Two Ingredient Yoghurt Flatbread



Active Time

15 minutes


  • ½ cup whole wheat flour

  • ½ cup flour

  • ½ tsp baking powder (omit if using self-rising flour)

  • ½ tsp salt

  • 1 cup plain yoghurt (regular or Greek)

  • Olive oil, for cooking


  1. In a large bowl, mix the flour, baking powder, and salt.

  2. Stir in the yoghurt until a dough forms. Knead until smooth, about 1-2 minutes.

  3. Add more flour as needed if the dough is too sticky.

  4. Divide into four balls, cover and let rest for 15 minutes.

  5. Lightly dust a clean surface with flour.

  6. Press one ball into a round flatbread using your fingertips.

  7. Roll flat on the floured surface until about ⅛ inch (½ cm) thick.

  8. Heat a skillet over medium heat with a drizzle of oil.

  9. Cook the flatbread until the bottom is golden brown with a few dark spots, about 2-3 minutes.

  10. Flip and cook until the opposite side is golden brown, about 1-2 minutes.

  11. Remove from heat and repeat with remaining three flatbreads.

Nutrition Information (per flatbread)

145 calories, 2.5g fat, 26g carbohydrate, 2g fibre, 6g protein.