Soft bread made with Greek yogurt, cooked quickly in a skillet with no rising. Very easy and tasty, yogurt bread can be made with regular or Greek yogurt; cooked in a skillet and without rising, it’s a fast alternative to classic bread and perfect for both sweet and savory fillings. It’s a crispy-on-the-outside, soft-on-the-inside bread, fragrant and delicious that you can mix and cook in a flash and it’s ready in 30–35 minutes. Basically little yogurt flatbreads cooked in a skillet that can replace traditional bread and are great to take to the office, to the beach, or to the mountains; they’re also a quick dinner saver to accompany cold cuts, vegetables and cheeses. Just choose the size for your bread to turn them into a delicious finger-food appetizer! The recipe for skillet yogurt flatbreads or quick yogurt bread is very simple — a fast solution when you forget to buy bread or want a practical and different dinner. Yogurt makes the bread golden, velvety and flavorful; it’s great to use up yogurt that’s about to expire and can be personalized by adding sun-dried tomatoes, olives or aromatic herbs like oregano, thyme or chives. You can even fill the yogurt bread before cooking to make stuffed yogurt flatbreads. If you want gluten-free skillet yogurt flatbreads, you can swap regular flour for a gluten-free flour mix and the result will still be excellent. Let’s go to the kitchen now — our easy skillet yogurt bread recipe awaits, but before you start kneading, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make skillet yogurt bread
- 2 1/2 cups type 0 flour (about all-purpose flour)
- 3/4 cup Greek yogurt (plain)
- 1/2 tsp salt
- 1 teaspoon baking powder (instant baking powder for savory or sweet recipes, without flavorings)
- 2 tbsp extra-virgin olive oil
Tools
- Bowl
- Work surface
- Nonstick skillet
Steps to make quick yogurt bread
Gather the flour in a bowl. You can use any type of wheat flour — type 0, all-purpose, whole wheat, semolina, or ancient grain flours — as long as you can form an elastic dough. Rice or legume flours, which do not contain gluten, should be avoided for this recipe. Add plain yogurt (Greek or regular) and mix. Adjust the amount of yogurt according to the needs of your dough and the flour you use. Add salt, oil and baking powder, then combine and knead in the bowl and on the work surface for a few minutes.
Shape the dough into a ball, wrap it in plastic wrap and let it rest 10 minutes. Knead a little more for a few minutes, let rest 5 minutes, then divide into 4 pieces. With each piece form a small ball and roll it out with a rolling pin into a disk about 7–8 inches across.
Heat a nonstick skillet and place the disk in it. Cook for about 7–8 minutes over medium heat, turning halfway through so it browns evenly.
Once cooked, the skillet yogurt bread is ready to enjoy. I filled mine with cheese, pancetta, tomatoes and arugula, finishing with olive oil and oregano; you can let your imagination guide you the same way.
Store for up to 24 hours wrapped in plastic wrap, or freeze and thaw as needed.
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