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A perfect flatbread using only 3 ingredients.

Flatbread Recipe With Only 3 Ingredients

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My easy and delicious flatbread recipe uses a base of yogurt and flour — and that’s it!

Hi Bold Bakers!

One of my specialties is taking things that might seem unapproachable and making them easy and foolproof. My Flatbread Recipe makes an easy and delicious flatbread with only 3 ingredients! That means in no time, with no yeast, no eggs, and no difficult techniques, you and your family can enjoy homemade flatbread.

Similar to a traditional Indian flatbread or naan bread, this flatbread is made with a base of yogurt and flour and that’s it! Cooked on the stove top, this bread takes just a few minutes to crisp and bubble up. The finished product is a big stack of toasty, chewy and savory flatbread.

If you’ve never made homemade bread before and weren’t planning on trying, this one is for you!

What’s the difference between “flatbread” and “naan”?

Some of you who might be familiar with flatbread might be wondering what differentiates a naan bread from a flatbread. Well, flatbread is often compared to pita bread which naturally forms a pocket in the center while cooking, whereas naan bread is flat and more likened to a wrap or tortilla — which is usually made to go alongside Mexican cuisine.

[ Looking for a different kind of bread? How about one dough that can make whatever you’re craving? ]

Since this easy and delicious flatbread is made with yogurt, it is extremely similar to naan bread, and naan is always made with yogurt. Whatever you choose to call this bread, I promise once you make it all you’re going to call it is YUMMY!

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What can flatbreads be used for?

This recipe for flatbread is so easy you’re going to find yourself whipping it up all the time. Not only is it made in one bowl and in just a few minutes, but it lends itself to so many flavor combinations.

I love to brush my 3 ingredient flatbread with melted butter and minced garlic. This adds a nutty flavor and really helps the bread to toast up. After my flatbreads are cooked, I like to sprinkle them with fresh chopped parsley — from there it’s pretty much endless. Imagine this homemade flatbread dipped into your favorite curries and stews, or wrapped around fresh veggies and chicken.

The sky is the limit when it comes to using this flatbread recipe. I encourage you to top yours with your favorite seasonings and spices and to dip them or wrap them around anything you have on hand!

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Is this flatbread recipe healthier than making a normal loaf?

This flatbread recipe results in a delicious product that’s naturally lower in carbohydrates than your average slice of bread at only 18 carbs and 102 calories per flatbread. Since each flatbread is rolled out into a thin large sheet it can easily wrap around all your favorite sandwich fillings, eggs and meats. For me, this bread often takes the place of 2 slices of toast with my breakfast, 2 pieces of sandwich bread, and sometimes even buns.

Made with no egg and no oil, this bread is not only easy for everyone to make but its perfect for everyone to eat!

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Oh, and don’t forget these other amazing bread recipes!

Once you’re done making those, how about heading over and following us on Facebook for more videos? Thanks!

4.37 from 249 votes
A perfect flatbread using only 3 ingredients.
An Easy And Delicious Flatbread Recipe With Only 3 Ingredients
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins

My easy and delicious flatbread recipe uses a base of yogurt and flour -- and that's it! Use it everywhere you'd normally use regular bread :).

Course: bread
Cuisine: Indian
Servings: 6 flatbreads
Calories: 102 kcal
Author: Gemma Stafford
  • 1 cup (8oz/225g) full fat natural plain yogurt (or greek yogurt) Add enough yogurt to match the consistency in my video. You may not need the entire cup depending upon the type of yogurt and flour you use.
  • 1 cup (5oz/142g) all-purpose flour*
  • 2 teaspoons baking powder
Optional toppings
  • 1/2 cup (4oz/115g) butter
  • 2-3 cloves garlic finely minced
  • parsley roughly chopped
  • 1 pinch salt to taste
  1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together. 

  2. Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.

  3. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.

  4. Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between. 

  5. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.

  6. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

  7. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice

  8. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. 

Watch the Recipe Video!

Recipe Notes

* You can replace the all-purpose flour with whole wheat, chickpea or other gluten free flours.

I placed my whole stack of flatbreads in the freezer. I take them out, place them on the pan for roughly 1-2 minutes on each side to refresh and they are ready to use. 

Nutrition Facts
An Easy And Delicious Flatbread Recipe With Only 3 Ingredients
Amount Per Serving (1 Flatbread)
Calories 102 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 5mg 2%
Sodium 20mg 1%
Potassium 220mg 6%
Total Carbohydrates 18g 6%
Sugars 1g
Protein 3g 6%
Vitamin A 0.8%
Vitamin C 0.2%
Calcium 11%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Irim on January 16, 2019 at 4:50 am

    In the beginning I added too much yogurt which made the dough stick to my fingers.After awhile adding in more flour it came together. Mine turned out to be more of naan texture. But it was very delicious!

    • Gemma Stafford on January 16, 2019 at 4:28 pm

      Yes, it is similar to a naan, I am delighted to hear that 😀

  2. Karen on January 14, 2019 at 12:28 pm

    I can’t wait to try this with buckwheat flour!

    • Gemma Stafford on January 15, 2019 at 3:59 am

      Hi Karen,
      I have no experience of baking with buckwheat, and I am not sure which form you are using. Buckwheat is actually a fruit seed, not a cereal as such, and depending on the form you buy, how processed it is, it is treated in different ways.
      Do let us know how you manage this, we will be interested,
      Gemma 🙂

      • Karen on January 15, 2019 at 6:53 am

        From my experience, the buckwheat flour I use acts very much like whole wheat flour. I’ve had great success with it and my buckwheat crepes have been a hit. We will see how this recipe goes!

        • Gemma Stafford on January 16, 2019 at 2:55 am

          Hi Karen,
          Thank you for letting me know. I presume you are using a processed flour, rather than groats. That is really interesting, we wil lget Olivia on to this one, the fact that it is not a cereal is a big help,
          Gemma 🙂

          • Karen on January 16, 2019 at 8:29 am

            Yes, most definitely FLOUR! 🙂
            It’s absolutely lovely. I recommend it to those looking for an alternative flour to use.
            For flatbreads and crepes and the like, it’s wonderful. But for full on breads, loafs and muffins, the ratios need to be adjusted a bit.

            • Gemma Stafford on January 16, 2019 at 4:29 pm

              Wow, thank you so much, that is a great tip!

  3. Rose on January 12, 2019 at 4:22 pm

    The best thing since sliced bread!! 😀
    Hubby andcI were too lazy to drive down to shop for bread for our fried egg breakfast, I had seen flat bread made on TV and remembered how good it looked, found your website and got cooking. Hubby loved it so much so that he said can you make this daily
    Thank you so much, God bless and wishing you loads of success
    Rose from Sydney Australia

    • Gemma Stafford on January 13, 2019 at 3:07 am

      Haha! Rose, you have made a rod for your own back, as my mum would say! however, you are right, it is quick and easy, and some bold bakers have even used this as a pizza base! now there is an idea, that boy will never leave home 😉
      Thank you for letting us know and for your kind words.
      Gemma 🙂

  4. alicia on January 11, 2019 at 10:11 am

    Made these for my who’s GF. It took substantially less yogurt than 1 cup and I found the dough too tender for the rolling pin (very common with GF flours). After the first one I decided it was easier to pat it flat with my hand. She loved it and I’ll definitely be making these again, with conventional flour too.

    • Gemma Stafford on January 11, 2019 at 12:18 pm

      I am delighted to hear that, they are so great to have on hand! Send up a photo next time you whip them up!

  5. Mahauni Fuller on January 6, 2019 at 3:24 pm

    Made it twice using gluten free flour. It is the closest thing to Naan I have found since I was diagnosed with a gluten intollerance. I didn’t change anything except the type of flour. They did not puff but the flavor and texture were awesome! Will make it again.

    • Gemma Stafford on January 7, 2019 at 12:54 pm

      Hi there, i’m delighted to hear that!

  6. Armandas on January 5, 2019 at 11:25 am

    HI,Gemma! I love your youtube channel.I made this delicious flatbread and it was just perfect ! I have a question .What’s the difference between this flatbread and Indian naan? I assume the difference is that Indian naan is made with yeast dough right? And what’s the difference between flatbreads and pita bread ?

    With love, Armandas

    • Gemma Stafford on January 7, 2019 at 11:23 am

      Hi naan traditionally does not have yeast, this is very similar to a naan

  7. shifa careem on January 4, 2019 at 3:56 am

    Can I make it with regular flavoured yogurt? Cuz its very difficult to find Greek yoghurt where im from 🙂

    • Gemma Stafford on January 4, 2019 at 3:17 pm

      You can as long as it is thick!

  8. Marilyn on January 3, 2019 at 11:22 am

    Hi Gemma
    Wrote to you once before about suitable nin-dairy substitutes for the yogurt
    Have lost your answer. Can I trouble you once again for a reply?
    Many Thanks!

    • Gemma Stafford on January 3, 2019 at 4:35 pm

      Hi there, you can try a coconut or cashew yogurt here 😀

  9. Julie Plutowski on January 2, 2019 at 8:08 pm

    I made the pan bread today and after I had mixed the ingredients together I found it to be too wet and sticky. Then I noticed I had accidentally purchased non fat yogurt so I had to add twice the amount of flour. It turned out pretty good but I still want to try eat it again with the full fat yogurt.

    • Gemma Stafford on January 3, 2019 at 4:56 pm

      Hello, yes different moisture content in different brands and kind of yogurt can cause this recipe to vary. Please do give it another go 😀

  10. Marivita on January 1, 2019 at 9:40 am

    I made 2 batches of this flat bread today. I used 5% Greek yogurt. It did not puff like yours on the video. The next batch I used less yogurt and am not sure this was my problem. Others have mentioned 30 minute rest period not mentioned in the recipe or video. Could this be my problem? Thank you for any advice you may have for me.

    • Gemma Stafford on January 2, 2019 at 12:30 pm

      Hi there, letting the dough rest really helps if you do have the time The bread should be across between a pita and a tortilla, so it wont rise up too too much. Sounds like you’re on the right track.

  11. Wendy on December 30, 2018 at 6:52 pm

    I made this with my daughter and we both loved it! would give it 10 stars if we could 🙂 Was just thinking about making a lasagne with these flat breads for something different. Wonder how it would go??

    • Gemma Stafford on December 30, 2018 at 8:38 pm

      Wow, so creative! Great idea, let me know how you go! I’m delighted to hear you liked the recipe!

  12. Maria Jean B. Julipa on December 28, 2018 at 7:27 am

    I’m glad to watch your video and will try to make it for breakfast and snack. Can i have a simple version of your recipe on pita bread which i can use in my pocket sandwich. thank you and more power,. God bless.

    • Gemma Stafford on December 30, 2018 at 9:28 pm

      YAY, i am delighted to hear that, enjoy!

  13. Pam on December 26, 2018 at 6:45 pm

    Just wondering, when using almond flour, did you or anyone add Xanthan gum to help binding? I don’t have the yogurt, or I would give it a try. It’s going to be a couple of weeks before I can get a ride to the store.

    • Gemma Stafford on December 30, 2018 at 9:35 pm

      I dont usually add anything to almond flour, if you want to add a starch you can add tapioca flour but i dont know the ratio. Stay tuned for a wheat free version of these!

  14. Judy Johnson on December 19, 2018 at 11:50 am

    These turned out wonderful for me! With being a newer bread baker am I able to add any cheese to the mix? I was thinking maybe some cheddar or Parmesan in it. If so, how much and what should I look for in the dough?

    • Gemma Stafford on December 19, 2018 at 9:24 pm

      YUM! i would add about 1/4 cup. It might make it stick to the pan but should melt and crisp up. Let me know how you go 😀

  15. Barbara Smith on December 18, 2018 at 2:47 pm

    So easy and fast – can add so many flavors to this for specialty sandwiches – thank you for making my life easier (have also used gluten-free flour and it works great for my friends that cannot consume gluten)

    • Gemma Stafford on December 18, 2018 at 5:10 pm

      Yay, i am delighted to hear that!

  16. Cris on December 18, 2018 at 7:36 am

    Do I just double all ingredients if I want more than 6 flatbreads?

    • Gemma Stafford on December 18, 2018 at 5:45 pm

      Yes, or you can make them smaller and thinner i you like. Enjoy!

  17. Sandi on December 18, 2018 at 6:23 am

    Can you make it with fat free Greek yogurt?

    • Gemma Stafford on December 18, 2018 at 5:16 pm

      Yes you can 😀

  18. Joleen on December 16, 2018 at 4:54 am

    Can you add chopped up green onion to this recipe to make it an onion flatbread? Is there anything I should do different if I plan to add green onions?

    • Gemma Stafford on December 16, 2018 at 8:17 am

      hi Joleen,
      Yes, or chives if you have these. black onion seeds too, delicious in this bread, onion powder, garlic salt, limited only by your imagination.
      I hope you enjoy this recipe,
      Gemma 🙂

  19. mario101 on December 16, 2018 at 1:20 am

    Wow these came out amazing! . Although I had to use slightly less yogurt. Had them with a delicious curry. Thanks Gemma will definitely be making these again!

    • Gemma Stafford on December 16, 2018 at 8:30 am

      Hi Mario,
      Thank you for letting me know, I am delighted with your kind review,
      Gemma 🙂

  20. Analise on December 12, 2018 at 3:02 pm

    I tried this using chickpea flour but it was not a success. I have used chickpea flour before and I know it does not rise the same way as wheat flour. I wondered if you have tried it with chickpea flour and have you any suggestions?

    • Gemma Stafford on December 12, 2018 at 3:34 pm

      Hi there, we are working on a recipe with almond flour for flat bread so stay tuned. In terms of chick pea flour i have not tired it.

      • Trisha Smith on December 29, 2018 at 6:48 pm

        Excited to see the almond flour recipe. You’re such an inspiration, I love to read your blog. I’m mainly Keto, LCHF, but still some recipes you have have been an asset to my woe! Hopefully we will see more Keto recipes. Thank you for awesome recipes, tips and tricks!!

  21. Jill Darrow on December 10, 2018 at 3:49 pm

    This looks great! I’m one who won’t give stars until I have actually tried the recipe AS WRITTEN. My question is, if I prepare these in advance to a meal I would like to serve that evening, for ease of entertaining, what would be the best way to keep them and then rewarm ?

    • Gemma Stafford on December 11, 2018 at 10:46 am

      Im delighted to hear you like this recipe. To re warm them you can do a big batch in the oven heated to 325 for about 10-15 minutes or you can pop them back in a fying pan over low heat. I hope this helps, enjoy and happy holidays!

  22. Eileen on December 8, 2018 at 2:46 pm

    I’m trying not to eat carbs, but these look awesome, can I use almond or coconut flour?

    • Gemma Stafford on December 9, 2018 at 3:23 am

      Hi Eileen,
      Yes, but it is a different thing. Try a little portion, if you use almond flour then do a ratio of 1:4, coconut flour to almond flour to test the theory. The issue is with getting them to hold together for you. Many gluten free flours are low carb, and a mix always works best,
      Gemma 🙂

  23. Nora on December 4, 2018 at 8:31 pm

    Ever since I came upon this recipe, I have been making these flatbreads on a daily basis. Not only is it easy to make, but also very versatile! Thank you so much for sharing this recipe with us!

    • Gemma Stafford on December 5, 2018 at 7:43 pm

      Hi Nora! I’m delighted to hear you’re enjoying my flatbread recipe. Well done to you! Have you tried some of my other bread recipes?

  24. Lars Lansing on December 2, 2018 at 8:38 am

    I guess my baking powder is different from yours, Mine says 30mg for 1/8 teaspoon or 480mg for this recipe. That’s 80mg for 1 flatbread. Yet your nutrition informations says 20mg per flatbread.
    I did just make them and they are great and easy and can be used in so many ways. My homemade yogurt was a bit liquidy and I easily adjusted following your advice of referring to the video to judge consistency. Thanks for this versatile recipe and your great presentation of it.

    • Gemma Stafford on December 3, 2018 at 3:15 pm

      Hi Lars,
      I think we are still not perfect with our nutritional values, we have to pay more attention, it is important, thank you for working this out.
      I am delighted you managed this recipe well, thank you for letting me know,
      Gemma 🙂

  25. Salvatore on November 28, 2018 at 7:41 am

    I made these today using chickpea flour and greek yougurt Going in I was thinking the amount of yogurt would be different with the chickpea flour. I didn’t see the part in the directions to let the dough rest for 30 minutes so I missed that step. I added the yogurt a little at a time. When done my bowl was clean. The dough was smooth and a little tacky. After rolling it out it was hard to get it off the week floured granite counter without it wanting to break. It had good flavor but it did not puff up and was dry and not flexible. I know that you rest wheat dough to relax the gluten and so the dough will hydrate. Will resting help solve my problem or what other suggestions do you have. Maybe just the nature of using all chickpea flour. Help????

    • Gemma Stafford on November 30, 2018 at 10:42 am

      yes, you’re right i think that is just part of the texture of chick pea flour as it does not have gluten.

  26. Karen on November 25, 2018 at 8:59 pm

    Can you use sour cream or light sour cream instead of yogurt? Just curious! Sounds delicious!

  27. Johanna Aldoroty on November 24, 2018 at 3:18 pm

    Can I use almond flour for the flatbread recipe?

    • Gemma Stafford on November 24, 2018 at 5:52 pm

      Unfortunately not Johanna. We have discovered that it won’t yield you the same results.


  28. Eliza on November 23, 2018 at 6:30 am

    Can I make the dough in advance and cook later on?

    • Gemma Stafford on November 23, 2018 at 1:40 pm

      Yes Eliza. You can make it 24 hours in advance :).


  29. Saskia on November 18, 2018 at 1:30 pm

    Did you use dairy butter?
    I began to doubt because i thought that it couldnt stand so much heat?

    Love ypur videos 🙂
    Greetings from holland

    • Gemma Stafford on November 19, 2018 at 8:43 am

      Hi there! Yes, regular butter 🙂

  30. Atin Hunter on November 17, 2018 at 12:37 pm

    This recipe looks delicious, I look forward to trying it soon. Just one question. Once I have cooked them up, why do I have to wait 3 days to try them. If I just fried up something this delicious, I don’t think I could wait three days to try it. I really hope it was a typo 🙂

    • Gemma Stafford on November 19, 2018 at 8:54 am

      NO need to wait! Let me know what you think 🙂

  31. Carmalee on November 17, 2018 at 6:51 am

    I tried the flatbread recipe with coconut flour (needed it to be gluten free). It was a total disaster! Followed the recipe to the letter (except used non-gluten flour) and the dough balls came together somewhat but would not stay together when trying to use the rolling pin. Even kept adding yogurt thinking it may help keep the dough together more. It was falling apart so badly I could barely get it to the skillet. Even after cooking the dough, it continued to crumble. So disappointing!

    • Gemma Stafford on November 20, 2018 at 2:05 am

      Hi Carmalee,
      This recipe is not designed for coconut flour. There are flatbreads which can be made gluten free, but they need a blend of flours, such as almond and a little coconut, or a good quality all purpose gluten free flour mix.
      Rarely will a single source gluten free flour replace wheat flour in a recipe, though there are some exceptions. Gram/chickpea flour/Garbanzo flour are commonly used as single flours in flatbread. Gram flour is made from chickpeas and I have a method to make it here on the website. Really these are just flour/water and a resting period of at least 30 minutes before rolling and frying.
      I hope this is of help,
      Gemma 🙂

  32. Sarah on November 17, 2018 at 6:49 am

    Superb! The first one turned out a bit chewy and didn’t puff because I didn’t have my pan hot enough, but once I realised what was required they were great. I used self-raising flour and full fat Greek yogurt, a generous amount of salted Kerrygold, cooked in a smoking hot pan. I will definitely be making these again and look forward to trying different flavours out. Thank you Gemma!

    • Gemma Stafford on November 20, 2018 at 1:58 am

      Hi Sarah,
      Good job! When you allow the dough to stand for about 20 minutes it relaxes the gluten and allows the bread to fluff up too.
      I have had some great suggestions for this recipe, including using them as a quick pizza base, so how bad?
      Enjoy, do rock these up, stuff them too, they will be delicious,
      Gemma 🙂

  33. Pam Yenrick on November 15, 2018 at 3:42 pm

    I tried to make the flat bread…..mine did not look like yours or look so easy, it seems my yougart was much more thin than yours er go my dough was very sticky (no clean bowl by any means) , I kept adding flour a little at a time, it wasn’t too bad not as airy as I would have liked it but tasted good , I will try again

    Love watching you

    • Gemma Stafford on November 16, 2018 at 7:54 pm

      Hi Pam,

      Thanks for trying it. It sounds like maybe because your yogurt was running that you might not need as much as I used because mine was thick. Next time you don’t need as much.

      I’m really glad you like my videos 🙂

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