2 Ingredient Bread {Healthy Flatbread} - The Big Man's World ® (2024)

Learn how to make 2 ingredient bread, and never buy flatbread at the store again! Made with no yeast, it’s fluffy, pliable, and so versatile!

Looking for more homemade bread recipes? Try my oat bread, cottage cheese bread, keto bread, and protein bread next.

Everyone needs a quick, easy, foolproof bread recipe that pairs with all sorts of dishes. My healthy flatbread ticks those boxes, and it’s become a weekly staple in our house!

With two (literally, two) ingredients, the bread is light and soft, perfect for all your dipping or scooping needs.

Why I love this recipe

• It’s so darn easy. Just mix the ingredients into a dough, roll out the flatbreads, and cook them on the stove. It doesn’t get easier than this.
• Versatile. From pizzas to wraps and quesadillas, you can use this bread for every meal of the day. I’ll be sure to give you plenty of ideas later on.
• No yeast needed. That also means you don’t have to activate the yeast, wait for the dough to rise, or knead it constantly!

Ingredients needed

• Self-rising flour. AKA all-purpose flour with baking powder and salt already added. If you don’t have any on hand, you can make your own with my simple homemade self-rising flour. Use gluten-free self-raising flour if needed.
• Greek yogurt. The lower the fat content of your Greek yogurt, the better it will mix with the flour. Non-fat Greek yogurt worked the best for me, but reduced-fat and full-fat also worked. You can even use sour cream.

How to make 2-ingredient flatbread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the dough. In a large bowl, combine the flour and yogurt with a wooden spoon. Use your hands to incorporate the two until you have a smooth ball of dough.

Step 2- Divide the dough. Sprinkle flour on the dough ball and transfer it to a lightly floured surface. Press it into a circular shape and divide it into 8 even portions.

Step 3- Shape the dough. Re-flour the surface and, using a rolling pin, roll out one portion of the dough into a circular shape. Repeat until you have 8 rolled-out flatbreads.

Step 4- Cook. Heat a large skillet on medium-high heat. Once hot, cook for 2-3 minutes, then flip and cook for another 2 minutes. Repeat with the remaining flatbread.

Arman’s recipe tips

• Make it dairy-free. Fermented coconut yogurt makes a great vegan substitution.
• Use whole wheat flour. Plan on adding a little extra yogurt.
• Avoid using ‘natural’ yogurt. I tried this recipe with natural plain yogurt, and unfortunately, the dough was WAY too sticky and never developed the proper texture.
• Know when to flip. Once you see little bubbles forming on the dough’s surface, that’s when it’s time to flip.
• Add flavor. Brush a little olive oil or butter on the flatbread, and if you really want to take it up a notch, sprinkle on some minced garlic.

How to store leftovers

To store: If you plan on eating your flatbread within 5 days, it can be stored at room temperature in an airtight container. If you want to keep it fresher for longer, refrigerate it for up to 2 weeks.

To freeze: Place leftover flatbreads in a ziplock bag and freeze them for up to 6 months.

More recipes using my 2 ingredient dough

• 2 ingredient naan
• 2 ingredient bagels
• 2 ingredient pizza dough
• Or any of my 2 ingredient dough recipes

Originally published April 2020, updated and republished May 2024