Simple yogurt flatbread

By Jason Skrobar
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This works great as a quick side or a light main.



  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups full fat yogurt
  • 2 tablespoons olive oil

For open faced chicken flatbread:

  • 1/2 cup goat cheese
  • 1 tablespoon full fat yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 tseaspoon cracked black pepper
  • 2 leftover Braised Chicken Thighs with Tomato Sauce
  • 2 Simple Yogurt Flatbreads
  • 1 handful baby spinach, roughly chopped


For the yogurt flatbread:

  1. Sift together flour, baking powder and salt. Add yogurt and olive oil and mix together until an elastic dough forms. Divide the dough into 16 pieces and roll them into the size of a golf ball.
  2. Roll out each ball to about a 6” circle. Heat a cast iron pan over medium heat and cook flatbread until you see bubbles appearing. Flip, and cook until golden brown on both sides.

For the open faced chicken flatbread:

  1. Set your oven to broil and line a baking sheet with parchment paper.
  2. Mix together goat cheese, yogurt, onion powder, dried oregano, salt and pepper until well combined. Set aside.
  3. Remove meat from chicken thighs and add to a bowl. Add some of the sauce and mix well. Place both flatbreads on prepared baking sheet. Divide the goat cheese and yogurt spread between two flatbreads and spread evenly. Top each with and even amount of the chicken and tomato sauce. Place baking sheet in the oven under broil for 5 minutes.
  4. Remove baking sheet from oven and top each flatbread with a scattering of chopped baby spinach.



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