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–+ servings
Potato flatbread, homemade, golden-brown, served on a wooden board.

Greek Yogurt Flatbread

Print Recipe
This Greek yogurt flatbread recipe is high protein, no yeast, and ready in 10 minutes. Mediterranean-inspired and GLP-1 friendly, the soft, golden flatbread you'll make on repeat.
Course Dinner, Lunch, Side Dish
Cuisine Mediterranean
Prep Time 6 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 3 people
Calories 191
Author Racheal Salazar

Equipment

  • 1 Medium mixing bowl
  • 1 Frying pan

Ingredients

  • 1 cup Greek yogurt 2 or 5%
  • 1 cup whole-wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1-2 tsp olive oil extra virgin

Instructions

  • Mix 1 cup whole-wheat flour, 1 tbsp baking powder, and 1/2 tsp fine sea salt. Add 1 cup Greek yogurt and stir with a spoon until a shaggy dough forms.
    Fresh baking flour in a white bowl on marble surface.
  • Knead lightly, dust your hands and counter with flour. Knead the dough for 30-60 seconds until smooth. If dough is too sticky add flour 1 tbsp at a time. Let sit for 5 minutes before rolling.
    Dough in a white bowl on marble surface, ready for baking or cooking.
  • Cut into 3 pieces. Roll each into a ball, then flatten or roll into 6-7 inch rounds, about 1/4 inch thick.
    Fresh ricotta cheese balls displayed on a wooden cutting board for homemade Italian recipes.
  • Brush each flatbread (both sides) with remaining oil before cooking. Cook 2-3 minutes per side; you will see bubbles form and the edges look set before you flip.
    Dough in a cast iron skillet, prepared for baking, showcasing a golden, smooth surface.
  • Stack cooked flatbreads in a clean towel to keep them soft and pliable. 
    Potato flatbread, homemade, golden-brown, served on a wooden board.

Notes

Storing & Reheating
  • Refrigerate with parchment paper between each flatbread to prevent sticking. Store in an airtight container for up to 4 days.
  • Wrap each flatbread in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature for about 20 minutes.
  • Reheat in a dry skillet over medium heat for about 60 seconds per side. Or, microwave in a damp towel for 30 seconds.

Nutrition

Calories: 191kcal | Carbohydrates: 32g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 836mg | Potassium: 240mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6IU | Calcium: 323mg | Iron: 2mg