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Yogurt Flatbread


I folded this flatbread over and stuffed the middle with pieces of Morning Star Farms Buffalo Chik Patties. I added arugula, tomato and plain yogurt for a real taste treat! This fluffy bread also goes well with falafel.

Makes 4 large flatbreads.


  • 1 1/2 c all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2/3 c plain full-fat yogurt (not Greek style)


  1. In a medium bowl, whisk together the flour, salt and baking powder.
  2. Add yogurt and blend with wooden spoon until nearly combined. Use clean hands to incorporate all the flour in the bowl. Knead for no more than one minute.
  3. Break dough into 4 equal pieces and form each into a ball. Flatten each ball into a small disc.
  4. Place one disc on a well-floured board. Top with more flour; roll into a 10-inch disc.
  5. Preheat a large dry skillet on medium setting while finishing rolling remaining dough balls.
  6. Place one flatbread in the hot pan until it forms a number of surface bubbles, or about 1 to 1 1/2 minutes.
  7. Flip over and cook the other side about 1 minute. Transfer to a cooling rack.
  8. Repeat until all flatbreads are cooked. Once cooled, stack them on a plate and cover until served.

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