An Easy And Delicious Flatbread Recipe With Only 3 Ingredients””

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.

You can also use flatbreads for making flatbread pizza. Looking for a flatbread pizza dough recipe? Then look no further than this flatbread recipe that uses no yeast, perfect for a thin crust pizza.

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!

“You’re  going to call it …  YUMMY!”

Is This Flatbread Recipe Healthier Than 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 it’s perfect for everyone to eat!

Prep Time 5 mins
Cook Time 4 mins
Total Time 9 mins
My delicious and easy flatbread recipe uses a base of yogurt and flour — and that’s it!
Use it everywhere you’d normally use regular bread :).
Author: Gemma Stafford
Servings: 6 flatbreads


  • cup (8 oz/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 (5 oz/142g) all-purpose flour*
  • 2 teaspoons baking powder

Optional toppings

  • 1/2 cup (4 oz/115g) butter
  • 2-3 cloves garlic (finely minced)
  • parsley (roughly chopped)
  • pinch salt (to taste)


  • 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. 
  • 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.
  • Once the dough is formed into a smooth ball, place it on a floured surface. 
  • Using a knife divide the dough into 6 (2 oz) balls.
  • 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 nice air bubbles in between. 
  • 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.
  • Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
  • Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
  • 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. 

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. 

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