Fluffy Yogurt Flatbreads with Buttered Tops (No Oven!)

If you’ve got yogurt and flour, you’ve got bread! These pillowy yogurt flatbreads are pan-cooked and brushed with butter while still hot — soft, golden, and made without yeast or rising time. Perfect for wraps, dipping, or serving with grilled summer veggies!

Ingredients:

 1 cup plain yogurt (room temp, not cold)

 1 and 1/2 cups all-purpose flour (plus more if needed)

 1/2 tsp salt

 2 tbsp melted butter (for brushing)

Optional: 1/2 tsp baking powder for extra puffiness

Directions:

1. In a mixing bowl, combine yogurt and salt. Gradually add the flour (and baking powder if using), stirring until a soft dough forms.

2. Knead lightly on a floured surface for 2–3 minutes until smooth and non-sticky.

3. Divide dough into 5–6 equal balls and cover with a cloth for 10 minutes.

4. Roll each ball into a circle about 1/4 inch thick.

5. Heat a non-stick skillet over medium heat (no oil needed). Cook each flatbread for 1–2 minutes per side, until golden spots appear and puffiness rises.

6. As soon as they come off the pan, brush generously with melted butter. Stack them to keep warm and soft.

Tips:

– Add chopped garlic or herbs to the dough for more flavor.

– Store leftovers in a zip bag and warm in the pan to refresh.

– These pair beautifully with hummus, eggs, or honey!

 You don’t need an oven to get soft, golden bread at home. These yogurt flatbreads are your shortcut to something warm and satisfying in minutes!