Not only are these easy 3-ingredient and 20-minute flatbreads absolutely DELICIOUS, but they’re also good for you!!! The secret? Using skyr or greek yogurt – the perfect way to add moisture and structure to dough while adding in lots of natural PROTEIN!!! It’s low effort, high reward and doesn’t even require you to put the oven on!
There are SO MANY uses for these flatbreads from a simple peanut butter and jelly roll up, to making wraps for lunch, breakfest wraps, gyro wraps, flatbread pizzas, quesadillas and MORE!!!
❤️ Why You’ll Love 3-Ingredient Flatbreads
- You only need 3 Ingredients – skyr/greek yogurt, flour, & baking powder! Salt is a pantry staple and feel free to add other spices as well 🙂
- Takes 20 minutes to make – making a bread may seem intimidating but this recipe is super low effort. One bowl, minimal waiting, made on the stove!
- Good for you – just one pita has between 5-6 grams of protein (depending on the skyr you use) and less than 100 calories. PLUS it’s made with simple, clean ingredients and no additives.
🍲 Ingredients
Skyr or Greek Yogurt – I love using skyr for this recipe because it has even more protein than greek yogurt, but either works! ***you may need to adjust the amount of flour depending on what you use as some yogurts are thinner than others. This is what will add moisture, tenderness and bind the dough all while adding in that protein boost.
All purpose flour – gives the dough structure and body.
Baking powder – gives the dough some lightness and lift. The leavening helps the flatbreads puff slightly and prevents them from being too dense or tough.
Salt & other seasonings (optional) – this is where you can make it your own! A pinch of salt does it for me but feel free to add garlic powder or any other seasonings of choice.
👩🍳 How to Make 3-Ingredient Flatbreads
Mix the ingredients
- Mix yogurt, flour, baking powder, salt, and optional seasoning into a dough in a bowl until a shaggy dough forms.
Form the dough
- Transfer the shaggy dough to a work surface, and use your hands to bring the dough together. Knead briefly until a semi-smooth dough ball forms, about 2-3 minutes. No need to over-knead here! Place the dough back in the bowl, cover with a towel and let it rest for 10 minutes.
Shape the flatbreads
- Add the dough back to a floured surface. Divide it into 4–8 pieces, depending on how large you want them (less = bigger.) Roll each piece into thin, even pieces. Should be about the thickness of a tortilla. Place the finished flatbreads onto a tray and cover with a towel. Use parchment to separate layers of flatbread so they don’t overlap.
Cook the flatbreads
- Heat a skillet over medium high heat. Then lower the heat to medium and add the flatbreads in the hot dry skillet, one at a time. Cook each one for 2-3 minutes per side, until golden and puffed.
- Remove from heat and keep on a plate covered with a towel to keep warm.
🪄 Tips and Tricks
- Don’t over-knead — You just want the dough to come together and smooth out a bit. Overworking it can make the flatbreads tough.
- Let it rest — That 10-minute rest helps relax the dough, making it easier to roll out and cook evenly.
- Roll them too thin — About tortilla thickness is perfect. Too thick and they won’t cook through; too thin and they might crisp instead of staying chewy.
🗒 Best served with
- Chicken Gyros – here’s the recipe.
- Quesadillas
- Flatbread pizzas
- Simple wraps – cold cuts, veggies, pb & j
👝 How to Store Leftovers
To store leftovers
Let the flatbreads cool completely, then stack them with pieces of parchment in between and pop them in a zip-top bag. Store in the fridge for up to 4–5 days.
To freeze
Same deal — layer with parchment, seal in a freezer-safe bag, and freeze for up to 2 months.
To reheat
Warm them in a hot skillet for a minute or two per side, or microwave wrapped in a damp paper towel until soft and warm.
🤔 Common Questions
You can try a 1:1 gluten-free flour blend, but the texture will be a little different — more delicate and less chewy. You may need to play with the moisture a bit.
Yes! It gives the flatbreads a little puff and keeps them soft. Without it, they’ll be a bit denser.
Totally. They’re great made in advance — just store them with parchment between each one and reheat when you’re ready to serve.
3-Ingredient Flatbreads
Ingredients
- 1 cup plain skyr or Greek yogurt, ~240g
- 1¼ cups all-purpose flour, ~150g
- 1 tsp baking powder
- pinch salt
- Optional: Garlic powder & oregano or za’atar, for seasoning
Instructions
Mix the ingredients
- Mix yogurt, flour, baking powder, salt, and optional seasoning into a dough in a bowl until a shaggy dough forms.
Form the dough
- Transfer the shaggy dough to a work surface, and use your hands to bring the dough together. Knead briefly until a semi-smooth dough ball forms, about 2-3 minutes. No need to over-knead here! Place the dough back in the bowl, cover with a towel and let it rest for 10 minutes.
Shape the flatbreads
- Add the dough back to a floured surface. Divide it into 4–8 pieces, depending on how large you want them (less = bigger.) Roll each piece into thin, even pieces. Should be about the thickness of a tortilla. Place the finished flatbreads onto a tray and cover with a towel. Use parchment to separate layers of flatbread so they don’t overlap.
Cook the flatbreads
- Heat a skillet over medium high heat. Then lower the heat to medium and add the flatbreads in the hot dry skillet, one at a time. Cook each one for 2-3 minutes per side, until golden and puffed.
- Remove from heat and keep on a plate covered with a towel to keep warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasted great!