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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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How to Make Gluten Free Flatbread

You can still enjoy fluffy flatbread if you want to eat gluten free. Try Olivia’s 3 Ingredient Gluten Free Flatbread recipe. Also made with just 3 simple ingredients, you’ll love eating these as breakfast burritos, wraps, mini pizzas, and more.

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!

4.3 from 452 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
Ingredients
  • 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
Instructions
  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*
Fat 1g2%
Cholesterol 5mg2%
Sodium 20mg1%
Potassium 220mg6%
Carbohydrates 18g6%
Sugar 1g1%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.2mg0%
Calcium 110mg11%
Iron 1.1mg6%
* 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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575 Comments

Write a Comment and Review

  1. Michelle Lanoix on September 8, 2019 at 5:16 pm

    I have 2 questions:
    – If I add salt to the flour, will it alter the texture? or is it best to leave out the salt?
    – If i want to make a pizza, what would be the oven temperature, or should I still do it on stove top?
    Enjoyed the bread!

    • Gemma Stafford on September 9, 2019 at 11:44 am

      For this recipe, the flat bread should have a bland flavor. You can add flavor to the filling – that would complement the flavor of the flatbread. For pizza, I would go for 350 to 400C – and it should be baked. I hope this helped.

  2. Tanvi Aditya on September 5, 2019 at 10:27 am

    I absolutely adore you and your wonderful recipes! When I saw how quick & easy tgiscrecipe was, I had to make it immediately. Mine didn’t come out as perfectly round as yours but they tasted great! Thank you again for sharing your recipes with us ❤️

    • Gemma Stafford on September 6, 2019 at 11:09 am

      Hi Tanvi. I’m happy to hear that. I look forward to more of your baking success in the future. Thanks for being with us.

  3. maxivic on September 4, 2019 at 11:06 am

    Hi, I would like to know, if I can do the dough and refrigerated and in the moment I want to do the bread take from refrigerator and do it.
    thanks and rgds.

    • Gemma Stafford on September 5, 2019 at 3:05 am

      Hi there,
      yes! cover it down well and allow it to rest in the fridge, then it will roll nicely for you. However, you cannot leave it there for days, perhaps 24 hours or so will be best. It is quick to run up a batch though, and cook it and bag it and refrigerate it, and then toast it before you use it.
      I hope this helps,
      Gemma 🙂

  4. Dan Dean on September 4, 2019 at 2:47 am

    You have prompted me into baking this bread tonight.
    But can I eat it tonight rather than leave it for 3 days?
    I’ll let you know how the adventure goes – I’ve never baked before.
    Thank you young lady.

    • Gemma Stafford on September 5, 2019 at 2:35 am

      Hi Dan,
      yes! we make this any time we want a quick bread for dinner. A little rest of the dough after mixing, 20 minutes will do it, makes it easy to roll and stretch the dough. Give it a go!
      Do add the liquids cautiously, 3/4 in one go, the remainder more carefully. You want a soft though not sticky dough, it is easy to go too far!
      Gemma 🙂

  5. everybodyneedsalinda on September 3, 2019 at 4:34 pm

    Can I substitute sour cream for the yogurt? It’s what I have on hand right now. I often use yogurt as a sun for sour cream (although not for cooking), but want to do the reverse.

    • Gemma Stafford on September 4, 2019 at 2:19 am

      Hi there,
      Yes! sure you can, or even buttermilk, or buttermilk substitute (https://www.biggerbolderbaking.com/homemade-buttermilk/).
      Mix this with a dinner fork, that is my best tip, to get the dough to come together in a clean ball, it is easy to over wet this type of mix. 3/4 of the liquid in one go, then the remainder more slowly, that will do it!
      Gemma 🙂

      • everybodyneedsalinda on September 4, 2019 at 1:52 pm

        thank you! and thanks for the tip! looking forward to making these!

        • Gemma Stafford on September 5, 2019 at 3:09 am

          Linda, I love your name! Haha, it makes me smile,
          Gemma 🙂

  6. RF74 on August 29, 2019 at 2:39 am

    Hi Gem!
    My stepdaughter wanted flat bread pizza but she was so disappointed about Cheesecake Factory. So today I made this for dinner with chili. With butter, I also brushed some pesto and red pizza sauce. Before flipping it over to cook the other side, I poured one beaten egg into the pan then let the bread and egg combine. It turned out so good.
    My flat bread didn’t pop up nice bubbles so I couldn’t poke a hole then pour the egg into the hole which would be perfect.
    Anyway, thank you for your inspiration!
    And take care!

    • Gemma Stafford on August 29, 2019 at 3:31 am

      Hi Rachel,
      That sounds like another genius invention from you, for your family, you are setting a very high bar.
      The flatbread pizza idea is really great, it would make for a great after school snack too for busy kids or students. Thank you for pointing this up!
      Gemma 🙂

      • RF74 on August 29, 2019 at 4:08 am

        ❤️❤️❤️hug

  7. Melanie on August 20, 2019 at 11:16 am

    Just made these for dinner to go with Cajun chicken and roasted peppers. After searching through loads of recipes these seemed without doubt the easiest – they really were and they were absolutely delicious – thank you these will be a firm favourite.

    • Gemma Stafford on August 21, 2019 at 12:55 pm

      Melanie, I am delighted with this lovely review. I wish I had been there for that dinner, it sounds right up my street!
      Gemma <3

  8. Claudia on August 18, 2019 at 1:16 pm

    Tried this twice and loved it. The breads were smaller and thicker, but that’s the way I like it.
    The place smelled like a first class Oriential restaurant and i also tried one as a tiny Pizza – delicous, too!

    Thanks!

    • Gemma Stafford on August 18, 2019 at 2:32 pm

      Thrilled to hear that, Claudia!! Thanks for letting me know 🙂

      Best,
      Gemma.

  9. RF74 on August 10, 2019 at 3:46 am

    My 1st flatbread! Gorgeous! I made the dough a little stickier to have it softer which is perfect for Gyro. It’s delicious by itself, too! Crispy bubbles on the top and soft fluffy inside. So easy but so amazing! 2 out of 3 dishes were from your recipes, my stepdaughter thanked you a million!

    • Gemma Stafford on August 10, 2019 at 3:07 pm

      Hi Rachel,

      The sauce you made sounds delicious. I’m really glad you liked this recipe. It has many different names and uses in different countries.

      Best,
      Gemma.

  10. Kim Bartle on August 10, 2019 at 1:56 am

    Can this recipe be frozen?

    • Gemma Stafford on August 10, 2019 at 2:47 pm

      the cooked breads? yes Kim absolutely. I do it all the time.

      You can’t however freeze the raw dough.

      Best,
      Gemma.

  11. Sandy on August 4, 2019 at 10:14 am

    I can’t eat Yogurt, could you recommend a different ingredient? These look delicious. Thank you 😊

  12. Nayah on August 3, 2019 at 8:01 pm

    Hi gemma! Im very much interested in making your version of flatbread. But we dont have yogurt. What can i use for subtitute? Thanks and gv a great day!

    • Gemma Stafford on August 4, 2019 at 8:06 pm

      Hi,

      can you substitute for sour cream instead? that is the other best option.

      Best,
      Gemma.

  13. Marilyn on August 3, 2019 at 6:41 pm

    Can I use almond flour instead?

    • Gemma Stafford on August 4, 2019 at 7:46 pm

      Maybe you would prefer this recipe Marilyn.

      Best,
      Gemma.

  14. Vicky on July 26, 2019 at 8:24 am

    So good! Instead of cooking the bread in a pan, I put them on the grill. It turned out amazing with grill marks and some of the bubbles got charred which just added some flavour 🙂 It was really a good pairing with a barbecue, as well as a tzatziki dipping sauce.

    • Gemma Stafford on July 26, 2019 at 11:37 am

      I’m thrilled to hear that Vicky! Thanks so much for trying it out and letting me know 🙂

      Best,
      Gemma.

  15. cherk on July 25, 2019 at 10:16 am

    these did not work at all, will try one more time but now putting in only half the yogurt and add as I need. no bubbles no puffing up …. argh …. annoying, u make it look so easy, it’s not

    • Gemma Stafford on July 28, 2019 at 5:58 pm

      Hi,

      I’m sorry to hear that. I’m very surprised there was no puffing. Everyone has different flour and yogurt so I try and give as many tips and show you step by step what to look for.

      I hope you try it again because people have had great success.
      Best,
      Gemma.

  16. sierk on July 21, 2019 at 2:10 pm

    Hi Gemma, I made the flatbread twice with greek yoghurt and although they were quite tasty I was unable to get the bubbles and they look less fluffy than in your video. Any suggestions to get them fluffier?

    • Gemma Stafford on July 22, 2019 at 3:34 pm

      Hi,

      Hum, that’s funny. The reaction with the baking powder is mostly where you will get those bubbles. Maybe is your baking powder old?
      Or did you use self raising flour?

      Best,
      Gemma.

      • sierk on July 30, 2019 at 11:13 pm

        Hi ,

        I bought a new pack of regular wheat flour and I used baking soda (could that be the problem?) instead of baking powder or is that the same?

        Thanks for your reply.

        • Gemma Stafford on July 31, 2019 at 1:35 am

          Hi there,
          yes, that is the issue, I am sorry.
          Bicarbonate of soda is a raising agent when it is used in conjunction with an acid, and in this recipe, you are using yogurt, which is an acid ingredient. However, it is best to use baking powder in this recipe, it will give a better result as the bicarbonate of soda and the yogurt would need to be in proper proportion to work well.
          I hope this is of help,
          Gemma 🙂

  17. Frankie on July 1, 2019 at 7:57 am

    I just tried this with chic pea flour and I had a total fail. Even after adding a lot more chic pea flour, I couldn’t get the dough to roll out . I only used about 3/4 cup or less of yogurt with almost 2 cups of chic pea flour ( along with the baking powder). It was still moist in the middle and stuck to the counter even with the addition of chic pea flour to the counter. Not sure what I may have done wrong

    • Gemma Stafford on July 1, 2019 at 9:06 am

      Hi Frankie. I was wondering if it was warm and / or humid when you made this flatbread. These two invisible ingredients do affect your dough’s moisture levels. At the same time, the chickpea flour also would not absorb moisture the same rate regular wheat flour does. You can try a mix of chick pea and wheat flour next time if you can have gluten. A number of Bold Bakers have reported their challenge with chickpea flour and the addition of wheat flour did help them get the results. Hope this helps. Gemma 😊

  18. Donna Roth on June 16, 2019 at 10:40 pm

    I’m on a special low carb diet, and we went to a Mexican restaurant for Father’s Day dinner. No chips for me. I didn’t have time to make the tortillas, so I tried your flatbread with a couple tweaks. I used a low carb all purpose flour and nonfat greek yogurt. I didn’t have time to do the melted butter. 🙁 They came out great. Went really good with the salsa, or just plain with a sprinkle of salt.

    Loving your recipes!!!!!

    • Gemma Stafford on June 17, 2019 at 10:02 am

      Glad that you enjoyed Olivia’s recipe! Well done!

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