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Learn how to make 2 ingredient bread, and never buy flatbread at the store again! Made with no yeast, it’s fluffy, pliable, and so versatile!
Looking for more homemade bread recipes? Try my oat bread, cottage cheese bread, keto bread, and protein bread next.
Everyone needs a quick, easy, foolproof bread recipe that pairs with all sorts of dishes. My healthy flatbread ticks those boxes, and it’s become a weekly staple in our house!
With two (literally, two) ingredients, the bread is light and soft, perfect for all your dipping or scooping needs.
Table of Contents
Why I love this recipe
- It’s so darn easy. Just mix the ingredients into a dough, roll out the flatbreads, and cook them on the stove. It doesn’t get easier than this.
- Versatile. From pizzas to wraps and quesadillas, you can use this bread for every meal of the day. I’ll be sure to give you plenty of ideas later on.
- No yeast needed. That also means you don’t have to activate the yeast, wait for the dough to rise, or knead it constantly!
★★★★★ REVIEW
“Very easy and taste great” – Rosie
Ingredients needed
- Self-rising flour. AKA all-purpose flour with baking powder and salt already added. If you don’t have any on hand, you can make your own with my simple homemade self-rising flour. Use gluten-free self-raising flour if needed.
- Greek yogurt. The lower the fat content of your Greek yogurt, the better it will mix with the flour. Non-fat Greek yogurt worked the best for me, but reduced-fat and full-fat also worked. You can even use sour cream.
How to make 2-ingredient flatbread
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. In a large bowl, combine the flour and yogurt with a wooden spoon. Use your hands to incorporate the two until you have a smooth ball of dough.
Step 2- Divide the dough. Sprinkle flour on the dough ball and transfer it to a lightly floured surface. Press it into a circular shape and divide it into 8 even portions.
Step 3- Shape the dough. Re-flour the surface and, using a rolling pin, roll out one portion of the dough into a circular shape. Repeat until you have 8 rolled-out flatbreads.
Step 4- Cook. Heat a large skillet on medium-high heat. Once hot, cook for 2-3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining flatbread.
Ways to serve flatbread
Luckily, there are no wrong answers when it comes to what to serve alongside or use your 2-ingredient bread. Here are some ideas:
- Flatbread wrap. Filled with your favorite fillings, like gyro meat or cauliflower hummus.
- Flatbread pizza. Replace traditional pizza crust and top it with sauce and your favorite pizza toppings. Grill in the oven until it’s warm and the cheese has melted.
- Flatbread quesadillas. Fill half a flatbread with cheese, avocado, and beans, and fold in half. Heat on a non-stick pan until golden brown, flip, and cook for another minute.
- Flatbread PB&J. The classic in flatbread form! Spread generously with peanut butter and jelly!
- Breakfast wraps. Fill your wrap with scrambled eggs, cheese, and barbecue sauce, and grill on a skillet or non-stick pan.
- Dipping in your favorite soups and stews, like pumpkin curry soup or cream of asparagus soup.
Arman’s recipe tips
- Make it dairy-free. Fermented coconut yogurt makes a great vegan substitution.
- Use whole wheat flour. Plan on adding a little extra yogurt.
- Avoid using ‘natural’ yogurt. I tried this recipe with natural plain yogurt, and unfortunately, the dough was WAY too sticky and never developed the proper texture.
- Know when to flip. Once you see little bubbles forming on the dough’s surface, that’s when it’s time to flip.
- Add flavor. Brush a little olive oil or butter on the flatbread, and if you really want to take it up a notch, sprinkle on some minced garlic.
How to store leftovers
To store: If you plan on eating your flatbread within 5 days, it can be stored at room temperature in an airtight container. If you want to keep it fresher for longer, refrigerate it for up to 2 weeks.
To freeze: Place leftover flatbreads in a ziplock bag and freeze them for up to 6 months.
More recipes using my 2 ingredient dough
- 2 ingredient naan
- 2 ingredient bagels
- 2 ingredient pizza dough
- Or any of my 2 ingredient dough recipes
2 Ingredient Bread (Healthy Flatbread)
Video
Ingredients
- 1 3/4 cups self-rising flour use gluten-free, if needed
- 1 cup Greek yogurt vegan Greek yogurt, non-fat, full-fat or reduced-fat
- 1/2 teaspoon salt optional
Instructions
- In a large mixing bowl, combine your self-rising flour with Greek yogurt and mix well, until combined. Use your hands to incorporate the flour and yogurt and form a ball of dough.
- Lightly flour a wooden or kitchen surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circular shape. Divide the dough into 8 even portions.
- Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 8 uncooked flatbreads.
- Heat a large, non-stick pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.
Notes
Nutrition
Originally published April 2020, updated and republished May 2024
Have to admit i was sceptical, particularly when reading the comments from people who were not successful. Well i didnt need to worry. These were perfect, so easy, took 10 minutes from start to finish, they rose beautifully so we could use them as pockets for the homemade kebabs. My fussy son said it was better than take away. Result!
This flatbread is amazing!!! I bought a huge container of organic Greek yogurt at Costco and needed a way to use some of it. Not knowing how much I would like the flatbread, I only made a half recipe, using organic flour in the self-rising flour recipe you linked. It was so fast and tasted even better than I expected! Thanks for the great recipe! I’ll make a full batch next time!
can you make dough in advance and chill?
I wouldn’t, as it can sometimes dry out 🙂
Can I ask which Aussie brand of vegan Greek yogurt you’ve tried with this? Thank you!!!!!!
Try Nakula coconut yoghurt- It’s SO good for these recipes 🙂
Would wholemeal flour work?
Provided it is self rising.
How do you make sure the eight flatbreads are close to exact? Do you weigh the dough?
I seem to remember being told to check the date on self rising flour. If the date is expired, the product won’t rise.
I’ve recently become gluten sensitive and I pretty much hate all gluten free bread products.
I made these using Freee’s gluten free self raising flour.
I made one small switch by replacing a tablespoon of the flour with a tablespoon of milled linseed..
I’m in heaven these are so tasty and really do taste so good
Whoa, these are awesome..i can’t believe how yummy they are, I do believe making your own self raising flour gives them a better taste. Awesome, easy and affordable.
We love this recipe. I tried this for the first time this afternoon. Mine were a bit thinner than the photographs but were still flexible and delicious. This will be my go to recipe for flatbreads.
Two ingredients! Wow. It really works and so quick,easy and so tasty. Used it with lamb, tomato, lettuce, cucumber and some mint. Thanks
I’m not vegan…yet, but I do enjoying trying to eat healthy. Can’t wait to try this.
Thx for sharing
This recipe was perfect and super easy to make! Turned out great. My family loved it so much they asked me to make it again tomorrow!
Could you mix some chickpea flour in for a higher protein content or would that ruin it? Should I be looking at the oat flour recipe?
I haven’t tried- Feel free to experiment and see
I haven’t made this recipe, but would like to. But, I’m wondering where do you find vegan greek yogurt? I can’t even find it on Amazon. Could you provide a link? Sandy
Hi! I use the Nakula brand, it’s widely available in Australia. You can try a cultured vegan yogurt, they have a similar consistency to Greek, or unsweetened coconut.
Hi Arman,
Would this recipe work using ricotta cheese instead of Greek yogurt?
I haven’t tried 🙂 Feel free to experiment and see- I know it works with sour cream if that helps!