Go Back
–+ servings

Grilled Yoghurt Flatbread

The perfect accompaniment to your favorite dips and spreads. The flatbreads have beautiful grill marks, and are a little crispy, a little chewy, with a nice tanginess from the yoghurt.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes
Course: Breads
Cuisine: Mediterranean
Keyword: appetizer, flatbreads, no-yeast breads, quick and easy
Servings: 6 flatbreads
Calories: 144kcal

Ingredients

  • 1½ cups all-purpose flour plus more for work surface
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 1½ cups full-fat plain Greek yogurt

Instructions

  • In a medium sized bowl, combine the flour, baking powder, and salt Add the yogurt ½ cup at a time stirring with a fork until it forms into a moist dough.
  • Transfer the dough to a lightly floured work surface and knead until smooth, about 10 to 15 turns. Cover the dough loosely with a lightly dampened tea towel or plastic wrap and let rest for 15 - 30 minutes.
  • Preheat gas grill to 400° F
    Divide the dough into 6. Lightly oil your hands and roll each piece into a ball, then flatten them slightly with the palm of your hand.
    Lightly dust your work surface with a little flour. Roll out each ball into a 6-inch round. Transfer to a rimmed baking sheet and brush the tops with olive oil.
  • Place oil-side down on the grill. Brush the tops with more oil.
    Grill until the bread begins to puff up and the undersides are crisp, 2 to 4 minutes. Flip and grill until the second side is browned, 2 to 4 minutes more. Remove from the grill.
  • Serve warm with your favorite dips and spreads

Notes

  1. Thick Greek yoghurt works best in this recipe. As yoghurt consistency may vary, you may not need the full amount to moisten the dough. If the dough is too sticky, add additional flour a tablespoon at a time, until you have a soft dough, that is not too sticky to manage. 
  2. Add additional flavour to your flatbread with fresh or dried herbs.  Finely chop 2 tablespoons of your favorite fresh herbs and stir into the flour mixture before adding the yoghurt. Or, sprinkle a pinch of your favorite dried herb on each warm flatbread straight off the grill.
  3.  Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Rewarm in a 300°F oven or on a warm frying pan.

Nutrition

Calories: 144kcal | Carbohydrates: 26g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 424mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Calcium: 177mg | Iron: 2mg
Tried this recipe?Let us know how it was!