Inline Feedbacks. To Brwad measure flour, spoon the flour into the measuring cup and then level off with a knife. Nutrition information provided is an estimate and may vary.

Greek yogurt bread -

Just easy, deliciously soft flatbreads. I've popped down a simple garlic butter that tastes great slathered on top of the flatbreads when they're fresh off the frying pan.

This is entirely optional and not necessary, but adds a little something more if you're entertaining. Just be sure to not cook the flatbreads with the garlic butter on them - the garlic tends to burn.

Naan and flatbread look similar and you could easily think they were both the same thing. But there is a difference between the two and that difference lies in one important ingredient - yeast! Traditionally flatbread is made without yeast, which is also known as an unleavened bread. Naan bread, on the other hand, is made with yeast and is a leavened bread.

Both breads can be used in a similar fashion and both taste delicious. If you're worried about using yeast or just looking for something super quick and easy, flatbreads the best way to go.

These flatbreads could not be easier to make. Here's what you'll need full measurements in the recipe card below Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.

Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. Divide the dough into 6 even parts.

Lightly grease a clean work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Flip your dough to ensure both sides get covered in oil. Drizzle more oil on the surface as needed. Heat a skillet or frying pan on medium heat.

Once the pan is hot, add a flatbread and cook each side for seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread. If you're wanting to use the optional garlic butter, simply mix the butter and garlic together then brush over the flatbreads as soon as they come out of the frying pan.

Once flatbreads have completely cooled, place in an airtight container or ziplock bag in the freezer for up to three months. These are so handy to pull out when you're having curry or soup for dinner.

Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds.

Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK , INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. Any thoughts on possibly using whole wheat flour, or other whole grain flour, in place of part or all of the white floiur??

I'd like to try this, but I'm trying to stay away from white flour. You could definitely do that with no issues - you just may find the flatbreads are a little more dense. Yes I have gluten and dairy intolerances and used coconut dairy free yoghurt and gluten free flour and the mix worked really well.

My husband is intolerant of yeast, so these are great. Just made the flatbreads with my 5 and 3 year olds. They have dairy and wheat allergies, so wasn't sure how well the recipe would translate into dairy and wheat free options, but worked so well and the kids loved kneading the mixture. Will definitely make again.

Thanks for an easy, yummy recipe! I'm so happy to hear that Deborah! And great to know they still work well with dairy and wheat free options too. A good friend of mine actually told me about this recipe, and she uses it to make bagels.

This is simply a mixture of all-purpose flour, baking powder, and salt. The baking powder is what actually makes the dough rise when you bake it. There really is only 1 step to making this dough. The dough should be a bit sticky though and soft, so when you work with it, make sure you flour your work surface and your hands really well.

There are so many great recipes you can create with this simple dough! Get creative with your dough and try new things. I actually doubled the recipe here and made 8 dinner rolls which were so good, they were gone in minutes.

Here are a few basics to have fun with:. If you want to make this dough in advance, you can. Tightly wrap the dough with plastic wrap. You can also cut it up into portions and wrap them up individually. The dough will last 3 days refrigerated or 1 month frozen.

So double up on the recipe and have it ready for whenever you need some dinner rolls. Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking! This site uses Akismet to reduce spam. Learn how your comment data is processed. Made this yesterday and was wonderful…really good and fast bread recipe.

Just made a batch of rolls with this, came out well. So simple! You mentioned that one could use this dough to make bagels, please share the procedure. Great to hear the rolls turned out well!

For bagels, divide the dough into portions, shape into bagel forms, and boil them in water with about 1 tablespoon of baking soda for about minutes each side before baking.

This gives them that classic chewy texture. Keep an eye on them for the perfect color and texture. I made following the recipe for rolls.

They turned out great even in the air fryer! Love that you tried them in the air fryer — always fun to experiment with new cooking methods. They rose nicely and had a great texture and were also so yummy. I baked them in a cast-iron pan and as I said,delicious!

Looking forward to trying some of your other recipes for Thanks!!! Thrilled to hear the 2 ingredient dough turned out well for you, especially in a cast-iron pan!

Great job on adjusting with flour for the stickiness. Excited for you to try more recipes! One unrelated thing though: the search button does not seem to work.

Thank you. I have made this recipe twice now… Fantastic!!!! Thank you very much for the pro tip on using half the amount of yogurt. They look great! So thrilled to hear your dough adventures turned out well!

I made these when we urgently needed some bread to fill out a soup dinner. It did take me ages the first time, because I found it waaaay to sticky and had to add loads of flour, and it took me a while to get it right.

The next time I more than halved the amount of yoghurt, with great success, and divided the dough into 6 rolls. They are amazing! Great texture, and a bit of a sourdough taste with the yoghurt.

I had one left over and found that it kept really well to eat the next day, with a few seconds in the microwave to warm it a bit. Has anyone tried this as a gluten free recipe? How did you like it.

You can replace the regular self-rising flour with a gluten-free blend that has xanthan gum or a similar binder to help with the texture. Keep in mind, gluten-free flours can behave a bit differently, so you might need to experiment with the ratios or add a touch more yogurt to get the consistency just right.

If you give this a try, please let me know how it turns out. I made this today using my airfryer, so goood! I added honey on the 2nd batch and 🍯 so delish! I love this recipe , pizza is my favorite and we cook it in out TREGAER pellet outside great smokies flavor!

Or I add lemon flavor greek yogurt makes a great breakfast rolls. This recipe adds so much to your meal thanks my family loves it. Is the nutritional values per roll, or for flour and yogurt. Hiya, I made eight small rolls and cooked them in my halogen oven, which is smaller than conventional oven, the outside was lovely and crusty but inside still slightly undercooked, can you advise me on temperature I should cook them at, by the way the crusty bits were really tasty.

Tried several fillings, and we ended up liking it with a warm green chili queso drizzled over the ham, cheese and scallion filled one.

Quick, versatile and easy recipe! I used self-rising wholemeal flour and thick plain yogurt not Greek as my ingredients. I also halved the suggested ingredients.

The dough was quite sticky at first. I just slowly added more flour until I could form a nice bun. Then I divided the dough into 4 little dinner rolls. Baked them in an airfryer oven the kind with see-through glass door at Celsius degree for 25 mins.

The result was wonderful. The crust was so crunchy and still a bit moist inside.

Published: Greeek 13, yoguet Modified: May 14, Greek yogurt bread Cassie. These super quick and easy yoghurt flatbreads hread Greek yogurt bread with just three ingredients. No yeast required! Light and Sports nutrition for strength training flatbreads are great for serving with dips, curries, soups and stews. Top them with an optional garlic butter or serve as Geek. These quick and easy yoghurt flatbreads are on the menu almost every week in our house. They are ready in 15 minutes, and are the perfect side for soups, stews and curries.

Greek yogurt bread -

Would you suggest any additional changes if I were to use a gluten free baking powder? Can you tell me what brand of yogurt and flour you are using to get 7 grams of protein per serving? Hi Kathy, both are linked in the recipe box. Just hover over the ingredients in blue and click on them… they will take you to what I used for this recipe….

Hi Sonja, It will work but I know the taste will change. The vanilla adds this slight sweetness to it that is amazing. Please let us know if you try it! I gotta try it but what are the 2 things u drizzled at the end.. honey and…? Would using whole milk result in a different texture?

Thanks for info! Hi Alyan, I used whole milk but the best one is low fat. You can use either one. Just avoid greek yogurt here… too thick. I used Greek yogurt. Otherwise or was way to stiff.

Both adaptions needed more yogurt. The whole wheat version was almost a 3 cups flour to 3 cups yogurt granted I did not sift the flour , but yielded a lovely golden colored rustic loaf.

The second version involved a combination of flours I happened to have on hand carbonaut low carb baking mix and almond flour. I also used a combination of greek yogurt and regular yogurt. The loaf was more refined than the first, but still good.

Hi Jennifer, thanks so much for sharing your different variations and feedback! HOpe you try the recipe as I stated too! Its really delicious and a great texture! Realized my recent comment did not include a rating! Even though my adaptations probably created something quite different than the original recipe, I absolutely LOVE your website and Instagram and very much appreciate the inspiration:.

I had all purpose flour so I added the baking powder and salt, and had about a cup of the greek yogurt. I filled in the rest with sour cream. I also added several splashes of vanilla extract, and then added some milk bc the dough was too firm. Despite adding like 6 additional ingredients, the bread turned out delicious!!

I buttered mine and added some honey on top. HI Rebecca thanks for sharing your feedback with the version you tried.

Will definitely be helpful to others! Greek yogurt does not work here…. Yep, I used low fat vanilla yoghurt. I made this 2 ingredient bread today as instructed and it is FANTASTIC!!

I was skeptical going in, but boy am I glad I did. Everyone loved it. Definitely making again. Thank you!! How long does it keep, does it need to be refrigerated and can it be frozen? Hi Cat, thanks for trying the recipes out! This bread can be kept on the counter in an air tight container for 4 days.

It did smell really good while it was baking though. Hi Marcia, yes it needs the regular yogurt here to work. Sorry it didnt work out and I know the second one will! Hi Stella, I am Dairy Free due to severe Dairy Allergy. Do you think this could work with Coconut Yogurt?

Hi Barbara, the recipe calls for vanilla yogurt… did you use Greek yogurt possibly? Sorry it didnt work out! Never really cared for baking, however this bread recipe has inspired me to try.

I was hoping someone had tried it with GF flour. Hi Funny how the simplest recipe brings so many comments and questions! You are vey patient to answer alll! I had creamy vanilla mango yogurt so my first bread was extra tasty! It turns out like a perfect pound cake!

Hi Sue, its part of the job! do different yogurt brands impact the texture?? Hi Margarita, glad you liked the recipe! I followed your recipe to a T and it came out AMAZING!! Simply delicious!! I followed the instructions for the sel-rising flour.

Thanks because I only had all purpose handy. I used low-fat vanilla yogurt. I also added raisins for an extra kick. I used an 8×8 Pyrex dish because I sometimes have issues with loaf pans where my goods are not baked in the middle. My square loaf came out perfect! Thanks for a great and simple recipe!

HI Anne, sounds awesome — thanks for sharing your feedback with the different size pan -super useful! Made this bread with homemade self rising flour and vanilla Greek yogurt.

It needed more moisture so I squeezed the juice of one orange to the mixture. Bread turned out great. I should have read the fine print! I used vanilla yogurt not Greek, and sifted the self rise flour. It came out quite dense. Maybe it was over or under mixed. This bread is so delicious!

I followed the directions without any modifications and it baked perfectly. Thank you for this healthy bread option.

I do not like to cook or bake. However your recipes are healthy and easy. And yes, I love love easy recipes too!

Comments hungryhappens 2 Ingredient Yogurt Bread full recipe is on: HungryHappens. Print Rate Watch Share Pin Share Tweet Email. Servings: Prep Time: 5 minutes mins.

Cook Time: 40 minutes mins. Total Time: 45 minutes mins. Equipment 8×4 inch loaf pan. Ingredients US Customary Metric. Line an 8×4 inch loaf pan with parchment paper. Sift your flour into a large bowl.

Add to it the yogurt and mix using a silicone spatula until the flour is completely incorporated. Transfer the batter to your pan and spread out evenly with the spatula so that the top is mostly even. Bake for minutes. I had to loosely cover mine halfway through the baking because the top was getting too tan.

Remove your pan from the oven and allow 5 minutes then transfer to a wire rack to fully cool. If you don't have Self Rising Flour here is the Homemade version:.

Make sure you use regular vanilla yogurt — Greek yogurt does not work in this recipe. Calories: kcal Carbohydrates: 33 g Protein: 7 g Fat: 1 g Saturated Fat: 0. Author: Stella. Pin Share Tweet Email. Add a comment Cancel reply Recipe Rating Recipe Rating.

Linsey January 11, Stella January 11, susan inwood January 11, Hi Susan, You can use Greek but the texture of the bread will change and could be tougher.

Char January 11, Stella January 12, Tatjana Bipp January 13, Leti January 11, Andrea January 17, Kelly January 19, did you use self rising flour? if not, did you add baking powder to your flour? Andrea January 19, Yes, I used the exact ingredients.

Self rising flour and low fat vanilla yogurt. Melissa January 22, Whole milk yogurt was in the picture. Not low fat yogurt. Either the cornstarch ratio or oven temp, but there is an issue. Hope your day gets better 🙂.

Made with full fat raw milk yogurt and Eikhorn flour adjusted for self rising exactly like recipes shows and baked for 40 min. VERY dense and very good. Great toast. Next time trying onion and chives or maybe cranberry and apples. LOVE IT! So I made this bread. I used the cup measurements included instead of the weights.

What I have is a pretty loaf that is a bit sweeter and quite a bit denser than I expected. Will try toasting it in the morning and having it with a bit of butter. I looked thru the comments to see what others thought and almost all are asking about flour and yogurt substitutions.

How did you measure the flour with the cup? You should lightly spoon the flour into the dry measuring cup and then level it off. If you scooped the flour out of the container with the cup, this compacts the flour and you end up adding more.

This might have caused the loaf to be dense. Would you recommend any modifications? Thank you! The first try was with Stonyfield Whole Milk vanilla yogurt, and the second time was with Walmart Great Value vanilla yogurt. The dough is very sticky, though, and I must spray my hands with nonstick spray to finish mixing it.

Thanks for sharing your experience with the different yogurt brands, too. Great recipe! I love the fact that if I forgot to make it earlier in the day, I can just whip it up while the remainder of my meal is cooking. Hi, Thanks for the wonderful recipe!

This bread was absolutely perfect. Used parchment. We used it for egg sandwiches and it was divine? Should I store extra in fridge?

Did exactly as written. Way too much dough for pan size. Baked it 45 minutes and still raw in the middle. Liked the taste but will try a larger pan or two of the 8×4. How tall was your pan? It should definitely fit within one 8 x 4 loaf pan unless your pan is very short. This bread is delicious!

A nice crust and texture. A friend made it for a get-together, and everyone was clamoring for seconds. And the recipe! Excellent served warm. Could you use flavored yogurt…. Just make sure to make the self-rising version.

So simple brings fall into focus. The chill in the air fire in the fireplace these bars are the perfect addition. Thanks for sharing!! It should work with wheat flour if you also adding baking powder and salt. You may need to use more yogurt if using wheat flour.

Have you tried making this with almond or coconut flour? If so, is it even swap with either and the wheat flour? Thank you. Almond and coconut flour are not swaps so the amounts would need to be adjusted. Hi, i was wondering what brand of self rising flour you have used for the 3 ingredient honey bread.

And on that note, how much sugar would you suggest adding? We love to eat, cook and travel for food. Through this blog, we share our eating adventures and recipes. We hope you enjoy following along! All Rights Reserved. Terms Privacy. Home About About Us Contact Press Work with me!

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September 19, Jump to Recipe. Prep Time: 5 minutes minutes. Cook Time: 35 minutes minutes. Total Time: 40 minutes minutes. Course: Breakfast, Side Dish.

Cuisine: American. It tastes like traditional yeast bread but without all the work. The bread is just 2 ingredients and takes five minutes to prepare. Print Pin Rate.

Instructions Preheat oven to °F °C. Line an 8 x 4 inch loaf pan with parchment paper. Add flour and yogurt into a large mixing bowl. Mix with a spatula until you have a wet and sticky dough and no lumps of flour remain.

Add dough into the prepared loaf pan. Use your spatula to evenly spread the dough across the pan and level the surface.

Bake for about minutes or until the surface is lightly browned and the bread is fully cooked. When you apply pressure to the surface, it should bounce back.

Let bread cool before slicing and serving. Notes This recipe was originally tested with White Lily's self-rising flour which has a lower protein content than some other brands of self-rising flour. Please check the protein content of your flour before starting.

Whisk until evenly combined. To properly measure flour, spoon the flour into the measuring cup and then level off with a knife. Do not directly dip the measuring cup into the flour because this results in too much flour.

Use this method of measuring whether you are measuring self-rising flour or measuring all purpose flour to make your own self-rising flour. I used lowfat vanilla yogurt Whole Foods brand. You can probably also use whole milk or nonfat yogurt but I haven't tested it.

Yogurt made with almond, soy or coconut milk should also work though I have not tested it. I don't recommend Greek yogurt for this recipe because it makes the bread tougher. This bread has a chewy texture, similar to European-style bread. Serving: 1 slice , Calories: kcal , Carbohydrates: 31 g , Protein: 4 g , Fat: 0.

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This yogurh may contain Greek yogurt bread links. Please read my disclosure policy. Greek yogurt bread is Memory problems in menopause than Grsek 2 Ingredient Dough recipe! No yeast required, no kneading, just 2 simple ingredients! Featuring simple instructions for dinner rolls, pizza, pretzel bites, and flatbread. You all know I love to bake up a storm! From cakes to pies, cookies, and, especially, homemade bread.