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folded flatbread on a wire rack

Super Soft Yoghurt Flatbreads

Super Soft Yoghurt Flatbreads (No Yeast) - quick & simple soft flatbread recipe, with no yeast and all done in 20 minutes.
Course Main Course, Side, Main, Side Dish
Cuisine Australian, Modern Australian
Keyword parmesan flatbread
Total Time 20 minutes
Servings 4 x 20cm rounds
Calories 212kcal
Author Lee-Ann Grace | Chef Not Required


  • 1 cup / 150g self raising flour plus extra for rolling
  • 3/4 cup / 170g greek yoghurt I use low fat
  • 50 g finely grated fresh parmesan cheese
  • 1 1/2 tbsp olive oil
  • pinch fine salt
  • 1-2 tbsp milk divided
  • olive oil spray/cooking spray


  • In a medium bowl combine yoghurt, cheese, olive oil, 1 tblsp milk & salt, mix well until combined.
  • Add 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.
  • Heat 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).


  • When you are rolling out the dough into rounds you will notice that it is very soft. This also means that it is very easy to repair any spots that may need it, or if your flatbreads aren't quite as nice and round as you would like you can just tear a bit off from somewhere and literally put it where you want to add some extra and a couple more strokes of the rolling pin will stick it. 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 breads need to cook in the fry pan, the reason being that it 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 over cook them. 
  • Putting them under a clean tea towel as they finish cooking, and until you serve them will also help them stay moist & pliable.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*