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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!

4.33 from 327 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. Bellene on March 23, 2019 at 7:24 am

    Hello! I subscribed to your channel 2 years ago, and I’m a big fan! First time on the website. Anyways- I have a question! If I let the dough rest and proof for half an hour or more, will that help give me even better results? This is the first time I see a dough recipe that doesn’t need proofing.

    • Gemma Stafford on March 24, 2019 at 8:56 am

      yes honestly thats not a bad thing. I would be interested to know if you go a little different result but that time won’t harm the dough.


  2. Ousha Johnson on March 21, 2019 at 5:01 pm

    Hello, I’m thinking about doing this recipe for a class project on flatbreads but one of the criteria is that I have to pair it with something from the native country that I have chosen the recipe from. I’m from an island in the Caribbean called Trinidad & we have a lot of side-dishes that would pair well with it but I cannot do local, any suggestions?

    • Gemma Stafford on March 22, 2019 at 4:09 am

      Hi there,
      What you did not tell me is where you live! If you live here in the US then you can pair with things like avocado see Liv’s post here ( This type of bread is traditionally eaten with stews too, google some Mexican recipes, they are genius with flatbread, as are many of the countries of South America, the Indian Sub Continent and actually almost every culture in the world. In Ireland we have potato farls, a type of flat bread too, so not limited at all.
      If you are teacher here in the US you could consider entering this competition ( that would be a great thing for your school. If I had more information I could help more,
      Gemma 🙂

      • OUSHA JOHNSON on March 22, 2019 at 5:40 am

        Take a closer look at my first message again, you’d see that I did say where I live but thanks alot for the info, I’ll look into your suggestions.

        • Gemma Stafford on March 22, 2019 at 5:56 am

          Apologies, when you said you were from an Island in the Caribbean, I read it as you are now living somewhere else.
          Gemma 🙂

  3. Patricia on March 19, 2019 at 8:46 pm

    To make your flatbread could I replace the plane you’ll get and use milk for it

  4. Patricia on March 19, 2019 at 8:44 pm

    For your flatbread could I replace the plain yogurt and use milk

    • Gemma Stafford on March 21, 2019 at 6:05 am

      Unfortunately no Patricia. You have to use yogurt. Milk will not give you the same result.

      Hope this helps,

  5. lindsay d on March 18, 2019 at 4:09 pm

    didn’t feel like walking to the paratha shop today, so i tried these at home–they’re great! thanks for such an easy recipe 🙂

    • Gemma Stafford on March 19, 2019 at 3:38 pm

      I am delighted to hear that! Great job!

  6. Leticia Hernandez on March 11, 2019 at 2:27 pm

    Could sour cream be used instead of yogurt?

    • Gemma Stafford on March 11, 2019 at 4:01 pm

      Hi, yes that’s a great sub.

  7. wannabee on March 11, 2019 at 12:49 pm

    Used sour cream by mistake !! Results were awesome, light and fluffy, delicious. Next time used Greek Yogurt but it seemed to make them a bit dry, could be the brand I use, But I love this recipe, I never thought I could make my own

    • Gemma Stafford on March 11, 2019 at 4:02 pm

      YAY i am delighted to hear that, great job!

  8. Kim Humble on March 10, 2019 at 2:28 pm

    HI Emma

    Ok. So I made your amazing 3 ingredient flatbread and now my husband won’t let me buy flatbread in the grocery store. Well done Emma. I am excited to try more recipes from your site. My husband is excited for me to try as well lol

    • Gemma Stafford on March 12, 2019 at 5:47 am

      Hi Kim,
      I am happy when your husband is happy, and then you are happy too! win win I say 😉
      Do get this boy baking too, he will also like that. Men seem to love bread baking in particular, and it is relaxing too.
      Thank you for being in touch,
      Gemma 🙂

  9. Ginette Courchesne on March 10, 2019 at 2:09 pm

    Thank you for the recipe. I’m doing Keto, so could we do this recipe with almond flour? and if so, is there anything I have to change? Thank you.

    • Gemma Stafford on March 11, 2019 at 4:58 pm

      Hi yes, you can use almond flour and arrowroot starch.

  10. Stefania78 on March 9, 2019 at 10:30 am

    I forgot to say I had to make a second batch of this bread while I was still cooking the first as my family loved it so much! My partner is Turkish and he loved it as he said it tasted like lavash. I cannot believe how easy it is to make. All you recipes are amazing😊

    • Gemma Stafford on March 11, 2019 at 4:29 pm

      YAY, i am delighted to hear that, next time share a photo with us!

  11. Stefania78 on March 9, 2019 at 10:28 am

    Amazing recipe thanks Gemma!

    • Gemma Stafford on March 9, 2019 at 5:00 pm

      Thanks so much!! I’m delighted to hear that.

      Gemma 🙂

  12. Stefania Pace on March 9, 2019 at 10:24 am

    Absolutely lovely!!! My family loved this bread so much I had to make a second batch while I was still cooking the first lot! Thank you Gemma!!

    • Gemma Stafford on March 9, 2019 at 5:07 pm

      I’m really delighted to hear that!!! This is one of my favorite 🙂


  13. Alina on March 9, 2019 at 9:51 am

    looks like 2/3 cup of yogurt was way too much and so i added a bit more flower. I must admit i did not have a clean bowl when i took the dough out but it tasted delicious. I also added a bit of salt to the butter garlic mixture for more flavor.
    Gemma, can we make this with almond flour? Thank you!

    • Gemma Stafford on March 12, 2019 at 5:54 am

      Hi Alina,
      When you add liquid to flour you add it so that it is taken up by the flour you are using, this can be more or less absorbent in different places, and at different times of year! Humidity also affects this. So, 3/4 in one go, then the remainder until you get that clean ball of dough. Use a table fork to mash it into the flour too, this gives really great control over the dough.
      Do try again, then be sure to rest it too before popping on the pan. That makes a great difference to the stretching of the dough.
      I hope this helps, thank you for being in touch,
      Gemma 🙂

  14. linda on March 7, 2019 at 5:52 pm

    Delicious!!!! i added too much yogurt and had to add more flour but it all worked out fine!! great recipe… awesome video… thanks so much!!

    • Gemma Stafford on March 7, 2019 at 6:12 pm

      yay!!! I’m delighted to hear that.

      Glad you liked it.

  15. Ramya on March 6, 2019 at 9:37 am

    This recipe looks really good and I will definitely try it! Only critique I have is that this does not look like traditional naan and can’t be likened to naan. If anything, it’s closer to a roti or paratha since it’s so thin.

    • Gemma Stafford on March 7, 2019 at 2:42 am

      Hi Ramya,
      I know it may be that flatbread is your daily bread where you live, and I am guessing India or Pakistan. Flatbread is also a common daily bread in many other countries, all basically the same idea, using local ingredients, such as corn meal in Mexico for instance. Naan is just bread, so we have stolen the word, which is also commonly used around the world too. Our world is getting really small, as people travel they ring their traditions/flavors/foods with them, and this is enriching for all of us, I think you would agree.
      Thank you for being in touch,
      Gemma 😉

  16. DOREENSS on March 6, 2019 at 1:51 am

    Apologies!!! I forgot to tell you, my husband and I dripped our flat bread in hot delicious curry that I made , he thought it the best he had. And it is all thanks to you Gemma!!!

    • Gemma Stafford on March 7, 2019 at 4:44 am

      Doreen, those boys know what is what! haha, men really do love their food, and love to know the science behind it too, that is what I find here at BBB, so interesting!
      Gemma 😉

  17. DOREENSS on March 6, 2019 at 1:47 am

    I love the 3 ingredient flat bread. I tried it out , but I had to use more flour as the dough was very sticky and difficult to work with although the recipe calls for 1 cup flour and 1 cup yoghurt. I don’t know where I went wrong, please help.

    • Gemma Stafford on March 7, 2019 at 4:43 am

      Hi there,
      Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. That is the secret! I hope this makes sense to you. Do not give up!
      For this particular recipe the yogurt is not just water, or milk, but a thicker thing. Use a table fork to mash it into the flour, this will allow you to judge when it is incorporated. If you are using a Greek yogurt/strained yogurt you can also add a little milk.
      Gemma 🙂

  18. linda griffin on March 4, 2019 at 3:31 pm

    I so appreciate your wonderful recipes and detailed instructions.
    Thanks for sharing your fabulous knowledge.

    • Gemma Stafford on March 5, 2019 at 8:28 pm

      Really kind of you to say, Linda.

      Thanks so much for being apart of the community.

      Gemma 🙂

  19. Kathy fischer on March 4, 2019 at 11:56 am

    Hi Gemma can you use almond flour with this flat tortilla bread recipe

    • Gemma Stafford on March 5, 2019 at 12:22 pm

      for this i would not suggest it.

  20. Joanne McGuire-Chan on March 4, 2019 at 11:42 am

    Hi there, these look delicious. Can you make the dough and freeze some if you have too much?

    • Gemma Stafford on March 6, 2019 at 7:19 am

      Hi Joanne,
      You can freeze the flatbread, other bold bakers do this successfully. You can make this as big or small as you like, fresh is always best!
      I hope this helps, do not over wet this and you can make as few as a single bread!
      Gemma 🙂

  21. Boardwalk Brass Boardwalk Brass on February 28, 2019 at 5:40 pm

    I made it with a Greek seasoned labaneh. It was very good. Flakey and practically melted in my mouth.
    Thanks for the recipe! Better than I’ve had at any restaurant (from a tandoori oven even! ).

    • Gemma Stafford on March 1, 2019 at 1:31 pm

      I am delighted to hear that 😀

  22. Lori Parr on February 28, 2019 at 8:55 am

    This was so easy and what caught my attention was the use of yogurt! I make a 3 ingr pie crust with yogurt. And it’s the best easiest ever! Your little flat bread was so quick and easy and surprisingly tasty. I added salt and hemp hearts. I wonder if you’ve ever used other flours – like garbanzo? Anyway thanks! I just had a hankering for a little bread, I don’t eat it very often, and an entire loaf for just me usually goes to waste. This recipe was tops!

    • Gemma Stafford on March 3, 2019 at 7:47 pm

      Hi Lori,

      Sorry for my late reply. I’m traveling at the moment.

      Love your idea about using garbanzo flour. I actually just bought a bag so I’m going to try to make this bread with that for more of an authentic Indian bread.

      Great idea,

  23. RJJAXN on February 24, 2019 at 1:01 pm

    I made them however, didn’t pay attention to your very cLear instructions in regard to adjusting the amount of yogurt. So, I struggled, which was totally my fault. We could not eat the “mistakes” fast enough, dipping them in the garlic butter pan. Deeelicious! I’ll do better next time.

    • Gemma Stafford on February 25, 2019 at 9:35 am

      I am delighted to hear that, glad it still tasted good!

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