5-Ingredient Greek Yogurt Protein Flatbread (No Yeast) – Quick, Soft, and High-Protein

This flatbread comes together fast, uses pantry staples, and packs in extra protein thanks to thick Greek yogurt. There’s no yeast, no long rise, and no special equipment. You’ll get soft, flexible rounds that work for wraps, pizzas, and dipping.

Make a batch for the week, or cook them fresh in minutes when you need a quick base for dinner.

What Makes This Recipe So Good

• Only five ingredients: Simple, affordable, and easy to keep on hand.
• No yeast needed: Baking powder provides lift, so you can cook right away.
• High in protein: Greek yogurt adds body, tenderness, and extra protein.
• Versatile: Use it for wraps, mini pizzas, quesadillas, or as a side to soup and salad.
• Ready in minutes: Mix, roll, and cook on a hot pan—no oven required.

What You’ll Need

• 1 1/2 cups (190 g) all-purpose flour (plus extra for dusting; see Alternatives for swaps)
• 1 cup (240 g) thick Greek yogurt (2% or 5% for best texture)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1–2 teaspoons olive oil (plus a little more for cooking)

Step-by-Step Instructions

1. Whisk the dry ingredients. In a mixing bowl, combine flour, baking powder, and salt until evenly distributed.
2. Add yogurt and oil. Spoon in the Greek yogurt and add 1–2 teaspoons olive oil. Mix with a spoon until shaggy, then switch to your hands to bring it together.
3. Knead briefly. Turn the dough onto a lightly floured surface. Knead for 1–2 minutes until smooth and slightly tacky but not sticky.

   If it’s sticky, dust in a tablespoon of flour at a time. If it’s dry, add a teaspoon of yogurt.

4. Rest the dough (optional but helpful). Cover and let sit 5–10 minutes. This relaxes the gluten and makes rolling easier.
5. Divide and shape. Cut into 6 equal pieces for small flatbreads or 4 for larger wraps.

   Roll each piece into a ball.

6. Roll it out. Dust your surface and rolling pin. Roll each ball into a round or oval, about 1/8-inch thick (2–3 mm). Don’t stress about perfect circles.
7. Preheat the pan. Heat a large cast-iron or nonstick skillet over medium to medium-high.

   Lightly brush with olive oil.

8. Cook the flatbread. Lay a rolled dough onto the hot pan. Cook 1–2 minutes until bubbles form and the underside has golden spots. Flip and cook another 1–2 minutes.

   Adjust heat to prevent burning.

9. Keep warm. Stack cooked flatbreads in a clean kitchen towel to stay soft while you finish the batch.
10. Serve. Brush with a touch of olive oil, sprinkle with sea salt or herbs, and enjoy warm.

How to Store

• Room temperature: Keep in an airtight container for up to 24 hours.
• Refrigerator: Store up to 4 days. Reheat in a hot skillet for 30–60 seconds per side or in the microwave wrapped in a slightly damp paper towel.
• Freezer: Freeze with parchment between pieces in a zip-top bag for up to 2 months. Thaw at room temp or warm directly from frozen in a skillet.

Why This is Good for You

• Protein-rich: Greek yogurt bumps up protein, helping keep you fuller longer.
• Balanced carbs: Provides a satisfying base without heavy oils or sugar.
• Calcium and probiotics: Yogurt contributes calcium and live cultures (some survive cooking minimally; overall, it’s a nutrient-dense swap for butter-heavy doughs).
• Customizable: Whole-grain or higher-protein flour options can increase fiber and nutrients.

What Not to Do

• Don’t use runny yogurt. Thin yogurt will make the dough sticky.

  If yours is loose, strain it or add a bit more flour.

• Don’t overwork the dough. Knead just until smooth; over-kneading makes it tough.
• Don’t roll too thick. Thick rounds won’t cook through before the outside browns.
• Don’t overcrowd the pan. Cook one or two at a time for even heat and better browning.
• Don’t skip salt. A small amount makes a big difference in flavor.

Alternatives

• Flour swaps: Use white whole wheat or half whole wheat, half all-purpose for more fiber. For higher protein, try bread flour (adds chew). For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.
• Dairy-free: Use a thick, unsweetened dairy-free Greek-style yogurt.

  If it’s very thick, you may need a teaspoon or two of water to bring the dough together.

• Flavor add-ins: Mix in 1–2 teaspoons dried herbs, garlic powder, or everything bagel seasoning. Finish with a brush of garlic butter or olive oil and herbs.
• Cooking method: Bake at 450°F (230°C) on a preheated sheet for 4–6 minutes, flipping halfway, if you prefer the oven.

FAQ

Can I make the dough ahead of time?

Yes. Wrap tightly and refrigerate for up to 24 hours.

Bring to room temperature for 15–20 minutes before rolling for easier handling.

How do I prevent the dough from sticking?

Use a lightly floured surface and keep your rolling pin dusted. Add flour in small amounts as needed, but avoid adding too much or the flatbread will be dry.

Why isn’t my flatbread puffing?

The pan may not be hot enough, or the dough may be too thick. Make sure the skillet is properly preheated and roll the dough thin.

Can I add more protein?

You can swap up to 1/4 cup of the flour with unflavored whey or pea protein.

Add a teaspoon or two of water if the dough feels dry.

What’s the best pan for cooking?

A cast-iron skillet gives the best color and heat retention. A good nonstick pan also works well for easy release.

Wrapping Up

This 5-ingredient Greek yogurt protein flatbread is quick, soft, and flexible enough for anything you’re making. It’s an easy weeknight staple that tastes great fresh off the pan and holds up well in the fridge or freezer.

Keep the ingredients on hand, and you’ll always have a reliable base for wraps, pizzas, and simple meals.

5-Ingredient Greek Yogurt Protein Flatbread (No Yeast) - Quick, Soft, and High-Protein

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• 1 1/2 cups (190 g) all-purpose flour (plus extra for dusting; see Alternatives for swaps)
• 1 cup (240 g) thick Greek yogurt (2% or 5% for best texture)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1–2 teaspoons olive oil (plus a little more for cooking)

Instructions

 

• Whisk the dry ingredients. In a mixing bowl, combine flour, baking powder, and salt until evenly distributed.
• Add yogurt and oil. Spoon in the Greek yogurt and add 1–2 teaspoons olive oil. Mix with a spoon until shaggy, then switch to your hands to bring it together.
• Knead briefly. Turn the dough onto a lightly floured surface. Knead for 1–2 minutes until smooth and slightly tacky but not sticky.If it’s sticky, dust in a tablespoon of flour at a time. If it’s dry, add a teaspoon of yogurt.
• Rest the dough (optional but helpful). Cover and let sit 5–10 minutes. This relaxes the gluten and makes rolling easier.
• Divide and shape. Cut into 6 equal pieces for small flatbreads or 4 for larger wraps.Roll each piece into a ball.
• Roll it out. Dust your surface and rolling pin. Roll each ball into a round or oval, about 1/8-inch thick (2–3 mm). Don’t stress about perfect circles.
• Preheat the pan. Heat a large cast-iron or nonstick skillet over medium to medium-high.Lightly brush with olive oil.
• Cook the flatbread. Lay a rolled dough onto the hot pan. Cook 1–2 minutes until bubbles form and the underside has golden spots. Flip and cook another 1–2 minutes.Adjust heat to prevent burning.
• Keep warm. Stack cooked flatbreads in a clean kitchen towel to stay soft while you finish the batch.
• Serve. Brush with a touch of olive oil, sprinkle with sea salt or herbs, and enjoy warm.