My recipe for super soft Greek Flatbreads is a quick and easy flatbread recipe made with Greek yoghurt that's done in 20 minutes!
These Greek flatbreads are a simple, no yeast pita bread recipe that will give you soft flatbread that is perfect for wrapping things like homemade gyros or doner kebabs.
There's no yeast, no waiting for it to activate or rise, hardly any kneading...just eating. My kind of bread!
Bread is one of my major food weaknesses (anybody with me? - thought so!), so it's probably not great that this recipe for Greek flatbreads is so easy. I almost (I did say almost!) wish it wasn't...uh-oh...
Table of Contents
Why you will love these Greek flatbreads
- They stay super soft.
- No yeast, so quick and easy to make.
- They are good for just about anything...wrapping, dipping, topping...you get the idea!
What you need to make these Greek flatbreads
- self raising/self rising flour
- Greek yoghurt (I used low fat)
- parmesan
- olive oil
- milk
- salt
- olive oil spray
Top tips for making Greek flatbreads
- The dough for these Greek flatbreads is very soft, if it tears a little when you roll it out just tear off a little piece from the side and use it to patch the hole. Just make sure the extra piece you are sticking on doesn't have flour on the base.
- I am quite specific with the time these flatbreads need to cook in the frypan, the reason being that if you cook them any longer the outside will start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't overcook them.
- Putting them under a clean tea towel as they finish cooking until you serve them will also help them stay moist & pliable.
Variations and serving suggestions
- Substitute another hard cheese for the parmesan.
- You could add some herbs to the flour.
- These Greek flatbreads make a great sandwich wrap for things like souvlaki or gyros.
- An easy side dish for dinner.
- Tear them up and put them on a grazing board.
Other recipes you may like
Quick Garlic Rolls (No Yeast) - fresh tender garlic bread rolls in 35 mins, with no yeast required! A delicious combination of cheese & garlic, with optional chives baked into the buns.
Cheesy Garlic Flatbread with Herbs - super simple and quick recipe for flatbreads stuffed with mozzarella, garlic and herbs.
No Knead Focaccia - a pillowy soft focaccia bread that is easy to make with only a handful of ingredients, no kneading and it rises overnight in the refrigerator!
Lee-Ann ♥
Soft Greek Flatbreads (No Yeast Pita Bread Recipe)
Ingredients
- 150 g self raising flour plus extra for rolling
- 170 g greek yoghurt I used low fat
- 50 g parmesan cheese finely grated
- 1½ tablespoon olive oil
- pinch fine salt
- 1-2 tbsp milk as needed
- olive oil spray/cooking spray
Instructions
- 170 g greek yoghurt50 g parmesan cheese1½ tablespoon olive oil1-2 tablespoon milkpinch fine saltIn a medium bowl combine yoghurt, parmesan, olive oil, 1 tblsp milk and salt, mix well until combined.
- 150 g self raising flourAdd flour and mix lightly until the mixture comes together as a dough, adding extra milk if required.
- Divide the dough into 4 equal portions (I use my kitchen scales for this) then take each piece of dough and lightly roll it into a ball, then on a lightly floured surface roll it out into a 22 cm / 8" circle (see notes) & repeat for remaining portions.
- olive oil spray/cooking sprayHeat a non-stick fry pan over medium high heat (without oil) and lightly spray one side of one flatbread round with olive oil spray, then place it oil side down in the pan & fry for 1 min 30 seconds.
- As the flatbread is frying, lightly spray the remaining side with olive oil spray, turn and fry the remaining side for 1 min 30 seconds (see notes).
- As they cook, remove the flatbreads to a plate & cover them with a clean tea towel (see notes).
Notes
- The dough is very soft, if it tears a little when you roll it out just tear off a little piece from the side and use it to patch the hole. Just make sure the extra piece you are sticking on doesn't have flour on the base.
- I am quite specific with the time these flatbreads need to cook in the frypan, the reason being that if you cook them any longer the outside will start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't overcook them.
- Putting them under a clean tea towel as they finish cooking until you serve them will also help them stay moist & pliable.
These turned out great. Stuck to the recipe, they were yummy. Thanks.
Awesome Sandi!
I found the mix was very sticky and difficult to roll but was worried about adding too much flour.
Hi Graham, I usually find it to be more of dry dough. Could it be your measurements? Did you measure by weight or cups (Australian)? Having said that I would just add more flour a little at a time until it reaches a consistency you can roll. It will also absorb some of the flour you put down to roll it on too .
I hope this helps! L x