This Greek Yogurt High-Protein Flatbread is a game-changer for health-conscious food lovers who crave soft, flavorful bread without the guilt. Rich in protein, low in carbs, and incredibly easy to make, this flatbread can be used for wraps, pizzas, sandwiches, or even as a side to your favorite dips and curries.
The secret lies in the Greek yogurt, which not only boosts the protein content but also makes the dough delightfully tender and slightly tangy. Whether you’re aiming to build muscle, lose weight, or simply eat clean, this flatbread fits seamlessly into your lifestyle. With just a few ingredients and no yeast required, you can whip up this versatile bread in under 30 minutes. It’s the perfect homemade option to replace store-bought breads that are often packed with preservatives and refined flours.
Ingredients
1 cup plain Greek yogurt (full-fat or low-fat)
1 cup all-purpose flour (or whole wheat flour for extra fiber)
1 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon olive oil (optional, for softer texture)
Additional flour for dusting
Instructions
- Prepare the dough
In a large mixing bowl, combine the flour, baking powder, and salt. Mix well to ensure even distribution of dry ingredients. Add in the Greek yogurt and mix with a spoon or spatula until a shaggy dough begins to form. If the dough feels too dry, you can add a small spoonful of yogurt; if it feels too sticky, add a bit of flour. - Knead the dough
Turn the dough onto a floured surface and knead it for about 3 to 5 minutes until smooth and elastic. This helps to develop some structure and makes the flatbread easier to roll out. If the dough sticks to your hands, sprinkle a little more flour as needed. - Rest the dough
Let the kneaded dough rest for about 10 minutes. This step relaxes the gluten and makes rolling the dough easier. You can cover it with a kitchen towel or wrap it loosely in plastic to prevent it from drying out. - Divide and shape
Once rested, divide the dough into 4 to 6 equal parts depending on how large you want your flatbreads. Roll each piece into a ball, then use a rolling pin to flatten each ball into a round or oval-shaped flatbread about ¼-inch thick. Dust with flour as needed to prevent sticking. - Cook the flatbread
Heat a non-stick skillet or cast-iron pan over medium-high heat. Once hot, place one flatbread on the dry skillet. Cook for about 2–3 minutes on one side or until bubbles start to form and the bottom develops golden brown spots. Flip and cook the other side for another 2 minutes. Press down gently with a spatula for even cooking. Repeat with the remaining dough portions. - Optional brushing
For added flavor and softness, you can brush the cooked flatbreads with a bit of olive oil or melted butter while they’re still warm. You may also sprinkle them with herbs, garlic powder, or chili flakes for extra taste. - Serve or store
Serve the flatbreads warm with your favorite dip, wrap them around grilled veggies or meat, or use them as a base for a protein-packed pizza. To store, wrap them in foil or a clean cloth and keep in an airtight container at room temperature for up to two days, or refrigerate for up to a week. They can also be frozen for longer storage—just reheat in a pan or microwave when ready to eat.
This Greek Yogurt High-Protein Flatbread offers the ideal balance of taste, texture, and nutrition. With no yeast or waiting for hours to rise, it’s a simple yet rewarding recipe that fits into any busy schedule. Whether you’re cooking for yourself or feeding the family, this flatbread is sure to become a new favorite in your healthy recipe rotation.