Homemade Pan Flatbreads

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Homemade Pan Flatbreads

These pillowy, golden-brown flatbreads require no yeast and cook entirely on the stovetop. They are soft, flexible, and perfect for tearing, dipping, or wrapping your favorite fillings.

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Servings: 4 flatbreads

Ingredients

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • ¾ cup plain Greek yogurt (or thick curd)

  • 2 tbsp water (if needed)

  • 1 tbsp melted butter or ghee (for brushing)

Instructions

  1. Make Dough: In a large bowl, whisk the flour, baking powder, and salt. Stir in the Greek yogurt, mixing until a shaggy dough forms.

  2. Knead: Turn the dough onto a lightly floured surface. Knead for 2–3 minutes until smooth. If too dry, add water a teaspoon at a time. Divide into 4 equal balls and let rest for 10 minutes.

  3. Roll: Roll each ball into a circle roughly ¼-inch thick.

  4. Cook: Heat a dry, heavy-bottomed skillet or non-stick pan over medium-high heat. Place a flatbread in the pan. Cook for 2 minutes until bubbles form and the bottom has golden-brown spots. Flip and cook for another 1–2 minutes.

  5. Finish: Remove from heat and immediately brush with melted butter. Stack them to keep them warm and soft.

Notes & Tips

  • Skillet Heat: Ensure your pan is completely hot before dropping the dough in. A hot pan ensures a rapid rise and beautiful char marks without drying out the bread.

  • Keep Soft: Wrap the cooked flatbreads in a clean kitchen towel while cooking the remaining batch; the trapped steam keeps them incredibly soft.

Health Benefit & Nutrition

  • Benefit: Using Greek yogurt adds a boost of protein and bone-strengthening calcium compared to standard water-and-flour flatbreads, while also giving the dough a signature tangy tenderness.

Per Serving (1 Flatbread):

  • Calories: 240 kcal

  • Protein: 8g

  • Fat: 3g

  • Carbs: 44g

Q&A

Q: Can I use self-rising flour instead?

A: Yes! If using self-rising flour, you can completely omit the baking powder and salt from the ingredient list.

Q: Can these be frozen for later?

A: Absolutely. Once fully cooled, stack them with parchment paper in between, seal in a freezer bag, and freeze for up to 2 months. Reheat in a warm pan.

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