Jamie Oliver Yogurt Flatbread

There’s something so comforting about warm, homemade bread—and this Jamie Oliver Yogurt Flatbread is the ultimate quick fix when you’re craving just that. Soft, pillowy, and slightly tangy, this flatbread is everything you want in a versatile side. I whipped this up on a busy weeknight, and honestly, I was amazed at how quickly it came together and how satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Dough:

• 2 ½ cups all-purpose flour (plus more for surface)
• 1 ½ teaspoons salt
• ½ teaspoon baking powder
• 1 cup plain whole milk yogurt (Stonyfield or similar)

For Cooking:

• Olive oil or butter (for greasing the skillet)

How To Make Jamie Oliver Yogurt Flatbread

Mix the Dough:

In a large mixing bowl, combine your flour, salt, and baking powder. Give it a good stir to distribute everything evenly. Then add the yogurt—this is where the magic happens! Stir with a wooden spoon until a rough dough starts to form.

Knead and Rest:

Transfer the dough onto a floured surface and knead it by hand for about five minutes. It should feel smooth but still a little rustic—don’t worry if it’s not perfectly silky. Divide the dough into four equal portions, wrap each in plastic wrap, and let them rest at room temperature for 20 minutes.

Roll It Out:

Once rested, sprinkle each dough ball with flour and roll it out on a floured surface. Aim for a thickness that suits you—I like mine just under ¼ inch thick for a nice balance between soft center and crisp edges.

Cook to Perfection:

Heat a cast iron skillet over medium-high heat and add a bit of olive oil or butter. When it’s nice and hot, lay in one flatbread at a time. Cook each side for 2–3 minutes until it puffs and you see golden brown spots. That’s when you know it’s just right.

Serve It Up:

Serve hot and fresh with your favorites—homemade labneh, olives, tomatoes, cucumbers, or anything with a Mediterranean flair.

Why I Love This Recipe

I made these for a quick lunch when I didn’t have time for a yeast dough, and they completely hit the spot. They were a huge hit with the family, especially my kids who love dipping them in hummus. The texture is wonderfully soft and slightly chewy, and I love how customizable they are. Plus, it feels so satisfying to make bread from scratch in under half an hour.

Recipe Tips

• Use Greek yogurt if that’s what you have—just thin it slightly with a tablespoon or two of water.
• Make them garlicky by brushing with melted butter and minced garlic after cooking.
• Add herbs like chopped rosemary or za’atar into the dough for extra flavor.
• Make smaller rounds for a fun mini version perfect for parties or snacks.
• Don’t skip the resting time—it helps relax the dough and makes rolling much easier.

How To Store This Jamie Oliver Yogurt Flatbread

At Room Temperature

Let the flatbreads cool completely, then store them in an airtight container or wrap in foil for up to 2 days.

In the Fridge

If you need them to last a bit longer, pop them in the fridge. Just make sure they’re sealed up well to avoid drying out.

In the Freezer

Wrap each flatbread individually in plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 3 months. Reheat straight from frozen or thaw first.

Reheating

• Skillet: Warm in a dry skillet over medium heat for 1–2 minutes per side.
• Oven: Wrap in foil and heat at 350°F for about 5–7 minutes.
• Microwave: Wrap in a damp paper towel and zap for 20–30 seconds.

Nutrition Facts (per serving)

• Calories: 322
• Carbs: 63g
• Protein: 10g
• Fat: 3g
• Sugar: 3g
• Fibre: 2g
• Sodium: 902mg

Let’s Answer a Few Questions!

Can I use self-raising flour instead of baking powder?
Sure! Just skip the baking powder since self-raising flour already includes it.

Is this flatbread gluten-free?
Not with all-purpose flour, but you can try a gluten-free blend—just expect a slightly different texture.

Can I make the dough ahead of time?
Absolutely. Store the wrapped dough balls in the fridge for up to a day before cooking.

What’s the best skillet to use?
Cast iron is ideal for that golden crust, but a good non-stick skillet works too.

Try More Recipes:

• Jamie Oliver Chicken Liver Parfait
• Jamie Oliver Beetroot Relish
• Jamie Oliver Cornish Pasty