Based off of a combination of the two-ingredient pizza dough that uses just flour and plain yogurt, and my Easy, No-Rise Garlic Naan, I’ve created this recipe to be packed with protein, fiber, and flavor! This is possibly one of the easiest and healthiest flatbread around, and the best part is that you can 100% customize your choice of toppings to be whatever you like.
💕 Here’s why you’ll love this recipe:
- It takes 20-minutes to make
- And only needs 4 ingredients (with 2 optional ones for flavor!)
- It’s made using 100% whole wheat
- It uses protein-rich yogurt
- It’s clean eating and vegetarian-friendly
- It doesn’t require any yeast or rise time
- It doesn’t require any kneading
- It’s extremely versatile and can be topped with anything of your choosing
- It can be made in advance and reheated when needed
- The bottom can crisp up nicely if placed into a hot skillet (just be sure you don’t burn it!)
Here’s what you’ll need to make these simple, wholesome flatbread:
- Whole Wheat Pastry Flour: 100% whole wheat flour made from a softer white wheat and ground finer than regular whole wheat gives a great, light texture. You can also use white whole wheat flour if you prefer.
- Yogurt: Plain, whole milk Greek Yogurt is what we’re using. If you have a thick yogurt (like Chobani triple strained) use a 50/50 of water and yogurt.
- Baking Powder: Our rising agent that helps our flatbread gets some rise and not be dense and gummy. Since we’re using yogurt you can also use 1/4 tsp of baking soda if you prefer (though be cautious since it can impart a mildly soapy taste to the flatbread)
- Salt: I’m using a pink Himalayan but you can also use a sea salt if you prefer.
- Garlic Powder (optional): This is purely preference and to give our flatbread pizza a bit of flavor.
- Italian Herbs (optional): Much like the garlic powder this is purely preference and to give our flatbread pizza a bit of flavor. Another option is to use dried oregano as well.
- Oil or Butter: To oil or grease your cook surface, this is optional depending on what pan you’re using. For example my cast iron is seasoned enough to not need any oil.
Here’s how to make these flatbreads:
To make our dough simply combine the salt, baking powder, herbs and garlic powder into the flour. Add your yogurt (and water if needed) and work it fully into the dough until no flour remains and your dough can be scraped away from the sides of the bowl. Let your dough rest for a few minutes.
Turn your dough out onto a clean, floured surface, it will most likely be sticky. Sprinkle flour over it and divide your dough into 4.
Flour both your dough portions as well as your work surface and roll or press your flatbread into an oval or circular shape…or any shape you prefer! Ideally you want it to be about 1/4″ thick.
To a hot skillet, add a light layer of oil to make your surface non-stick, or if using a seasoned cast iron you don’t even need to oil the surface. Gently place your rolled out flatbread dough onto the surface and let your flatbread cook until bubbles appear on the surface. Then, after 30 seconds flip it. Sometimes your flatbread will poof up with a pocket of air!
Once your sides are speckled with brown and/or it has air bubbles in it, you’ll know they’re done. Remove them from the heat to a cooling rack or to a plate lined with paper towels or a clean kitchen towel.
You can enjoy your flatbread by itself or top it with anything you like. My personal favorite is a pizza sauce base topped with BBQ chicken, diced red onion, diced bell pepper, fresh greens, an assortment of cheeses and a finishing drizzle of BBQ sauce once I remove it from under the broiler.
Personally I like letting my cheese caramelize a bit more than in the above image. How “done” do you like your pizza?
All that’s left to do is slice and enjoy!
The topping choices are endless and this recipe is a solid base for whatever your pizza related needs are, but to help get your creative juices flowing here are a few ideas for…
Sauces (for either a base or finishing drizzle):
- Pancetta (or thickcut bacon) + Pineapple chunks
- Prosciutto + Arugula (or Spinach)
- Homemade sausage chunks + Red onion + Green peppers
- Diced chicken + Red onion + Green peppers
- BBQ pulled pork (or Chicken) + Pineapple chunks + Red onion
- Homemade sausage chunks + Red onion + Green pepper
- Mushroom + Red onion + Spinach
- Provolone (smoked)
- Gouda (smoked)
What toppings or flavor combinations do you enjoy on your flatbread? Let us know below!
No-Hassle Flatbread for Pizza (100% Whole Wheat)
- 1 cup stone ground whole wheat pastry flour or white whole wheat flour
- 1 cup Whole Milk Plain Greek Yogurt (if using triple strained use ½ cup yogurt with ½ cup water)
- 1 tsp baking powder
- 1/2 tsp Himalayan salt
- 1 tsp Garlic Powder (optional)
- ½ tsp Italian herbs (optional)
- extra light olive oil (for oiling the pan or grill)
- Combine flour in a bowl with salt, baking powder, and spices.
- Add the yogurt and mix thoroughly until the dough comes together. Let your dough rest for a few minutes.
- On a floured surface, set and divide the dough into 4 portions. Roll each portion into an oval/circular shape about ¼" thick. (the dough will be sticky so flour your surface as needed).
- If needed: Add just enough oil to lightly coat the bottom of a pre-heated pan or grill that is large enough to accommodate your rolled out dough. (Note that the pan should be hot but not smoking). Set the rolled out dough into the pan and using a pastry brush, lightly oil the top.
- Once bubbles appear on the top, give your flatbread 30 seconds before flipping it. Cook until the underside has nicely browned spots and the surface is slightly crisp (but not burned).
- Remove from heat to a cooling rack or plate lined with paper towels or a clean kitchen linen. Top with any toppings of your choice (sauce, toppings, cheese, etc.) and place under the broiler for a couple minutes to warm toppings and melt any cheese used. (See note*)
- Serve immediately. You can also make your flat breads in advance and store them (without any toppings) by cooling them completely before wrapping them in paper towels and placing them in the fridge in sealed Ziploc bags for up to a week or freeze them for up to three months.
- A great trick before broiling your flatbread and toppings is to set your cast iron skillet into the oven on the top rack and turn the broiler on. Once the pan is hot, place your precooked and topped flatbread into the pan and set it back under the broiler for a couple minutes. The preheated pan helps the bottom to crisp up while the toppings get heated and the cheese is able to melt.
- Since we're just broiling the toppings to warm them up and melt the cheese, be sure to use precooked meats or toppings that don't need to be thoroughly cooked.