Yogurt flatbread without lard, an easy and light recipe to prepare soft, fluffy, and digestible flatbreads at home, perfect for filling in a thousand ways. Unlike the traditional Romagna flatbread, which includes lard, this version uses plain yogurt and a drizzle of extra virgin olive oil instead of animal fats: the result is a lighter dough, with fewer calories and also suitable for those following a balanced or vegetarian diet.
The yogurt gives the flatbread a soft and elastic texture, which remains pleasant even after cooking in the pan, while the extra virgin olive oil enriches the flavor without weighing it down. They are prepared in just a few minutes and do not require long rising times: just let the dough rest for a quarter of an hour and they are ready to roll out and cook.
These yogurt flatbreads without lard are ideal to serve hot, freshly made, or to keep and heat up as needed. You can enjoy them with savory fillings – like ham, cheese, grilled vegetables, or salmon – but also in sweet version, with hazelnut cream, honey, or jam.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4 flatbreads of 8 inches in diameter
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for yogurt flatbread without lard:
- 7 oz all-purpose flour (or whole wheat)
- 4.5 oz plain natural yogurt (or Greek)
- 2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1/2 tsp baking soda
Tools for yogurt flatbread without lard:
- 1 Bowl
- 1 Pan for flatbread
- 1 Rolling Pin
- 1 Pastry Board wooden
Steps for the preparation and cooking of yogurt flatbread without lard:
In a bowl, put the flour, fine salt, and baking soda and stir well with a spoon, then add the yogurt and extra virgin olive oil and start mixing with the spoon. When the ingredients begin to come together, transfer the mixture to a pastry board and work them until you obtain a smooth and homogeneous dough, form a ball, place it in a bowl, and cover it with a cloth.
Let the dough rest for 15 minutes, then divide it into 4 parts, form 4 balls, and with a rolling pin, roll out 4 thin sheets (once done, we placed a lid of 8 inches in diameter on each sheet and made them all that size).
Heat a non-stick pan, cook for 1-2 minutes per side, turning with a spatula when the classic bubbles form on the surface.
The flatbread should be lightly golden with some brown spots but soft and foldable. If you prefer it crispier, continue cooking for a few more seconds.
Keep them warm by stacking them on top of each other and covering them with a cotton cloth so they remain soft until it’s time to fill and enjoy them.
FAQ (Questions and Answers)
Why is the yogurt flatbread without lard?
The yogurt replaces the lard, making the dough lighter and more digestible, also suitable for those following a balanced or vegetarian diet.
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt makes the flatbread even softer and with a more elastic texture.
How to store yogurt flatbreads?
Once cooked, you can store them in the refrigerator wrapped in plastic wrap for 2-3 days. Heat them in a pan or on a griddle before serving.
Can I freeze yogurt flatbreads?
Yes, you can freeze them already cooked by separating them with parchment paper. Just heat them for a few minutes in a pan to make them soft again.
What fillings are ideal for yogurt flatbreads?
You can choose savory fillings like ham and cheese, grilled vegetables, hummus, or salmon, but also sweet with honey, jam, or spreadable creams.
