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Easy 2-Ingredient Flatbread Dough Recipe for Quick Pizza Night

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A simple and quick flatbread dough made with just self-rising flour and Greek yogurt, perfect for last-minute homemade pizza nights with a crispy, chewy crust.

Ingredients

Scale
  • 1 cup (120g) self-rising flour
  • 1 cup (240g) plain Greek yogurt, full-fat or plain
  • Optional: pinch of garlic powder
  • Optional: dried herbs like oregano or basil
  • Optional: dash of olive oil

Instructions

  1. In a medium bowl, combine 1 cup (120g) of self-rising flour with 1 cup (240g) of plain Greek yogurt. Stir together with a wooden spoon or spatula until the dough starts to come together. It will be sticky but manageable (about 2-3 minutes).
  2. Lightly flour your work surface. Dump the dough onto it and knead gently for about 3-4 minutes. Add a little flour if the dough is too sticky, but keep it soft and pliable. You want it smooth, elastic, and slightly tacky—not dry or crumbly.
  3. Divide the dough into 2 or 3 equal portions depending on the size of flatbreads you want. Roll each piece into a ball, then flatten with your hands or rolling pin to about 1/4 inch (6 mm) thickness. Rustic shapes are fine.
  4. Heat a dry cast iron skillet or nonstick pan over medium heat. Place one piece of dough in the pan. Cook for about 2-3 minutes until bubbles form on the surface and the bottom is golden brown. Flip carefully and cook the other side for another 2 minutes.
  5. If making pizza, transfer the cooked flatbread to a baking sheet, add sauce, cheese, and toppings, then bake in a preheated oven at 400°F (200°C) for 5-7 minutes until cheese melts and toppings are heated through.
  6. Serve the flatbread warm. The crust should be crisp on the outside and tender inside, with a slight tang from the yogurt.

Notes

If dough is too sticky, dust hands and rolling pin lightly with flour rather than adding too much flour to the dough. Cook flatbreads on medium heat to avoid burning or undercooking. Dough can be refrigerated for up to 24 hours wrapped tightly in plastic wrap. Leftover flatbread stores well in the fridge for 2-3 days or frozen for up to 2 months.

Nutrition

Keywords: flatbread, 2-ingredient dough, quick pizza dough, easy flatbread, Greek yogurt dough, self-rising flour, homemade pizza, quick dinner

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