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folded flatbread sitting on a wire rack
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Soft Greek Flatbreads (No Yeast Pita Bread Recipe)

These Greek Flatbreads are the perfect no yeast pita bread recipe. Using Greek yoghurt they stay super soft and only take 20 minutes.
Course Main, Main Course, Side, Side Dish
Cuisine Modern Australian
Total Time 20 minutes
Servings 4
Calories 284kcal
Author Lee-Ann Grace

Ingredients

  • 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
  • 150 g self-raising flour (self-rising) plus extra for rolling
  • olive oil spray/cooking spray
Metric - US customary

Instructions

  • In a medium bowl combine yoghurt, parmesan, olive oil, 1 tblsp milk and salt, mix well until combined.
    170 g greek yoghurt, 50 g parmesan cheese, 1½ tablespoon olive oil, 1-2 tablespoon milk, pinch fine salt
  • Add flour and mix lightly until the mixture comes together as a dough, adding extra milk if required.
    150 g self-raising flour (self-rising)
  • 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 my notes) and repeat for the 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.
    olive oil spray/cooking spray
  • 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 my 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Serving: 0g | Calories: 284kcal | Carbohydrates: 31g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 130IU | Calcium: 210mg | Iron: 2mg