Speedy Homemade 3-Ingredient Flatbread

Turn flour, yogurt, and baking new into fresh bread in no time! This quick and easy flatbread recipe is perfect for beginners and tastes amazing with dips, soups, or on its own.

To whip up this 3-Ingredient Flatbread, you’ll just need flour, yogurt, and baking powder. It’s super simple and perfect if you’re new to making bread.

You can have fresh, warm flatbread in about 40 minutes—awesome for dipping into curries, wrapping up goodies, or just enjoying straight out of the oven.

The bread comes out soft with a slight tang from the yogurt, and it pairs well with pretty much anything. I sometimes toss in some herbs and spices to spice things up, but it’s delicious plain too.

Let’s get started.

🥘 Ingredients and Substitutes

• All-purpose flour is what makes our flatbread chewy and gives it structure. If you don’t have any, you can mix whole wheat and bread flour half-and-half for a different, slightly nuttier taste.
• Yogurt adds moisture and a bit of tang, making the flatbread soft and flavorful. It also helps the bread rise with the baking powder. No yogurt? Buttermilk works, or you can mix milk with a tablespoon of vinegar or lemon juice and wait 5 minutes before using it.
• Baking powder makes the flatbread light and puffy. If you run out, mix cream of tartar and baking soda (2:1 ratio) for a quick fix, but use it right away since it doesn’t last like baking powder.

👩‍🍳 Step-by-step Directions

Dump all the ingredients into a bowl, mix it up till you’ve got a dough ball, then knead it on the counter for another 3 minutes to make sure it’s all smooth and even.

Divide that dough into 8 roughly equal parts, roll each one into a ball.

Flatten each ball with a rolling pin until you’ve got thin flatbreads, then slap them onto a hot, dry skillet. They’ll start to brown up nicely on each side. I like to use two skillets at once to cut down on cooking time.

Once they’re done, pile them up on a plate, cover them with a clean towel, and give them a minute to steam a bit.

They’ll soften up and cool down to just the right temp, perfect for scooping up your favorite saucy dish.

🍽️ Serving Suggestions

I’ve been making this easy 3-Ingredient Flatbread and it’s awesome with almost anything, really boosting flavors and textures. Here are a few ideas of serving that flatbread.

• Perfect for dips: I serve it warm with hummus, tzatziki, and spicy tomato salsa. It’s a hit for snacks or when I have friends over, offering everything from creamy to tangy and spicy.
• Wraps & Rolls: I use the flatbread for wraps, stuffing it with grilled veggies, seasoned meats, or falafel, and sometimes drizzling garlic sauce or tahini on top. It’s a solid, tasty lunch that fills you up.
• Quick Pizzas: I also turn it into a pizza base, adding whatever sauce and toppings I’m craving, like cheese, mushrooms, or pepperoni. Just bake until the cheese is melty. Super quick pizza night!
• Fancy Appetizers: For something a bit fancier, I cut the flatbread into triangles and top them with smoked salmon, cream cheese, and dill. It’s great for impressing guests.
• Breakfast Flatbread: And for breakfast, I’ll top a piece with avocado and a poached egg, maybe some chili flakes and olive oil. It’s a hearty, flavorful start to the day.

🍲 Storage

At Room Temperature:

After it cools down, wrap the flatbread in aluminum foil or plastic wrap, or pop it in an airtight container. It’ll stay fresh for up to 2 days. Just make sure it’s in a cool, dry spot so it doesn’t get soggy.

In the Fridge:

If you want it to last longer, refrigerate it. Wrap it well or use a resealable bag or container. In the fridge, it’s good for up to a week. The cold slows down the bread getting stale and keeps mold at bay.

Freezing It:

For freezing, wrap each piece on its own so you can grab just what you need. Use plastic wrap and then foil, or put them in a freezer bag in a single layer. They’ll last like this for up to 3 months. Don’t forget to label the date you freeze them.

Thawing and Heating Up:

When you’re ready to eat, let frozen flatbread thaw at room temp. For a quick thaw, microwave it for a few seconds on defrost.

🏆 Expert Tips. What to Pay Attention To?

• Getting the dough just right is crucial for killer flatbread. It’s gotta be soft and a bit sticky, but not a mess. Too sticky? Toss in a little more flour. Too dry? A splash more yogurt does the trick.
• Make sure your yogurt’s at room temp to mix well with the flour. Cold yogurt just doesn’t blend as nicely, leaving you with a lumpy dough.
• When rolling it out, keep it even to cook it through just right. A rolling pin’s your best bet, but hey, a wine bottle can save the day if need be.
• Heat up your pan or griddle real good before you start. That hot surface is key for that golden crust and cooking it evenly.
• And hey, while the basic recipe’s solid, feel free to mix in your own flavors. Herbs, spices, a bit of cheese – this flatbread’s your canvas, so go wild.

📋 Recipe Card: