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Spinach Yogurt Flatbreads — Quick No-Yeast Flatbread

Prep 15 min Cook 15 min Difficulty 2/5

Quick no-yeast spinach yogurt flatbreads—soft, ready in 30–40 minutes and great for wraps or dipping.

Why this recipe works

These spinach yogurt flatbreads are a quick, no-yeast option for soft, savory flatbreads—perfect for weeknight dinners, wraps, or dipping. The dough is simple and forgiving, made from flour, plain yogurt, spinach and a little oil. Suited to cooks who want a fast, flexible bread without rising time, this recipe yields 6–8 pliable flatbreads in about 30–40 minutes total.

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Key takeaways

No-yeast flatbreads ready in ~30–40 minutes.
Use well-drained spinach and rest the dough for best texture.
Cook on a hot skillet, keep covered to stay soft.

Recipe guide

These spinach yogurt flatbreads are a quick, no-yeast option for soft, savory flatbreads—perfect for weeknight dinners, wraps, or dipping. The dough is simple and forgiving, made from flour, plain yogurt, spinach and a little oil. Suited to cooks who want a fast, flexible bread without rising time, this recipe yields 6–8 pliable flatbreads in about 30–40 minutes total.

Make soft, pliable flatbreads with just flour, yogurt and spinach.

  • No-yeast flatbreads ready in ~30–40 minutes.
  • Use well-drained spinach and rest the dough for best texture.
  • Cook on a hot skillet, keep covered to stay soft.

Ingredients (makes 6–8)

Ingredients: 2 cups (260 g) all-purpose flour, 1 tsp salt, 1 cup plain yogurt, 1 cup chopped fresh spinach (or well-drained thawed frozen), 2 tbsp oil (plus extra for cooking).

Quick method

Combine flour and salt. Stir in yogurt and 2 tbsp oil until a shaggy dough forms. Fold in chopped spinach and knead lightly 3–5 minutes until smooth. Cover and rest 20–30 minutes. Divide into 6–8 balls, roll thin on a floured surface. Heat a skillet over medium-high, brush with oil, cook each flatbread 1–2 minutes per side until puffed and golden.

Tips & serving

Keep flatbreads covered until serving to stay soft. For variation add garlic powder, chopped herbs, or grated cheese to the dough. Use as wraps, with dips, or as a side to soups and curries.

Ingredients

  • 2 cups flour
  • 1 cup plain yogurt
  • 1 cup chopped spinach
  • 2 tablespoons oil

Instructions

  1. Combine flour and a pinch of salt in a bowl.
  2. Stir in yogurt and oil until a shaggy dough forms.
  3. Fold in chopped spinach and knead lightly until smooth, about 3–5 minutes.
  4. Cover dough and rest 20–30 minutes.
  5. Divide dough into 6–8 equal pieces and shape into balls.
  6. On a lightly floured surface, roll each ball into a thin round.
  7. Heat a skillet over medium-high heat and brush with a little oil.
  8. Cook each flatbread 1–2 minutes per side until puffed and golden spots appear.
  9. Stack cooked flatbreads and keep covered with a clean towel until serving.
  10. Serve warm with dips or as a wrap.

FAQs

Can I make these flatbreads gluten-free? Yes—use a 1:1 GF all-purpose flour blend that’s meant for baking. Dough may be slightly more fragile; handle gently and rest longer if needed.
Can I use frozen spinach? Thaw and squeeze out excess water, then fold into the dough as instructed. You may need a touch less yogurt if the spinach is very wet.
How should I store and reheat leftovers? Stack cooled flatbreads in an airtight container in the fridge for up to 3 days, or freeze separated by parchment for up to 1 month. Reheat in a hot skillet or wrapped in foil in a 350°F oven.