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Learn how to make 2-ingredient bread, and you won’t have to buy flatbread at the store again! Made with no yeast, it’s fluffy, pliable, and so versatile!
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 dipping or scooping. If the base sounds familiar, it’s my Greek yogurt dough, which works so well for flatbread.
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!
If you are looking for more homemade bread recipes, try my oat bread, cottage cheese flatbread, keto bread, and protein bread next.
★★★★★ REVIEW
“This was very easy and tastes great. My family loved them as sandwich wraps in their lunchboxes, or a quick vehicle for Mexican fillings.” – Rosie
Key Ingredients
- 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.
- 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. I tried this recipe with natural plain yogurt, and unfortunately, the dough was WAY too sticky and never developed the proper texture.
How to make 2-ingredient bread
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the flour and yogurt with a wooden spoon in a large bowl and mix well.
Step 2- Press the dough into a circular shape. Divide it into 8 portions.
Step 3- Roll out the dough balls into a circular shape using a rolling pin.
Step 4- Cook the flatbread in a hot skillet for 2-3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining flatbread.
Arman’s recipe tips
- Know when to flip. Once you see little bubbles forming on the dough’s surface, that’s when it’s time to flip.
- Roll out the dough until 1/8 of an inch. This flatbread puffs up as it cooks, so don’t worry if it’s super thin.
- Adjust the dough. If the dough is too thick, add more yogurt. If the dough is too thin, add more flour.
- Make it dairy-free. Fermented coconut yogurt makes a great dairy-free substitution.
- Use whole wheat flour. Plan on adding a little extra yogurt.
- 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.
Storage instructions
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 2-ingredient bread recipes
If you tried this 2 ingredient bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 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.
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!