Greek Yoghurt Flatbreads

These Greek Yogurt Flatbreads are soft, easy to make, and come together with just four ingredients. Once cooked, they’re brushed with buttery garlic and herbs, making them the perfect side to any meal. Simple, satisfying, and ready in under 30 minutes – no yeast or oven required!

Serves 4-6

Prep Time 30 minutes

Cook Time 10 minutes

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Helpful Tips

Storage

Store in an airtight container for up to 2 days at room temperature or 3–4 days in the fridge. Reheat in a dry pan or warm oven before serving.

Substitutions

Herbs: Swap parsley for coriander, dill, or chives.
Garlic butter alternative: Brush with olive oil and sprinkle with sea salt or za’atar.

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Serving Suggestions

Perfect with curries, gyros, soups, or dips like hummus and tzatziki.
Use as a quick pizza base or wrap for grilled meats and veggies.

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Ingredients

For the Flatbreads:

250 g self-raising flour, plus extra for dusting
240 g full-fat Greek yogurt
1 tbsp olive oil
1 tsp salt

For the Garlic & Herb Butter:

75 g unsalted butter
2 garlic cloves, grated
4 tbsp fresh parsley, roughly chopped
Pinch of salt

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Nutritional Information

( per serving, based on 1 )

Nutrient	Amount
Calories	220 kcal
Protein	7 g
Carbohydrates	27 g
Fat	9 g
Fibre	1 g

Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.

Directions

For the Flatbreads:

In a large bowl, combine the flour, salt, Greek yogurt, and olive oil. Mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for 2–3 minutes, until smooth and elastic. If it feels sticky, dust lightly with a little extra flour.
Cover the dough with a damp tea towel and let it rest for 20–30 minutes at room temperature (this helps the gluten relax and makes the flatbreads softer and easier to roll).
Divide the dough into 6–8 equal pieces. Roll each one into a ball, then flatten and roll out to 3–5 mm thick, depending on whether you prefer thinner wraps or fluffier breads.
Heat a non-stick or cast-iron pan over medium-high heat until hot. Cook each flatbread for 1–2 minutes per side, until puffed and golden with light brown spots. (You don’t need oil if your pan is non-stick as cooking them dry gives that classic puff and char.).
Stack the cooked flatbreads on a plate and cover with a clean tea towel to keep them soft while you finish the batch.

For the Garlic & Herb Butter:

Add the butter to a microwave-safe bowl and heat until melted (about 30 seconds).
Stir in the garlic, parsley, and a pinch of salt. Tip: Adding the garlic to hot melted butter softens the raw flavour without dulling it, so you get that fresh garlic aroma without the bite.
Let it sit for 2–3 minutes before brushing over the flatbreads.
Brush over the warm flatbreads, or serve on the side for dipping.