Flatbread Recipe With Only 3 Ingredients
Save RecipeMy 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.
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!
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!
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!
Oh, and don’t forget these other amazing bread recipes!
- Crazy Dough Bread Recipe: One Easy Bread Recipe with Endless Variations
- Homemade Flour Tortillas
- Traditional Irish Soda Bread
Once you’re done making those, how about heading over and following us on Facebook for more videos? Thanks!
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 :).
- 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
- 1/2 cup (4oz/115g) butter
- 2-3 cloves garlic finely minced
- parsley roughly chopped
- 1 pinch salt to taste
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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.
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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.
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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.
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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.
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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.
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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.
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Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
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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!
* 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.
Meet Gemma
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Can’t wait to try it. Can I make the bread with almond flour? and if so, how much almond flour do you use in place of the 1 cup of regular flour.
Thanks.
Hi Ann,
I think you need to add another flour to the almond flour. We use coconut flour to help to bind the almond flour. I think 1/4 cup of coconut flour to 1 cup of almond flour is about right. coconut flour is highly absorbent so you may need more yogurt. Use a strong spoon or your hand to mix to get a feel for the dough.
I suggest an experiment, to test this theory, so as not to waste these expensive ingredients,
Gemma 🙂
Just made this, and it is a wonderful recipe! The only change I will make next time is to add a dash of salt to the dough, just to bring the flavor out!
So glad you gave it a try!
Do you think I could use the Whey from my homemade yogurt?
I’m not 100% sure that would work, but great thinking!