This Yogurt Flatbread is easy, fluffy and soft. This flatbread recipe is very delicious, slightly sweetened with honey, and uses a simple base of flour, yeast, and yogurt.

Flatbread is great filled with your favorite sandwich ingredients like ham, lettuce, cheese and mayo. Or try using taco meat, cheddar cheese, lettuce and sour cream. These also make a great base for pizza toppings or Greek gyro sandwiches.

This is a small batch recipe and makes just 4 eight-inch flatbreads.

two flatbreads on parchment paper. — Sweet Flatbread

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How to make Honey Flatbread

In the bowl of a stand mixer add the warm water, yeast, and sugar. Set aside for 10 minutes, or until foamy.

yeast, water, and sugar getting frothy in a bowl.

Place the bowl in the stand mixer and add the whisk attachment. Whisk in the yogurt, olive oil, salt, and honey.

yogurt, olive oil, salt, and honey whisked into yeast mixture.

Switch to the dough hook and add flour. Mix until the dough comes together.

Continue to let it run kneading the dough for about 4 minutes. Sprinkle in more flour if the dough is sticky.

Turn dough out onto a floured surface and turn to coat.

Cut dough into 4 equal pieces and form each piece into a small ball.

4 flatbread dough balls on a floured surface.

Lightly sprinkle each dough ball with flour. Cover them with a fine weave towel and let stand for 15 minutes.

Preheat an electric skillet to 325 degrees F.

Take two of the dough balls and, using a rolling pin, roll them out to about 8-inch circles. Lightly brush the top of the rolled-out dough with olive oil.

two flatbread doughs rolled out and one coated in olive oil.

When the pan is hot, pick up the rolled-out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.

While frying, brush the second sides of the flatbreads with olive oil.

Flip the flatbread and cook for 1 more minute, or until golden brown on the bottom.

Remove from pan and transfer to a plate. Cover with a kitchen towel while working with the rest of the dough.

two cooked pieces of flatbread on a plate. — Flatbread - Small Batch

Repeat the process with the remaining two balls of dough.

3 large flatbreads on parchment paper. — Olive Oil Flatbread

Serve warm or cold.

a flatbread sandwich on a cutting board. — Flatbread Sandwich

Pro Tips

Once cooled, store in Ziploc bags and keep at room temperature for 2 days.

Keep refrigerated for up to 5 days.

Freeze for up to 3 months.

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Yogurt Flatbread

Zona House

This Yogurt Flatbread is easy, fluffy and soft. This flatbread recipe is very delicious, slightly sweetened with honey, and uses a simple base of flour, yeast, and yogurt.

4.67 from 3 votes

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Prep Time 33

Cook Time 12

Total Time 45

Course Bread and Dough

Cuisine American

Servings

Calories 312 kcal

Equipment

Ingredients

▢ ⅔ cup lukewarm water (about 105˚F)
▢ 1 ¼ teaspoons active dry yeast
▢ ½ Tablespoon sugar
▢ ⅓ cup plain yogurt (or Greek yogurt, or sour cream)
▢ 1 Tablespoon olive oil (plus more for brushing)
▢ 1 teaspoon salt
▢ ⅛ cup honey
▢ 2 cups all purpose flour

Instructions

In the bowl of a stand mixer add the warm water, yeast, and sugar. Set aside for 10 minutes, or until foamy.
Place the bowl in the stand mixer and add the whisk attachment. Whisk in the yogurt, olive oil, salt, and honey.
Switch to the dough hook and add flour. Mix until dough comes together.
Continue to let it run kneading the dough for about 4 minutes. Sprinkle in more flour if the dough is sticky.
Turn dough out onto a floured surface and turn to coat.
Cut dough into 4 equal pieces and form each piece into a small ball.
Lightly sprinkle each dough ball with flour. Cover them with a fine weave towel and let stand for 15 minutes.
Preheat an electric skillet to 325 degrees F.
Take two of the dough balls and, using a rolling pin, roll them out to about 8-inch circles. Lightly brush the top of the rolled-out dough with olive oil.
When the pan is hot, pick up the rolled-out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
While frying, brush the second sides of the flatbreads with olive oil.
Flip the flatbread and cook for 1 more minute, or until golden brown on the bottom.
Remove from pan and transfer to a plate. Cover with a kitchen towel while working with the rest of the dough.
Repeat the process with the remaining two balls of dough.
Serve warm or cold.

Video

Notes

Once cooled, store in Ziploc bags and keep at room temperature for 2 days.
Keep refrigerated for up to 5 days.
Freeze for up to 3 months.

Nutrition

Serving: 1Calories: 312kcalCarbohydrates: 59gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 595mgPotassium: 113mgFiber: 2gSugar: 11gVitamin A: 20IUVitamin C: 0.2mgCalcium: 37mgIron: 3mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!