Tender, pliable flatbreads leavened with baking powder and yogurt, puffed golden in a skillet without yeast or special equipment.
Dough should be soft and slightly sticky; if too dry, add water 1 tbsp at a time until it comes together. Room-temperature yogurt incorporates more smoothly; cold yogurt may require extra water.
Do not overwork the dough; gentle kneading keeps flatbreads tender. Flatbreads puff best when the skillet is hot (medium-high heat) and oil is shimmering.
Ingredients
Scale
Measurement units
- 2 cups all-purpose flour
- 1 cup plain yogurt (full-fat or low-fat; room temperature preferred)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp vegetable oil (for dough, plus more for the skillet)
- water (2–4 tbsp, as needed for dough consistency)
- 1 tbsp butter (for brushing finished flatbreads)
Ingredients
Scale
Measurement units
- 2 cups all-purpose flour
- 1 cup plain yogurt (full-fat or low-fat; room temperature preferred)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp vegetable oil (for dough, plus more for the skillet)
- water (2–4 tbsp, as needed for dough consistency)
- 1 tbsp butter (for brushing finished flatbreads)
Instructions
Mix dry ingredients
In a mixing bowl, whisk together all-purpose flour (2 cup), baking powder (1 ½ teaspoon), and salt (½ teaspoon).
Equipment: mixing bowl
Combine wet ingredients and form dough
Pour 1 cup yogurt and vegetable oil (2 tablespoon) into the flour mixture.
Stir with a wooden spoon until a shaggy dough forms, then add water 1 tbsp at a time until the dough is soft and slightly sticky.
Turn dough onto a work surface and knead gently for 2–3 minutes until smooth; do not overwork.
Divide and shape flatbreads
Divide dough into 8 equal pieces and roll each into a ball.
On a lightly oiled or floured surface, flatten each ball into a thin disc about 1/4 inch thick and 5–6 inches across.
Heat skillet and cook flatbreads
Heat a skillet over medium-high heat and lightly oil the surface.
Once the oil shimmers, carefully lay one flatbread disc into the skillet.
Cook for 1–2 minutes until the bottom is golden and the flatbread begins to puff, then flip with a spatula.
Cook the second side for 1–2 minutes until golden and puffed.
Transfer to a plate and repeat with remaining flatbread discs, oiling the skillet lightly between batches.
Finish and serve
If desired, brush warm flatbreads with 1 tbsp melted butter.
Serve warm, optionally with salt or fresh herbs.
Before you cook
Cook notes
- • Dough should be soft and slightly sticky; if too dry, add water 1 tbsp at a time until it comes together.
- • Room-temperature yogurt incorporates more smoothly; cold yogurt may require extra water.
- • Do not overwork the dough; gentle kneading keeps flatbreads tender.
- • Flatbreads puff best when the skillet is hot (medium-high heat) and oil is shimmering.
- • Serve warm, optionally brushed with melted butter and sprinkled with salt or fresh herbs.
- • Flatbreads are best eaten fresh but can be wrapped in foil and reheated gently in a skillet or oven.
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