This Greek Yogurt Flatbread is by far one of the easiest recipes out there! If you have these 5 simple ingredients and an hour to spare, you can be on your way to a delicious snack! Did I mention it comes packed with 11g of protein?!?!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
I don’t know about you, but as a busy mom I am constantly on the search for things I can make: healthy, quick, convenient and simple!
This recipe for Greek Yogurt Flatbread checks every single one of those boxes! My kids will eat this as a flatbread pizza, made into sandwiches (PB&J/Deli) or even just heated and dipped in hummus! It is light and fluffy, so they don’t even know it’s good for them!
Ingredients Needed
- Hard White wheat flour
- Greek Yogurt-plain
- Baking Powder
- Baking Soda
- Salt
- Water
Equipment Needed:
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Griddle or cast iron pan
- Silicone Mat
- Rolling Pin
- Dough blade
All equipment used in this recipe can be found here!
How to make Greek Yogurt Flatbread
When I tell you this recipe is simple, I mean my elementary daughter feels comfortable making it!
Start by milling your Hard White Wheat berries into flour. Add to the bowl of a stand mixer fitted with a paddle attachment or similar.
Add yogurt, baking powder, baking soda and salt to the bowl and mix on low to medium speed.
As the dough begins to come together add water, a TBSP at a time. I usually add atleast 3 TBSP and up to 6 TBSP. Do not be afraid to add extra to create a smooth and cohesive dough!
Once the dough has kneaded for about 3 minutes and has formed a smooth dough, dump onto silicone mat.
Allow dough to rest for 5-10 minutes while you heat up your griddle.
Brush your griddle with olive oil or similar so the dough does not stick.
Create a large disk with your dough. Taking the dough blade or knife, divide into 8 equal pieces.
Roll each piece into a flat disk approximately 1/3″ thick.
Cook each flatbread for 1 1/2 minutes on each side.
ENJOY!
Variations
Substituting grains: Because this recipe is leavened with baking powder and baking soda, I find it to be more “flexible” with what grains I use. To make this Greek Yogurt Flatbread, I have used: Hard red, Khorasan, Spelt, Einkorn, Soft White and others with success. Just add additional water if your dough seems thirsty!
Italian Greek Yogurt Flatbread: I brushed some with olive oil, crushed garlic and parsley before grilling and it was delicious!
Greek Yogurt Flatbread
Equipment
- 1 Griddle Cast Iron Pan will work
Ingredients
- 485 g Hard White Wheat flour
- 400 g Greek Yogurt
- 1 Tbsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Redmonds Real Salt
- 3 Tbsp Water Add more as needed
Instructions
- Start by milling your Hard White Wheat berries into flour. Add to the bowl of a stand mixer fitted with a paddle attachment or similar.
- Add yogurt, baking powder, baking soda and salt to the bowl and mix on low to medium speed.
- As the dough begins to come together add water, a TBSP at a time. I usually add atleast 3 TBSP and up to 6 TBSP. Do not be afraid to add extra to create a smooth and cohesive dough!
- Once the dough has kneaded for about 3 minutes and has formed a smooth dough, dump onto silicone mat.
- Allow dough to rest for 5-10 minutes while you heat up your griddle.
- Brush your griddle with olive oil or similar so the dough does not stick.
- Create a large disk with your dough. Taking the dough blade or knife, divide into 8 equal pieces.
- Roll each piece into a flat disk approximately 1/3" thick.
- Cook each flatbread for 1 1/2 minutes on each side.
- Allow to cool and enjoy!
Nutrition
Storage
Store Greek Yogurt Flatbread in a ziploc bag or airtight container.
Refrigerator: 1 week
Freezer: 3 months
What do I use this bread for?
So glad you asked! This has been a weekly addition to our families menu for lunches.
-Sandwiches
-Dipped in pita or seasoned olive oil
-Pizza
-Stuffed flat bread sandwich
Can I make the dough ahead of time?
Since this is not a yeast dough, it would not benefit from being made ahead of time, from a flavor standpoint. Can it be done, sure. The only thing I would be cautious of, is drying out. Make sure you store the Greek Yogurt Flatbread in a sealed bag. You may even put a damp towel in the bag with it.
Can I use another grain to make the flour?
Absolutely! I think the water amounts would be the only thing I would adjust for different grains. Different grains require different amounts of hydration to stay happy!
THANK YOU!
Thank you so much for trying this recipe, I hope you love this Greek Yogurt Flatbread as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit.