whole wheat for more fiber
Oat flour for gluten-free (texture changes)
Oil/Butter:
Olive oil for savory wraps
Butter for softer flavor
Recipe Variations & Serving Suggestions
Variations
Garlic flatbread: add ½ tsp garlic powder
Herb flatbread: add dried oregano or parsley
Spicy: add chili flakes or paprika
High-protein wrap base for chicken shawarma or egg wraps
Serve With
Grilled chicken & veggies
Tuna salad wraps
Eggs & avocado
Curry or lentil stew
Hummus or yogurt dip
Storage & Make-Ahead
Refrigerate: up to 3 days (airtight)
Freeze: up to 2 months (separate with parchment)
Reheat: dry pan or microwave 20 seconds
FAQs
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I skip resting the dough?
You can, but resting makes them softer and easier to roll.
Why are my flatbreads hard?
Too much flour or overcooking—roll thin and cook briefly.
Optional Personal Story
I started making these when I wanted fresh bread without turning on the oven—and now they’re a weekly staple. They’re perfect for quick high-protein wraps after the gym or when I want something comforting but light.
