Easy 2-Ingredient Flatbread Recipe - easy soft flatbread made with self-rising flour, natural sour cream and no yeast. Perfect for wraps, in place of pizza dough or dipped in curry.
If you like homemade breads, you may also like my No-Knead Bread and Homemade Pizza Dough.
EASY FLATBREAD
The magical 2-ingredient dough is not at all new, however recently it's gaining popularity. It's easy, does not require any raising time since there is no yeast involved, it's versatile and the final result is soft and delicious! You can use it to make bagels, pizza, pretzels, dinner rolls, flatbread, and pita bread. It is a mix of self-rising flour and Greek yogurt. I don't usually have self-rising flour on hand so I made my own mix. I also know that natural sour cream has a similar texture and consistency as Greek yogurt and it is perfect for this recipe.
Ingredients Needed:
- self-rising flour OR all-purpose flour and baking powder
- salt
- Greek yogurt OR natural sour cream
What is Flatbread?
Flatbread is an unleavened bread, made without yeast. It is usually thin and crispy, perfect for breaking into pieces and dipping in curry or used for wraps with gyros meat or shawarma meat.
How to make 2-Ingredient Flatbread?
- To make this soft and pliable flatbread, measure out flour, baking powder and salt and combine in a large mixing bowl.
- Add natural sour cream and stir together with a wooden spoon or spatula.
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- Form into a ball.
- Place on a floured surface and let rest for 20 minutes.
- In the meantime, grease a cast iron skillet and set over medium to medium-high heat.
- Form the dough into a log and cut into 8 pieces. Start in the middle of the dough log and cut each half into two until you have 8 pieces.
- Form each piece of dough into a ball, flatten gently on a floured surface and roll out into a thin circle.
- Carefully, place the rolled out dough onto the preheated skillet and fry on each side for about 2 minutes OR until it is golden and golden brown spots form on the surface.
What Can I Substitute for Self-Rising Flour?
Self-rising flour is a mix of flour with a leavening agent, like baking powder. You can make your own and store in a container or remember to add 1.5 teaspoons of baking powder and ¼ teaspoon of salt per 1 cup of flour needed.
No Yeast
To make a fluffy and soft flatbread without yeast, you will need another leavening agent. Self-rising flour is perfect for that because it contains baking powder. You can use store-bought self-rising flour or make your own mix. It's very easy! The flour along with Greek yogurt or natural sour cream (or coconut yogurt to keep it vegan) creates a soft and pliable flatbread.
How to Use Flatbread?
- use it in place of a yeast pizza dough, top with tomato sauce, pepperoni and cheese and bake until cheese is melted. So good!
- tore into pieces and serve with a big bowl of curry and rice.
- use as a wrap to serve shawarma or gyros meat and vegetables
- spread with hummus and top with veggies for a healthy lunch
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Easy 2-Ingredient Flatbread Recipe
Ingredients
- 3 cups all-purpose flour see note if using self-rising flour
- 3 and ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 and ½ cups natural sour cream or Greek yogurt
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt.
- Add natural sour cream and stir with a wooden spoon.
- Form the dough into a ball. Place on a floured surface. Let rest for 20 minutes.
- Next, form the dough into a log and slice in half. Slice each half into two and keep going until you have 8 pieces.
- Form each dough piece into a ball and roll out with a rolling pin into a thin circle.
- Grease a cast iron 11-inch skillet. Preheat oven medium to medium-high heat.
- Carefully, place each piece in skillet and fry on each side for 2 minutes OR until it is golden and golden brown spots appear on the surface.
- Remove from skillet and repeat with remaining pieces of dough.
Lee-Ann says
hi
has anyone tried this with gluten free flour....like say doves farm?
Id also be using a dairy free yogurt.....
thanks
Ruth says
I made this with AP gluten-free flour. It turned out well. Getting the patties thin enough is a little harder without gluten holding things together, but I found using a spatula to transfer them to the pan made things easier.
David Paul Morgan says
I use the dove flour.
I roll them thin between the non stick baking parchment makes them easier to handle
Drop flat onto onto the pan and peel back gently.
Anners says
I did and it turned out horrible and I really don’t recommend Substituting the flour or dairy free
Cosy says
Fantastic! Easy to follow instructions, totally impressive. Keep the good work up.
Anna says
Wonderful! Thank you so much, Cosy!
Tellus says
These are so delicious! Also, for anyone wondering, you can totally use sourdough discard. I only had 1/2 cup of sour cream so I topped the rest off with discard ( 100% hydration) and they came out amazing.
Anna says
Thank you so much, Tellus!
Bianca says
Thank you. I used plain yoghurt and self rising flour and the flatbread turned out really well. So happy to have found your recipe.
Margaret says
Love this flatbread. So easy. I didn't have enough sour cream so I used plain whole fat yogurt. The yogurt was too runny so I drained it in a coffee filter and colander to drain out the excess water until it was thick like sour cream. I fry one side, flip it and then put on toppings and place in oven at 400. Did a bruschetta, a sweet sausage and fennel and a buffalo chicken topping. I will experience with more. I assume the nutrition is for sour cream and not yogurt.
Michele says
Hi Anna - this is a great recipe, thanks! I used 1% yogurt, and it worked perfectly. My family was really impressed, this is definitely a keeper!
Anna says
That's wonderful, Michele! I am so glad it was a success! Thank you for trying my recipe!
Venola says
hi
can i use buttermilk instead of the Greek yogurt
Mary says
I'm horrible at leaving reviews, but I had to take a minute if this recipe. This was AMAZING!! I had my reservations because past recipes have disappointed. This one surely does not!
Anna says
Hi Mary! I am so happy to know you enjoyed the flatbread! Yay! Thank you so much for trying my recipe!
Lorraine Lavers says
I've just made these, I've used Greek yoghurt as we prefer it over any cream. I've added tuscan spice/herb mix, divine! Thankyou 😊
Anna says
Wonderful! Thank you so much, Lorraine!
sonia says
G we just got back from Spain and I found flatbread everywhere did you check the supermarket called...Mercadona... I absolutely love shopping in Europe things I could never find in the states I find there and we stay for weeks and I cook almost every meal
James F says
I never comment on a recipe, but this one is awesome. My wife has a non-celiac gluten allergy, and this flat bread recipe worked perfectly with gluten free all purpose flour. The baking soda and salt gave it the chewy gluten/yeast feel in the mouth without needing wheat. There crispy edges and imperfect shapes made for an awesome pizza evening tonight, and a nice chewy dip scoop last time I made it. Thank you so much!
Anna says
Hi James! Your comment just made my day! Thank you so much for trying my recipe. I am thrilled that it worked with gluten free flour. I love it that you made the flatbread and both you and your wife enjoy it. Yay! Thank you so much! Have a wonderful rest of the week!
Lindy says
Hi Anna, I've made this bread and it's so easy and delicious. I usually and lot of garlic powder to it and eat it with beans. So yummy.
Anyway - do you know if this can be kept longer, like in the freezer? Jw if I could make a bigger batch at once. Ty!
Anna says
Hi Lindy! I am so glad you love the flatbread! You can easily make a double batch and store it in the fridge, in a ziploc bag.
DJ says
How long will the dough last in the fridge? I do not want to cook all at one time as I am a 1 person household.
Thanks, DJ
Anna says
Hi DJ! It should be fine for up to 2 days in the fridge. I recommend wrapping it in a saran wrap or placing it in a ziploc bag to prevent drying out. I hope this helps!
Sue says
Living in Spain for just under a year & still not used to the groceries they have here, I am anxious to use your recipe to make my own flat bread. It’s hard to find here!
Anna@CrunchyCreamySweet says
I hope you love it, Sue!
Helen says
That looks so good, love a quick and easy bread that can be served in so many ways. I stopped keeping self raising flour eons ago. Going to try this with some homemade yogurt.
Alessandra says
Have you made this with whole wheat flour/pastry?
Brandy Myers says
This dough is a my new go to dough! It turns out so amazing every time and uses ingredients I always have on hand. I love that it's crispy on the outside and so soft on the inside. I haven't used it as a flatbread before but my kids would be all over it as an after school snack with peanut butter and honey.
Sim says
Can you add anything for optional flavours, like seasame seeds or the black seeds you find in some Naan bread etc?
Elizabeth Santiago Hernandez says
Can you make this bread wheat too,and also can the yogurt be regular not greek,please reply back.Thank you.👀
Ana says
Hey, I'm just a random chef but you can totally switch out the ingredients, though the regular yogurt I would not recommend. The wheat flour will affect the taste and density which is fine but the regular yogurt will most likely be too watery.