Quick Homemade Flatbread Recipe for Soft, Foldable Loaves

Combine the flour, baking powder, and salt in a large bowl. Stir until the dry ingredients are evenly blended.

Add the Greek yogurt and fold it into the dry mixture with a spatula. When it becomes difficult to stir, use your hands to knead briefly in the bowl until the dough comes together into a smooth ball.

Cover the bowl and let the dough rest for 30 minutes. Resting hydrates the flour and makes the dough easier to shape.

Divide the dough into eight equal pieces and roll each into a ball. Lightly flour a work surface or a baking mat to prevent sticking. Use a rolling pin to flatten each ball into a disc about 1/8″ (3 mm) thick.

Heat a dry skillet over medium-high heat. Cook one disc at a time: place it in the hot skillet and wait about 30 seconds until bubbles form. Flip and cook until brown spots appear. Flip again and press gently around the edges with a spatula to help it puff. Adjust the heat if the bread browns too quickly.

Serve the flatbreads warm. To store, cool completely, then freeze in an airtight container or bag. Reheat briefly in a skillet or microwave when ready to use.