When you need a quick bread on the fly—something soft, warm, and perfect for dipping or wrapping—this 3-Ingredient Flatbread is an absolute game changer. No yeast. No rising time. And, no complicated steps. Just Greek yogurt, self-rising flour, and a splash of olive oil—and you’re 20 minutes away from pillowy, golden flatbreads that can go with just about anything.
This is one of those staple recipes that lives in the back of my mind now. I’ve made it for last-minute dinners when I forgot to buy pita, for soup nights when we needed something to scoop up every drop, and for my kids to snack on with a little butter and honey. Even my 1-year-old, Cameron, loves tearing off soft pieces and nibbling while making a mess (of course). And my daughter Ariya? She thinks dipping it in ranch is the greatest thing ever.
What Is 3-Ingredient Flatbread?
This flatbread is a quick, no-yeast recipe made with self-rising flour, Greek yogurt, and olive oil. It’s pan-cooked on the stovetop, not baked, and doesn’t require any rising or resting. The yogurt keeps the dough super tender and flavorful, while the self-rising flour makes it puff slightly when it hits the hot skillet.
The result is a soft, slightly chewy flatbread with golden brown spots—similar to naan or pita, but even easier to make from scratch.
Budget Breakdown
Making homemade flatbread is not only delicious and quick—it’s incredibly cost-effective! Here’s a breakdown of the approximate cost per batch (based on average U.S. grocery store prices):
- Self-Rising Flour (2 cups) – about $0.30
- Plain Greek Yogurt (1 cup) – about $0.80
- Olive Oil or Butter (optional for pan) – about $0.10
Total Estimated Cost: $1.20 per batch
Cost Per Flatbread (makes ~6): $0.20 each
Compare that to store-bought flatbreads or naan, which can cost $3–$5 per pack! These homemade flatbreads are not only budget-friendly, but they’re also fresher and tastier. Perfect for families, meal prep, or anyone trying to save money while eating well.
When to Serve It
You’ll find yourself making these all the time:
- With soups and stews – Perfect for soaking up every drop
- As a wrap – Stuff with grilled chicken, veggies, or falafel
- With dips – Tzatziki, hummus, baba ganoush, you name it
- For breakfast – Spread with jam or wrap around scrambled eggs
- As a side – Serve with curries, roasted meats, or saucy dishes
- Snack time – Warm with melted butter or garlic herb topping
They’re warm, soft, and crazy versatile—great for both dinner tables and lunchboxes.
Why You’ll Love This Flatbread
- Only 3 ingredients – No yeast, no eggs, no rising
- Takes just 20 minutes
- No special tools required – Just a bowl and a pan
- Freezer-friendly – Make a big batch and save some
- Customizable – Add herbs, spices, or a quick garlic butter finish
- Soft, warm, and delicious with anything
A Lighter, Healthier Alternative to Store-Bought Bread
If you’ve ever glanced at the ingredient list on packaged flatbread or pita, you’ve probably seen a long list of preservatives, seed oils, and ingredients you can’t pronounce. That’s one of the reasons I love this homemade version so much—it’s made with just three real ingredients, and you know exactly what’s going into it.
By using Greek yogurt, you’re not only adding a little protein to your bread, but also cutting down on unnecessary sugars, oils, and fillers. There’s no yeast, no rising time, and no junk—just soft, fresh flatbread you can make in your own kitchen in 20 minutes.
This is such a great option for anyone trying to eat cleaner or cut back on highly processed bread products. It’s simple, satisfying, and seriously better than anything from the store.
Ingredient Breakdown
Let’s break it down—just three main ingredients, but they work magic together:
- Greek Yogurt – Provides moisture, structure, and subtle tanginess. Use plain, full-fat or 2%.
- Self-Rising Flour – Includes baking powder and salt, so no need for extras. If you don’t have it, you can make your own (see tip below).
- Olive Oil (for cooking) – Keeps the bread from sticking and gives those golden brown spots.
Optional:
- More flour for kneading
- Butter and herbs for brushing (see Garlic Butter variation below!)
Variations
You can keep things classic or get a little creative:
- Add chopped fresh herbs like parsley, chives, or cilantro to the dough
- Spice it up with garlic powder, smoked paprika, or za’atar
- Use flavored Greek yogurt for a subtle twist
- Brush with garlic butter after cooking for naan-style flavor
- Turn it into pizza – Add sauce, cheese, and bake under the broiler!
Garlic Butter Variation
As soon as the flatbreads come out of the skillet, brush them with a quick garlic butter for extra flavor:
- 2 tbsp melted unsalted butter
- 2 cloves garlic, minced
- 1 tsp chopped fresh herbs (like parsley or thyme)
Mix and brush over warm flatbreads. Don’t cook the garlic directly in the skillet—it can burn quickly!
How to Make Self-Rising Flour at Home
Don’t have self-rising flour in your pantry? No problem—you can make your own in just seconds using simple staples.
Here’s how:
Homemade Self-Rising Flour Formula:
- 1½ cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
Whisk it together until evenly combined, and that’s it! You’re ready to use it in place of store-bought self-rising flour for this flatbread or any other quick bread recipes.
This little trick has saved me more than once when I ran out unexpectedly—and it works just as well in this recipe.
Troubleshooting Tips
Dough too sticky?
Add more flour a tablespoon at a time until it’s smooth and easy to knead.
Dough too dry?
Add a spoonful of yogurt or a splash of water to bring it together.
Flatbread not puffing?
Make sure your skillet is fully preheated. A hot surface helps the flatbread bubble and brown.
Burning or browning too fast?
Turn the heat down slightly and cook for less time on each side.
Flatbread Pizza, Wraps & Sandwiches
This isn’t just a side bread—it’s a full-on meal base, depending on how you use it!
Flatbread Pizza
Once cooked, these rounds make the perfect quick pizza crust. Just spread on some marinara or pesto, top with cheese and your favorite toppings, and broil for 2–4 minutes until bubbly and golden. My husband loves turning these into BBQ chicken flatbreads on busy weeknights.
Flatbread Wraps
Because these are soft and flexible, they also work great as sandwich wraps! Fold them around grilled chicken, turkey, roasted veggies, or whatever you’ve got in the fridge. I’ve even used them as a lunchbox swap for tortillas when we’ve run out—they hold together well and taste even better.
They’re just incredibly versatile, whether you’re making a quick snack, a fast dinner, or prepping lunches for the week.
Storage & Serving Tips
To store:
- Keep cooled flatbreads in an airtight bag or container
- Refrigerate for 5–7 days
- Freeze for up to 3 months with parchment between each flatbread
To reheat:
- Microwave for 20–30 seconds
- Or rewarm in a hot skillet for 1–2 minutes
- Let frozen flatbreads thaw at room temp before reheating
Make-Ahead & Freezing Tips
- You can prep the dough in advance and keep it in the fridge for up to 2 days
- Or shape and freeze the uncooked rounds between parchment for easy cooking later
- Already-cooked flatbreads freeze beautifully—just reheat straight from frozen for a quick side or snack
FAQ – 3-Ingredient Flatbread
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because it’s thicker. If using regular yogurt, drain it first or use slightly less.
What if I don’t have self-rising flour?
Make your own! Mix 1½ cups all-purpose flour with 2¼ tsp baking powder and ½ tsp salt.
Can I bake these instead of frying?
You can, but they won’t get the same golden spots or soft texture. A hot skillet or griddle gives the best result.
Can I double the recipe?
Yes! It scales up easily. Just keep the dough covered so it doesn’t dry out while you work in batches.
Do these taste like naan?
They’re similar—soft, chewy, and perfect with butter or curry—but slightly less rich since there’s no yeast or eggs.
What kind of pan should I use?
A nonstick skillet, cast iron pan, or griddle all work well. Just make sure it’s preheated before adding your dough.
Can I make the dough ahead and cook later?
Yes! Wrap the dough tightly and refrigerate for up to 2 days. Let it sit at room temp for a few minutes before rolling out.
Great Starter Recipe for New Bakers
If the idea of baking your own bread sounds intimidating—this is the recipe to start with. There’s no yeast to deal with, no proofing or rising time, and no mixer needed. It comes together in one bowl, cooks in a skillet, and goes from dough to table in under 20 minutes.
Even if you’ve never made bread before, you can do this. It’s almost impossible to mess up, and once you try it, you’ll wonder why you didn’t make homemade flatbread sooner. My daughter even helps me roll them out sometimes—flour everywhere, but totally worth it.
This is one of those confidence-building recipes that turns non-bakers into bread people.
Can I Bake These Instead of Cooking on the Stove?
While I always recommend pan-cooking these flatbreads for that golden, slightly charred finish, yes—you can absolutely bake them instead.
To bake:
- Preheat your oven to 425°F
- Place rolled-out flatbreads on a parchment-lined baking sheet
- Bake for 8–10 minutes, flipping halfway through
- Watch for light golden spots; they won’t puff quite the same, but they’ll still be delicious
The baked version has more of a pita or soft cracker feel—still chewy and perfect for dipping or sandwich wraps. It’s also great if you want to cook several at once or avoid using a stovetop in the summer heat!
Final Thoughts
This 3-Ingredient Flatbread has become one of those reliable, go-to recipes I reach for whenever we need a quick bread option. It’s warm, soft, endlessly adaptable, and comes together faster than it takes to run to the store for pita.
Whether we’re using it to scoop up soup, wrap around grilled chicken, or simply slather it with butter, this flatbread never lasts long in our kitchen. It’s one of those little wins that makes dinner feel complete—even when life is chaotic.
If you’ve never made homemade bread before, this is the perfect place to start. And if you have? This one might just become your new favorite.
Recipes To Pair With This Flat Bread
3 Ingredient Flatbread
Ingredients
- 1 cup Greek yogurt
- 1½ cups self-rising flour plus more if needed
- 1 tablespoon olive oil for cooking
Instructions
- In a mixing bowl, stir the Greek yogurt to loosen it up. Add 1 cup of self-rising flour and mix to combine. Gradually add more flour until a dough forms.
- Transfer the dough onto a floured surface and knead for 1–2 minutes until smooth and no longer sticky. Add more flour if necessary.
- Divide the dough into 6 equal pieces. Lightly flour your work surface.Roll each piece into a ball, then flatten into a round approximately 5-6 inches wide.
- Heat a skillet or frying pan over medium heat. Once hot, cook each flatbread for about 30-40 seconds on each side, until the flatbread puffs up and is cooked through with golden brown spots.
- Serve warm as is or with melted butter and herbs. Enjoy!
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!