No-Yeast Yogurt Flatbread - My Gorgeous Recipes (2024)

FAQs

Can you use Greek yogurt instead of yeast? ›

Because of its high acid content, you can substitute Greek yogurt for yeast. You need to first mix it with baking soda. Use a ½ cup of yogurt and a ¼ teaspoon of baking soda for every teaspoon of yeast your recipe needs. Remember to reduce the other liquid ingredients in your recipe accordingly.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

Microwave

This method is perfect for quick, single servings. Simply dampen a paper towel and wrap it around the flatbread or pita. Place it in the microwave and heat on high for 10-20 seconds.

Add the oil and knead the dough – you are aiming for a soft dough. If it is too sticky, add a little more flour or if it is too dry, add a splash of water. Knead the dough for 5 minutes – kids can do this in the bowl or on a clean surface using one or two hands.

How long does it take to work? Expect to use the yogurt for about seven days. Generally, you'll want to continue using it until your symptoms have disappeared.

Vinegar helps with creating a tender and moist crumb

But it's not just about the rise! Vinegar also helps in creating a tender and moist crumb in our baked goods. This is because the acidity of vinegar interferes with gluten development.

Gluten is what gives bread its structure, and a strong gluten structure helps to trap air bubbles during the rising process, resulting in a light and fluffy loaf.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

It's more likely to happen if you're using a stand mixer and leave it in there too long or have it on a very high speed. If the dough is super hard and tears easily, it's over kneaded and can result in a flat and dense bread once baked.

Soft, fluffy Greek Pita style flatbreads that are foldable, even when cold. Perfect for homemade Gyros or to serve with souvlaki kebabs.

How long does homemade flatbread last? ›

We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes. Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.

The common reason for tough flatbreads is not using enough liquid to flour, and the most frequent culprit for such cause, is inaccurate measurement of flour. The best way to measure flour is inarguably using a scale, but for us lazy peeps, I think measuring cups will do.

If the bread is kept in its baking pan, it will become soggy and look and taste doughy. If the bread has not finished baking by the maximum time indicated in the recipe, the oven thermostat may be off. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

While a nice hot oven can produce a beautiful loaf with a crisp, golden crust, too hot of an oven will cause the crust to finish cooking long before the center of the bread. This will result in undercooked dough with a sticky, chewy texture rather than a fully risen crumb.

Does yogurt have yeast? No, yogurt contains a “healthy” bacteria that is called lactobacillus. Like all fungi, the fungus that causes yeast infections is called candida (yeast) and does not thrive in an acid environment.

I use Greek yogurt in place of much heavier, higher fat or more calorie dense ingredients – like butter, sour cream, oil, or buttermilk. Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.

Due to the inherent low pH of the yoghurt, the product acts as a selective environment for the growth of yeasts (Suriyarachchi & Fleet, 1981). At low storage temperatures, the yeasts also have a competitive advantage compared to the mesophilic starter culture bacteria and contaminant psychrotrophic bacteria.

Baking powder: We use baking powder instead of yeast (which is used in traditional flatbread recipes like pita bread). The baking powder cuts the time it takes to make flatbread by at least half! Olive oil, maple syrup, and salt: Add flavor to our bread.