3-Ingredient Flatbreads
These 3-ingredient flatbreads combine plain flour, baking powder, and Greek yogurt into soft, pillowy bread that requires no yeast or waiting time. They come together in minutes, making them ideal for last-minute meals.
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These 3-ingredient flatbreads combine plain flour, baking powder, and Greek yogurt into soft, pillowy bread that requires no yeast or waiting time. They come together in minutes, making them ideal for last-minute meals.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine the plain flour, baking powder, and Greek yogurt.
Mix with a spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 2 minutes, just until it comes together.
Roll the dough into a log and cut it into 4 equal pieces.
Shape each piece into a ball.
Using a rolling pin, flatten each ball into a thin round. Let the dough rest for 10 minutes.
Heat a dry pan over high heat. Place one flatbread in the hot pan.
Optionally, brush the top of the flatbread with oil or herb butter.
When the flatbread starts to bubble, flip it over and cook for another 1-2 minutes until golden brown spots appear.
Remove from the pan and repeat with the remaining dough. Garnish with fresh parsley and flaky salt if desired.
Store cooled flatbreads in an airtight container at room temperature for up to 2 days, or wrap and refrigerate for up to 5 days. Reheat in a dry skillet over medium heat for 30–60 seconds per side.
No. These flatbreads use baking powder as the leavening agent instead of yeast, so there's no proofing time needed.
Yes. Prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before cooking for best results.
Regular plain yogurt or sour cream work as substitutes, though the texture may be slightly different. Use the same weight (150g).
Cook until golden brown spots appear on both sides and the bread puffs slightly, usually 2–3 minutes per side over medium-high heat.
Yes. Cool completely, then stack with parchment paper and freeze for up to 3 months. Reheat in a dry skillet or toaster.
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