From the roundup: 12 Easy Homemade Bread Recipes for Beginners
One batch of two-ingredient flatbread makes about eight rounds, which is just enough for our table of seven if nobody doubles up, so I usually roll a second batch back to back while the skillet is already hot. Self-rising flour and plain Greek yogurt are all that go into the dough, and the whole process runs about 24 minutes start to finish. The step I stopped skipping after one frustrating batch is the five-minute rest after mixing, because without it the dough fights you the whole time you are trying to roll it out and comes off the skillet too thick. We tear these into pieces for soup, roll them around lunch meat, or just eat them warm with butter while the rest of dinner finishes up.
Why you will love this
- Ready in 24 minutes with no yeast and no oven, just a skillet on the stovetop
- Only two main ingredients, both easy to keep stocked in a regular pantry
- Soft and flexible enough to use as wraps without cracking or tearing
- The dough is forgiving, sticky at first but easy to handle after a short knead
- Works as a side for soup, a base for quick pizza, or a simple dipper
Tips for success
- Do not skip the five-minute rest. The gluten needs that time to relax or the dough will fight you when you roll it, snapping back and leaving you with thick, uneven rounds.
- Heat the skillet for a full two minutes before the first flatbread goes in. A pan that is not hot enough will give you pale, doughy centers instead of those golden spots.
- Roll each piece to about 1/4 inch thick. Much thicker and the center stays doughy even after the outside looks done. Rustic shapes are completely fine, no need to aim for a perfect circle.
- Use full-fat plain Greek yogurt and make sure it is not flavored or sweetened. Low-fat versions add extra liquid that throws off the dough ratio and makes it harder to handle.
Common questions
- Can I use regular yogurt? Yes, but drain it through a fine mesh strainer for about 10 minutes first to remove extra liquid, then measure after draining.
- What if my dough is too sticky to roll? Add flour one tablespoon at a time, working it in gently, until the dough is manageable but still soft.
- Can kids help with this? The kneading and rolling steps are easy for older kids. Younger ones can help press the dough into balls.
- Do the flatbreads puff up? They form bubbles on the surface as they cook, which is a good sign they are ready to flip. They stay relatively flat overall.
Substitutions
If you only have all-purpose flour, you can make your own self-rising version: add 1 and 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of flour and whisk together before mixing in the yogurt. For a gluten-free version, swap in a gluten-free self-rising flour blend in the same amount. The texture will be a little denser and the dough may need an extra tablespoon or two of flour to come together, but it works.
The olive oil or butter brush at the end is optional but worth doing if you are serving these plain. It adds just enough richness to make them feel finished rather than bare. For a dairy-free version, a thick coconut yogurt with no added sugar can work in place of Greek yogurt, though the flavor will be slightly different.
Make-ahead and storage
The dough can be mixed, covered tightly, and refrigerated for up to 24 hours before you roll and cook it. Pull it out about 10 minutes before you want to use it so it softens slightly and rolls more easily. Cooked flatbreads keep at room temperature for up to two days, stacked with small pieces of parchment between them so they do not stick together. In the refrigerator, they are good for up to four days.
To reheat, a dry skillet over medium-low heat for 30 to 45 seconds per side brings them back close to fresh. A damp paper towel in the microwave for 20 seconds also works if you are in a hurry. I would not freeze these. The texture after thawing gets a little gummy and they lose that soft chew that makes them worth making in the first place.
Two-Ingredient Flatbread
Ingredients
Equipment
Method
- Add the self-rising flour and salt to a large bowl. Spoon in the Greek yogurt. Stir together with a fork or spatula until the mixture starts to clump, then use your hands to press it into a ball. The dough will feel a little sticky at first but will smooth out as you work it. If it is so sticky it clings to your hands, add flour one tablespoon at a time until it is manageable.
- Turn the dough ball out onto a lightly floured surface and knead gently for about one minute, just until the surface looks smooth and the dough holds together. Do not over-knead. You are not developing gluten the way you would with a yeast bread. You just want a cohesive, soft dough.
- Cover the dough with a clean kitchen towel or an inverted bowl and let it rest for five full minutes. This rest is important. Without it, the gluten is too tight and the dough will spring back when you try to roll it, leaving you with thick, uneven flatbreads.
- Divide the rested dough into four equal pieces. On a lightly floured surface, roll each piece into a rough oval or circle about 7 to 8 inches across and about 1/4 inch thick. They do not need to be perfectly round. Rustic shapes cook just as well and taste just as good.
- Heat a large nonstick or cast iron skillet over medium heat for about two minutes. The pan should be hot before you add any dough. Do not add oil or butter to the pan. Place one flatbread in the dry skillet and cook for 2 to 3 minutes on the first side. You will see bubbles forming on the surface and the edges will look set. Flip it over and cook for another 2 minutes, until both sides have golden brown spots and the flatbread feels cooked through with no raw doughy center.
- Remove the flatbread from the skillet and place it on a plate. If you want, brush the top lightly with olive oil or melted butter right out of the pan. Repeat with the remaining pieces of dough. Serve warm.
Notes
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