14 Easy Greek Yogurt Flatbread Recipes Ready in 15 Minutes

You know those nights when you want bread, but also want it fast and fresh? These 14 easy Greek yogurt flatbread recipes give you soft, pillowy bread that’s ready in about 15 minutes. You’ll find simple pantry-friendly doughs and creative toppings that turn this quick bread into a main dish or snack.

Each recipe uses Greek yogurt as the base for tender, tangy flatbread. These Greek yogurt flatbread recipes range from garlic-herb to sweet cinnamon-honey versions. You’ll get ingredient lists, quick step-by-step instructions, and serving ideas so you can make something delicious right away.

Keep this as your go-to list for weeknights, last-minute guests, or picnic prep. Pin the ones you love, mix and match toppings, and enjoy flatbreads that crisp at the edges and stay soft inside. Let’s get cooking.

1. Herbed Garlic Greek Yogurt Flatbread

This Herbed Garlic Greek Yogurt Flatbread is a classic you’ll reach for again. It’s soft inside with golden, garlicky edges and bright herb notes. The garlic and parsley pair with the yogurt’s tang for a savory, comforting bite. It’s great for dipping or serving alongside soups. If you love warm, fragrant breads, you’ll enjoy the crunchy edges and pillowy center.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 cup plain Greek yogurt (full-fat, cold)
• 1 tablespoon extra-virgin olive oil, plus extra for pan
• 1 tablespoon unsalted butter, room temperature
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• Zest of 1/2 lemon
• Coarse sea salt, for finishing

Instructions

1. Mix dry ingredients: whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp dried oregano in a bowl.
2. Add yogurt and oil: stir in 1 cup Greek yogurt and 1 tbsp olive oil until a shaggy dough forms.
3. Knead briefly: turn dough onto lightly floured surface and knead 6–8 times until smooth. It should feel soft and slightly tacky.
4. Rest dough 10 minutes covered with a cloth. This relaxes the gluten for easier rolling.
5. Divide and shape: cut into 4 equal pieces. Roll or press each into a 7–8 inch round about 1/4 inch thick.
6. Heat skillet: warm a nonstick or cast-iron skillet over medium heat until hot, about 2 minutes.
7. Cook flatbreads: brush skillet with a little oil. Cook each flatbread 2–3 minutes per side, until golden brown spots appear and edges lift. Press gently with a spatula to check for puffing.
8. Make garlic butter: melt 1 tbsp butter with 1 clove minced garlic in a small pan for 30 seconds. Stir in 2 tbsp parsley and lemon zest.
9. Brush and finish: brush hot flatbreads with garlic butter and sprinkle coarse sea salt.
10. Cool 5 minutes before slicing. The flatbread stays soft but firm enough to hold toppings.

How to Serve It

Serve warm on a wooden board stacked and cut into wedges. Garnish with extra parsley and a lemon wedge. Pair with a tomato soup, hummus, or roasted vegetables. Store in an airtight container up to 2 days, or freeze separated with parchment. Reheat in a skillet or oven for best texture. Make-ahead: mix dough and refrigerate up to 24 hours, then bring to room temperature before cooking.

2. Za'atar Greek Yogurt Flatbread with Olive Oil Drizzle

This za'atar version gives a bright, herby Middle Eastern twist to your Greek yogurt flatbread. The spice blend adds lemony thyme and toasted sesame notes. It crisps where the oil hits the pan and stays tender inside. Perfect for mezze nights and sharing. You’ll love the savory tang and fragrant sesame aroma.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 1 tablespoon extra-virgin olive oil, plus more for topping
• 2 tablespoons za'atar spice blend
• 1/2 teaspoon lemon zest
• 1 tablespoon honey (optional, for balance)
• 2 tablespoons toasted sesame seeds
• Fresh thyme sprigs, for garnish
• Olive oil for brushing

Instructions

1. Combine dry ingredients: whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp salt.
2. Add yogurt and oil: stir in 1 cup Greek yogurt and 1 tbsp olive oil until a cohesive dough forms.
3. Knead lightly 5–7 times; dough should be soft but not sticky.
4. Rest dough 10 minutes under a damp cloth.
5. Divide into 4 pieces; roll to 7-inch rounds about 1/4 inch thick.
6. Sprinkle each round with za'atar and toasted sesame seeds, pressing gently to adhere.
7. Heat skillet to medium-high and brush with olive oil.
8. Cook each flatbread 2–3 minutes per side until golden with darker spots.
9. Brush with a thin drizzle of olive oil and 1 tbsp honey if using. Add lemon zest and thyme.
10. Let rest 3–5 minutes before serving.

How to Serve It

Place flatbreads on a large platter and drizzle more olive oil. Serve with hummus, labneh, or sliced cucumbers and olives. Garnish with extra thyme and a sprinkle of sesame seeds. Store cooled flatbreads in the fridge up to 2 days; reheat in a pan. These are great for picnic spreads and light lunch boxes.

3. Cheesy Spinach Greek Yogurt Flatbread (Skillet Pizza-Style)

This cheesy spinach flatbread works like a mini skillet pizza. It’s creamy, slightly tangy, and loaded with melty cheese and bright spinach. The yogurt dough keeps it tender while the skillet gives crisp edges. It’s a quick weeknight meal that feels indulgent. Anyone who loves greens and gooey cheese will enjoy this.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 1 small garlic clove, minced
• 1/4 teaspoon red pepper flakes
• Freshly cracked black pepper, to taste
• Olive oil for cooking

Instructions

1. Mix flour, baking powder, and salt in a bowl.
2. Stir in yogurt and olive oil until dough forms.
3. Knead 6 times on a floured surface. Dough should be smooth.
4. Rest 10 minutes covered.
5. Press dough into a large round to fit a 10-inch skillet, about 1/4 inch thick.
6. Heat skillet over medium, add a teaspoon of oil. Add the dough and cook 3 minutes until bottom browns.
7. Flip, immediately top with garlic, spinach, mozzarella, and feta. Sprinkle red pepper flakes.
8. Cover skillet and cook another 3–4 minutes until cheese melts and edges are golden.
9. Test doneness: cheese should be bubbly and crust golden.
10. Let cool 3 minutes, slice and serve.

How to Serve It

Cut into wedges and serve straight from the skillet. Top with fresh basil, a drizzle of chili oil, or extra feta. Pair with a crisp green salad and chilled white wine. Store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a skillet to crisp edges. Make-ahead option: assemble on dough and refrigerate up to 12 hours; cook from chilled.

4. Lemon Ricotta Greek Yogurt Flatbread with Honey

This lemon ricotta version combines Greek yogurt dough with a citrusy, creamy topping. It’s light, slightly sweet, and perfect for brunch. The bright lemon zest cuts through the creaminess. If you like fresh flavors and subtle sweetness, this is a lovely choice. Expect a tender, slightly chewy base with glossy honey finish.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon olive oil
• 1/2 cup ricotta cheese
• 2 tablespoons honey, plus extra for drizzling
• Zest of 1 lemon
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• Fresh mint leaves for garnish
• Powdered sugar, optional for dusting

Instructions

1. Whisk flour, baking powder, and salt.
2. Mix in Greek yogurt and olive oil until dough forms.
3. Knead 6–8 times on a floured surface until smooth.
4. Rest dough 10 minutes covered.
5. Divide into 4 pieces and roll into 7–8 inch rounds.
6. Heat skillet over medium and cook each flatbread 2–3 minutes per side until golden.
7. In a bowl, combine ricotta, 2 tbsp honey, lemon zest, lemon juice, and vanilla until smooth.
8. Spread ricotta mixture over warm flatbreads.
9. Drizzle with extra honey and garnish with mint and a light dusting of powdered sugar if desired.
10. Let rest 2 minutes before serving.

How to Serve It

Serve on a bright platter with lemon wedges and extra honey. Pair with fresh berries and herbal tea for brunch. Store ricotta-topped flatbreads in the fridge up to 24 hours; best eaten same day. For make-ahead, cook plain flatbreads and refrigerate, then top before serving. Great for spring brunch or a light dessert.

5. Greek Yogurt Flatbread with Za'atar and Labneh

This Greek Yogurt Flatbread with za'atar and labneh blends tangy labneh with herbal za'atar. The duo gives bright, creamy, and savory flavors in each bite. The flatbread is soft, with crisp edges that hold the creamy spread. It's ideal for morning spreads, picnics, or as an appetizer. Fans of Mediterranean flavors will love the contrast of creamy and earthy.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 1 tablespoon olive oil, plus extra for brushing
• 1/2 cup labneh
• 2 tablespoons za'atar spice blend
• 1 tablespoon extra-virgin olive oil (for labneh)
• 1 small cucumber, thinly sliced, optional
• Fresh mint leaves, for garnish
• Flaky sea salt, to finish

Instructions

1. Whisk flour, baking powder, and salt together.
2. Stir in Greek yogurt and 1 tbsp olive oil until dough forms.
3. Knead 6–8 times until smooth; dough should be soft.
4. Rest dough 10 minutes covered.
5. Divide into 4 rounds and roll to about 7 inches across.
6. Heat skillet over medium; brush with olive oil and cook each flatbread 2–3 minutes per side until spotty golden.
7. Spread 1/2 cup labneh across warm flatbreads.
8. Sprinkle 2 tbsp za'atar and drizzle 1 tbsp olive oil over the labneh.
9. Top with cucumber slices and mint.
10. Finish with flaky sea salt and serve warm or at room temperature.

How to Serve It

Serve on a large sharing board with olives and roasted red peppers. Pair with chilled white wine or mint tea. Store covered in the fridge up to 24 hours; labneh-topped flatbreads are best same day. Make-ahead flatbreads store well; assemble at serving time. Perfect for summer mezze or light lunches.

6. Spicy Harissa Greek Yogurt Flatbread with Chickpeas

This spicy harissa flatbread features roasted chickpeas and a cooling yogurt drizzle. The flatbread’s tang balances the smokiness of harissa. It’s hearty enough for dinner and quick enough for nights when you need flavor fast. You’ll love the crunchy chickpeas against the soft dough and cool yogurt.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 1 tablespoon olive oil
• 1 cup canned chickpeas, rinsed and patted dry
• 1 tablespoon harissa paste
• 2 tablespoons olive oil (for roasting)
• 1/4 teaspoon smoked paprika
• 1/4 cup plain Greek yogurt (for drizzle)
• 2 tablespoons fresh cilantro, chopped
• Lemon wedge, for serving

Instructions

1. Preheat oven to 425°F (220°C) for chickpeas.
2. Toss chickpeas with 2 tbsp olive oil, 1 tbsp harissa, and 1/4 tsp smoked paprika. Roast 15 minutes until crispy.
3. Mix flour, baking powder, and salt in a bowl.
4. Add 1 cup Greek yogurt and 1 tbsp olive oil, mix into dough.
5. Knead 6–8 times until soft. Rest 10 minutes.
6. Roll into 4 rounds about 7 inches across.
7. Heat skillet to medium and cook each flatbread 2–3 minutes per side until golden.
8. Spread roasted chickpeas over flatbreads and drizzle with 1/4 cup Greek yogurt thinned with a little water.
9. Sprinkle cilantro and squeeze lemon over top.
10. Let rest 2 minutes before serving.

How to Serve It

Serve with extra harissa on the side and fresh lemon wedges. Pair with a crisp salad or grilled vegetables. Store chickpea-topped flatbreads in the fridge up to 24 hours; reheat in a skillet to restore crispness. Make-ahead: roast chickpeas and cook flatbreads earlier, then assemble at mealtime.

7. Everything Bagel Greek Yogurt Flatbread

This everything bagel flatbread turns simple dough into a savory, breakfast-friendly treat. The crunchy topping of seeds and salt brings big flavor. It’s tangy, savory, and great with spreads. If you like bagel flavors without the chew, this flatbread is fast and satisfying. Expect golden spots and a fragrant seed crunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon olive oil, plus more for pan
• 2 tablespoons everything bagel seasoning
• 1/4 cup labneh or cream cheese, for spreading
• 1 tablespoon fresh chives, chopped
• 1 teaspoon sesame seeds, extra if desired
• Fresh cracked black pepper, to taste
• Optional: smoked salmon slices, for serving

Instructions

1. Combine flour, baking powder, and salt.
2. Stir in yogurt and 1 tbsp olive oil until dough forms.
3. Knead 6 times on a floured surface until smooth.
4. Rest dough 10 minutes covered.
5. Divide into 4 and roll to 7 inches across.
6. Brush tops lightly with olive oil and sprinkle 2 tbsp everything seasoning.
7. Heat skillet medium-high; cook each flatbread 2–3 minutes per side until seeded surface is golden.
8. Spread with labneh or cream cheese and sprinkle chives and sesame seeds.
9. Top with smoked salmon if using.
10. Let cool 2 minutes then slice.

How to Serve It

Serve warm with extra cream cheese and sliced cucumbers. Pair with coffee or a light white wine for brunch. Store plain flatbreads in the fridge up to 2 days; spread toppings before serving. Make-ahead option: season and cook flatbreads earlier, then top at mealtime.

8. Sweet Cinnamon Honey Greek Yogurt Flatbread

This sweet cinnamon honey flatbread offers a dessert-like treat in 15 minutes. The dough stays tender, while the cinnamon-sugar creates a caramel-like crust. It’s fragrant, warm, and perfect with tea. If you have a sweet tooth, this one’s quick and comforting. You’ll smell honey and cinnamon as it cooks.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons honey, plus extra for drizzling
• 1/4 teaspoon vanilla extract
• 1/4 cup chopped toasted almonds (optional)
• Powdered sugar, for dusting

Instructions

1. Whisk flour, baking powder, salt, and 2 tbsp sugar.
2. Stir in Greek yogurt and 1 tbsp melted butter until dough forms.
3. Knead briefly 6–8 times until smooth.
4. Rest dough 10 minutes.
5. Divide into 4 rounds, roll to 7 inches across.
6. Mix 1 tsp cinnamon with a pinch of sugar for topping.
7. Heat skillet medium and cook flatbreads 2–3 minutes per side until golden.
8. Brush hot flatbreads with 2 tbsp honey and sprinkle cinnamon sugar.
9. Add chopped almonds and a dusting of powdered sugar if desired.
10. Cool 2 minutes before serving.

How to Serve It

Fold and serve warm with a cup of tea or coffee. Add sliced fruit or a scoop of vanilla yogurt. Store leftovers in an airtight container for up to 2 days; reheat in a skillet. Make-ahead: cook plain flatbreads and add honey and cinnamon before serving.

9. Greek Yogurt Flatbread with Roasted Garlic and Thyme

The roasted garlic and thyme flatbread brings deep, mellow garlic flavor to a tangy Greek yogurt base. Roasting the garlic gives sweet, spreadable cloves that pair beautifully with thyme. It’s aromatic, savory, and perfect for dinner sides. Lovers of roasted flavors and fragrant herbs will appreciate the caramelized notes.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temperature)
• 1 tablespoon extra-virgin olive oil
• 1 head roasted garlic, cloves mashed
• 1 tablespoon fresh thyme leaves
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon cracked black pepper
• Coarse sea salt, to finish
• Optional: shaved Parmesan, for serving

Instructions

1. Roast garlic: preheat oven to 400°F (200°C). Cut top off garlic head, drizzle with oil, wrap in foil, roast 30 minutes until soft. Cool and squeeze out cloves.
2. Combine flour, baking powder, and salt.
3. Stir in Greek yogurt and 1 tbsp olive oil until dough forms.
4. Knead 6–8 times and rest 10 minutes covered.
5. Mix mashed roasted garlic and thyme into dough or spread later as a topping.
6. Divide dough into 4 rounds about 7 inches across.
7. Heat skillet on medium, cook each flatbread 2–3 minutes per side until golden.
8. Brush with 1 tbsp melted butter, top with extra roasted garlic and thyme.
9. Sprinkle cracked black pepper and coarse sea salt.
10. Let cool 3 minutes before slicing. Add shaved Parmesan if desired.

How to Serve It

Serve with roasted vegetables or grilled meats. Garnish with extra thyme and Parmesan. Store in an airtight container up to 2 days; reheat in a skillet. Make-ahead: roast garlic ahead and refrigerate for up to 5 days. This flatbread shines in autumn and winter dinners.

10. Pesto Greek Yogurt Flatbread with Sun-Dried Tomatoes

This pesto and sun-dried tomato flatbread is bright and herb-forward. The pesto adds basil and nutty notes while the tomatoes bring concentrated sweetness. The dough stays soft and provides a neutral base so toppings sing. It’s perfect for quick lunches or a picnic. Expect fragrant basil, nutty pine nuts, and chewy tomato bites.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon olive oil
• 1/3 cup prepared basil pesto
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons toasted pine nuts
• 1/4 cup shredded mozzarella
• Fresh basil leaves, for garnish
• Lemon wedge, optional

Instructions

1. Whisk flour, baking powder, and salt.
2. Add yogurt and 1 tbsp olive oil, mixing until dough forms.
3. Knead 6–8 times until smooth. Rest 10 minutes.
4. Divide into 4 and roll into 7-inch rounds.
5. Heat skillet medium and cook flatbreads 2–3 minutes per side until golden.
6. Spread 1/3 cup pesto on each hot flatbread.
7. Scatter sun-dried tomatoes, pine nuts, and mozzarella.
8. Cover skillet briefly to melt cheese, about 1–2 minutes.
9. Test doneness: cheese should be slightly melted and edges crisp.
10. Garnish with fresh basil and a squeeze of lemon if desired.

How to Serve It

Serve warm as a light dinner or appetizer. Pair with a simple tomato salad or chilled white wine. Store in fridge up to 2 days; reheat in skillet. Make-ahead: prepare pesto and tomatoes; assemble and warm before serving. Great for picnics and outdoor lunches.

11. Smoky Chipotle Greek Yogurt Flatbread with Avocado

This smoky chipotle flatbread adds a spicy-smooth twist to the yogurt-based dough. Chipotle brings smokiness and heat, while avocado cools and creams. It’s fast, filling, and colorful. Great for casual dinners, game-day snacks, or taco-night swaps. Expect a smoky aroma, creamy texture, and a mild kick.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temp)
• 1 tablespoon olive oil
• 1 ripe avocado, mashed
• 2 tablespoons chipotle in adobo, minced (reduce for less heat)
• 1/4 cup plain Greek yogurt (for drizzle)
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. Mix flour, baking powder, and salt.
2. Add 1 cup Greek yogurt and 1 tbsp olive oil, form dough.
3. Knead 6–8 times; rest 10 minutes.
4. Divide into 4 rounds about 7 inches across.
5. Heat skillet medium and cook each flatbread 2–3 minutes per side until golden.
6. Combine mashed avocado with lime juice and a pinch of salt.
7. Mix 1/4 cup Greek yogurt with minced chipotle for the drizzle.
8. Spread avocado on hot flatbread, drizzle with chipotle yogurt, and sprinkle cilantro.
9. Test for doneness: edges should be crisp, center warm.
10. Serve immediately.

How to Serve It

Top with extra lime wedges and sliced radish for crunch. Pair with a cold beer or citrusy mocktail. Store avocado-topped flatbreads in the fridge up to 24 hours; best eaten fresh. Make-ahead: cook flatbreads earlier and assemble before serving for best texture.

12. Mediterranean Greek Yogurt Flatbread with Feta and Olives

This Mediterranean flatbread brings bright tomatoes, briny olives, and tangy feta to a Greek yogurt base. It’s savory, balanced, and colorful. The salty-sour flavors are classic and pair well with spinach or grilled meats. If you enjoy Greek-inspired tastes, this flatbread delivers a satisfying mix of textures.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon olive oil
• 1/2 cup crumbled feta cheese
• 1/3 cup kalamata olives, pitted and sliced
• 1 small tomato, diced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon capers, drained
• Freshly ground black pepper, to taste

Instructions

1. Combine flour, baking powder, and salt.
2. Stir in Greek yogurt and olive oil until a dough forms.
3. Knead 6–8 times and rest 10 minutes.
4. Divide into 4 and roll to 7 inches across.
5. Heat skillet medium and cook flatbreads 2–3 minutes per side until golden.
6. Top hot flatbreads with feta, olives, diced tomato, oregano, and capers.
7. Press toppings lightly so they warm into the bread.
8. Test doneness: cheese warmed and edges golden.
9. Add cracked pepper to taste.
10. Let cool 2 minutes, then slice.

How to Serve It

Serve with a Greek salad and chilled white wine. Garnish with extra oregano and a drizzle of olive oil. Store plain flatbreads in the fridge up to 2 days; top before serving. Make-ahead: prep toppings and cook flatbreads earlier, then assemble.

13. Sweet Fig, Honey, and Walnut Greek Yogurt Flatbread

This fig, honey, and walnut flatbread is a refined sweet option. The figs add jammy sweetness, honey gives glossy sweetness, and walnuts provide a crunchy counterpoint. The yogurt dough adds a subtle tang that balances the toppings. It’s ideal for dessert or a special brunch treat. Expect chewy fruit and nutty crunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (cold)
• 1 tablespoon olive oil
• 4 fresh figs, sliced (or 1/2 cup dried, softened)
• 2 tablespoons honey, plus extra for drizzling
• 1/4 cup chopped walnuts, toasted
• 1 teaspoon lemon zest
• Fresh rosemary, small sprig for garnish
• Optional: dollop of mascarpone or ricotta

Instructions

1. Whisk flour, baking powder, and salt.
2. Mix in Greek yogurt and olive oil until a dough forms.
3. Knead 6–8 times until smooth.
4. Rest dough 10 minutes covered.
5. Divide into 4 and roll to 7 inches across.
6. Heat skillet medium and cook flatbreads 2–3 minutes per side until golden.
7. Top each flatbread with sliced figs, 2 tbsp honey, and toasted walnuts.
8. Optionally add a spoonful of mascarpone or ricotta.
9. Drizzle more honey and sprinkle lemon zest.
10. Let rest 2 minutes before serving.

How to Serve It

Serve warm with a scoop of yogurt or mascarpone. Pair with fragrant tea or dessert wine. Store leftovers in fridge up to 24 hours; best eaten same day. Make-ahead: toast walnuts and slice figs ahead; assemble just before serving.

14. Herbed Yogurt Flatbread with Smoked Salmon and Dill

This herbed flatbread topped with smoked salmon feels sophisticated yet simple. The yogurt base keeps the bread tender while dill yogurt and capers add classic salmon pairings. It’s perfect for brunch, light dinner, or as an appetizer. Expect silky salmon, tangy dollops, and fresh herb aroma.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup plain Greek yogurt (room temp)
• 1 tablespoon olive oil
• 4 ounces smoked salmon, thinly sliced
• 1/4 cup plain Greek yogurt (for dill sauce)
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 tablespoon capers, drained
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions

1. Whisk flour, baking powder, and salt.
2. Stir in 1 cup Greek yogurt and 1 tbsp olive oil to form dough.
3. Knead 6–8 times until smooth; rest 10 minutes.
4. Divide into 4 rounds about 7 inches across.
5. Heat skillet medium and cook each flatbread 2–3 minutes per side until golden.
6. Mix 1/4 cup yogurt, dill, and lemon juice to make the dill sauce.
7. Spread sauce on warm flatbreads, top with smoked salmon slices and capers.
8. Season with cracked black pepper.
9. Test doneness: bread should be warm and sauce chilled.
10. Serve immediately with lemon wedges.

How to Serve It

Arrange on a long platter and garnish with extra dill and capers. Pair with sparkling water or Champagne for a brunch treat. Store components separately and assemble before serving for best freshness. Make-ahead: prepare dill sauce and slice salmon ahead; cook flatbreads when ready.

You just covered 14 quick and tasty ways to make Greek yogurt flatbreads in about 15 minutes. From za'atar and labneh to sweet fig and honey, there’s a version for every craving. Try a few this week and pin the favorites so you can find them fast.

Which flavor will you try first? Save this list to your brunch or weeknight board and share it with friends or family who love fast, flavorful breads. Enjoy these easy Greek yogurt flatbread recipes and make them your own with favorite toppings.