4-Ingredient Baked Flatbread (Plus Topping Ideas)
Hello there! Today's recipe is a super simple Four-Ingredient Baked Flatbread!
This a wonderful recipe to whip up for those times when you just want some crispy bread to snack on (I love dipping it in a balsamic and olive oil or with marinara or a garlic sauce) or to use as the crust for homemade flatbread pizza.
For example, I like to use up leftover rotisserie chicken, greens like baby spinach and broccoli, that open jar of marinara sauce, and any cheese that I somehow haven't devoured yet (I love cheese).
Speaking of pizza, I like making this flatbread near the end of the week as it's great for using up any leftovers that I have in my refrigerator or pantry.
I have three basic topping ideas in the Notes section of my recipe if you want to take a peek at some of my favourite flatbread pizza combinations.
I hope you enjoy this one!
How do you make this easy flatbread?
It's a one bowl recipe, where you combine together three ingredients (Greek yogurt, all-purpose flour, and baking powder - all staple ingredients in my house) until dough forms (no need for a stand mixer). Full ingredient amounts and instructions in the recipe card below.
You'll see it come together in no time at all. The dough will be slightly sticky so use floured hands to knead it into an uniform dough ball.
Place it on a baking sheet to shape into a flatbread (pat it down using your hands), and brush it with a little bit of olive oil (ingredient number four).
I somehow don't have picture with olive oil on top, but you get the point.
Bake at 375 degrees F for 20-25 minutes until it's golden-brown on the outside.
Yep, it's that easy. To note, of course, when making the dough, you can also add in some dried herbs and spices to complement the overall flavour of the bread. I like to keep it simple myself.
I also like that it's yeast-free so you don't have to wait for it to proof before baking.
When the flatbread is ready, it's slightly puffed up, golden-brown and crispy on the outside, and chewy and tender on the inside. This bread also has slight tangy flavour from the protein-rich Greek yogurt.
But what if you wanted to add some toppings on top?
Add the toppings (meats should be pre-cooked) on top of the baked flatbread and reduce the temperature to 325 degrees F.
Cook for an additional 8-12 minutes until the ingredients are soften and heated through.
Looking for more savory quick bread recipes? Check out these three!
- Quick Rosemary Cheddar Drop Biscuits
- Broccoli Cheddar Cornbread Muffins
- Jalapeno Maple and Sausage Skillet Cornbread
In summary, this baked flatbread recipe is:
- Delicious.
- Easy and quick to prepare.
- Made with simple ingredients.
- Perfect to be served as an appetizer or snack (bread and dip) or as main dish (use the bread as a base for pizza).
- Adaptable: add different spices or herbs to give this bread even more flavour.
- Easily scaled up to make more: I often double this recipe especially when making flatbread pizzas.
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. I'll love a picture!
4-Ingredient Baked Flatbread (Plus Topping Ideas)
A simple and delicious flatbread recipe made in one bowl using only four ingredients. Enjoy it on it’s own or use it as a crust for your favourite flatbread toppings.
Ingredients
- 1 cup plain Greek yogurt (I used zero fat), stirred well
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, using a wooden spoon, combine together the yogurt, flour, and baking powder until uniform and a dough ball forms.
- Flour your hands and knead until the dough is smooth (I knead right in the bowl). The dough will go from having ragged texture to a smoother, softer texture. Place the dough onto the center of the baking sheet.
- Using your hands, evenly flatten the dough until the dough is ¼ inch thick (8x12 inch flatbread). Brush olive oil over the top of the flatbread.
- Bake for 20-25 minutes until the flatbread is golden-brown and cooked through.
- If adding toppings: Decrease the oven to 325 degrees F. Top the baked flatbread with desired toppings *(see first note) and bake for 8-12 minutes until the ingredients are softened and heated through.
Notes
- *Meat topping ingredients should be precooked.
- Topping Idea One: Goat Cheese and Sundried Tomato Flatbread (layer from bottom to top) - Extra virgin olive oil, baby spinach, sun-dried tomatoes, grape tomatoes, soft goat cheese, and Italian seasoning.
- Topping Idea Two: Broccoli Cheddar Flatbread (layer from bottom to top) - Pizza sauce, broccoli, bell pepper, sweet onions, cheddar cheese.
- Topping Idea Three: Mushroom Feta Spinach Flatbread (layer from bottom to top) - Extra virgin olive oil, red pepper flakes, dried oregano, spinach, bell peppers, mushrooms, and feta cheese.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 132mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 5g
You had me at 4 ingredients! You could do so many things with this!
Definitely!
Can't beat a homemade flatbread! Yours look truly delicious!!
Thank you Chris!
I'm jealous of all the commenters here who didn't end up in a sticky mess. I've tried this three times now and might give up, maybe flat bread isn't for me. I tried adding more flour but it wouldn't really stretch out then. Maybe it's because I'm using alpro soy yoghurt ?
Using Greek yogurt is important!
@Marie | Yay! for Food,
I kind of agree on the sticky mess comment. How long do you knead it? Can you clarify if it is supposed to be a sticky dough? Or should it hold together and be a smooth dough?
What a horrible recipe. Gets so sticky there isn't enough flour for your hands to unstick from the dough. I will not be trying this again!
Hi Gary. Sorry that this recipe didn't work for you.
@Marie | Yay! for Food, I added a little bit of fat (ghee) to my dough along with salt and caraway seeds. The fat helps the dough not stick to your hands. I LOVE this recipe. It’s such a hit. I make it several times a month 🙂
Great idea Divyanka! The salt and caraway seeds are delicious additions!
This is great! I love flat bread- you can mix it with almost anything for a dip, sandwich, snack, anything! Thanks for the great recipe!
Thanks! It's a versatile bread for sure.
Your images are stunning and that flatbread is right up my alley! Love all the toppings and would have no problem eating this for dinner and nothing else 🙂 I'm pinning this a bunch b/c everyone needs this easy recipe. Thanks!!!
Thanks so much Traci! I went on a flatbread making spree and had it all week as a snack and a meal!
This flatbread looks wonderful! I wish I had this for lunch right about now. Love all the variations for toppings.
Thanks Tara!
Flatbreads are one of the easiest breads to make... great to make with children! These look fantastic too 🙂
For sure! It's so easy to make.
Absolutely the best flat bread ever! When I read the ingredients I thought this was definitely a "me" recipe. It came out better than I could've imagined. My new go-to flatbread because it's not only great tasting and texture, but also so easy to whip together. Thank you for posting.
You're very welcome, Marta! Your comment made my day! We make this flatbread often. I'm happy that you like it too.
I'm planning to make a number of these for an open house. Can store the flatbread so you can make that part ahead & top them for the party?
Hi Gail! It should be fine to make the flatbread a day or two ahead of time. Just let the bread cool, wrap well in plastic wrap or place in resealable bag/airtight container, and store in the fridge until you are ready to top and reheat them for the party. Hope this helps!
This bread is outstanding and will definitely become one of my favorite go to recipes (in fact, I've already made it twice in three days!). I can see that there are endless possibilities for using this bread and what's better than homemade soup and bread? Many thanks for a really exceptional recipe that tastes like so much more than 4 ingredients and a few minutes to make.
Hi Teri! Thank you so much for the lovely comment. It made my day!
Hi Marie, I was wondering if sour cream would work instead of Greek yogurt?
Hi Cathy! I've never tried the substitution, so I can't say with certainty if it will work.
I did not try this recipe with sour cream but have made it 4 times lately! 😋 I add garlic powder and Italian seasoning to the dough. Great easy recipe! Thanks!
Hi Cathy! I'm glad you like the recipe! It sounds amazing with the seasoning.
Not bad for first try at flatbread! Thanks. I used 50% whole wheat flour, used 1 1/2 times the ingredients (forgot the extra tsp baking powder), texture not quite bready (more chewy). Any suggestions?
Thanks for trying out my recipe, Ramon! Next time, make the recipe with the 2 tsp of baking powder.
A great recipe! Thank you!
Thanks for this recipe, so quick and easy...Baking paper on the baking tray and rolled dough on that. I smeared with fresh garlic paste and sprinkled with oregano, salt and pepper before baking....DELICIOUS Have made this twice now and will make often.
So glad you like you this recipe!
Absolutely awful, I tried this recipe not once but twice I’m one of many who just ended up with a sticky mess that was unsalvagable. I wish I read the comments before committing to being flatbread to our friends Christmas dinner
I use almond or oat flour, gluten free. Having purchased 1 or 2 per package in stores, $$, I went into my woman hunt mode for something better. I stopped here. Quick, easy, and no more store breads! Just add your imagination on toppers, spri pleasenkle in herbs & cheeze in the dough, creativity!
Keep the easy recipes coming please. This is awesome for feeding one & prepacking on the go meals.
Thanks for the review, Moyra! I’m glad you like this recipe!