Greek Yogurt Flatbread – Naan

I have made the two ingredient flatbread in the past. I love the idea and taste of it. However, following all the recipes I have seen out in recipe land, have not been successful. I always end up tweaking the recipe. 🤷🏼‍♀️

I live in Beautiful Butte Montana where we are a mile high. That factor alone sometimes affects the recipes that I make. Therefore, I always use a scale when measuring out ingredients – especially when I bake.

Traditionally the 2 ingredient flat bread recipe uses self rising flour and Greek yogurt; that’s it. I don’t use self-rising flour, I use regular all purpose. Lately though, I have been losing weight and trying to switch to a healthier foods. This recipe uses stoneground whole wheat and white flour. These turned out fantastically!

Nutritional information for one flatbread:

135 calories, 6 g protein, 24.2 net carbs, 0.6 g fat

Here’s what you’ll need:

  • 120 grams all purpose white flour
  • 120 grams whole wheat flour
  • 9 grams baking powder
  • 6 grams salt
  • 345 grams plain nonfat Greek yogurt


  • Stand Mixer with Dough Hook attachment
  • 2 Silicone Baking Mats (for rolling out dough – trust me, these make life so much easier!)
  • Pastry Scraper
  • Rolling Pin
  • Cast Iron Griddle or Skillet (I have not tried using a non-stick skillet as some people do)
  • Spatula
  • Directions:

  • Place the bowl from your stand mixer on your scale and set it to grams.
  • Tare out your scale (this means you press the (tare or zero) button on the scale to make the weight read zero even though the bowl is on it).
  • Using a scoop or large spoon, scoop the white flower into the bowl until the weight reads 120 g.
  • Tear out your scale.
  • Using a scoop or large spoon, scoop the whole wheat flour into the bowl until the weight reads 120 g.
  • Tare out your bowl.
  • Spoon 9 g of baking powder into the bowl.
  • Tare out your scale.
  • Spoon 6 g of salt into the bowl.
  • Stir the dry ingredients together.
  • Tare out your scale.
  • Add 345 grams of plain nonfat Greek yogurt.
  • Turn the mixer on medium and blend until the dough forms a ball.
  • Preheat cast-iron griddle on medium heat (oil lightly if needed).
  • Place dough on a silicone baking mat.
  • Shape the dough into a ball and slightly flatten.
  • The weight of the ball of dough should be around 600 g. Weigh it now. I like to be very accurate so I weigh it.
  • Place the dough back on the silicone baking mat.
  • Using a pastry scraper, cut the dough in half. Weigh each half and adjust so each weighs 300 grams.
  • Cut each half into two pieces. Now you have four pieces. Each of these pieces should weigh 150 g each.
  • Cut each of those pieces in half. Now you have eight pieces.
    Each piece should weigh 75 g each.
  • Using another silicon baking mat, roll one ball of dough out into a circle or whatever shape you like your flatbread to be in. Be sure to use a little bit of flour on the rolling pin and mat to prevent sticking.
  • Note: I cover the dough balls with a flour sack towel while waiting to roll them out to prevent them from drying out.
  • Place on the griddle and watch the little air pockets form – about 30 seconds depending on how hot the grill is. Watch carefully as you may need to adjust the temperature to prevent burning.
  • Flip using a spatula.
  • Continue cooking for another 30 to 60 seconds until the flatbread starts to get little brown spots on it.
  • Your flatbread may pop up with bubbles; that’s fine, they will flatten out once you remove it from the griddle.
  • Place finished flatbread on a clean flour sack type towel.
  • Once cooked and cooled, place them (towel and all) in a ziplock or bread sack and store in the refrigerator.
  • Reheat in the microwave for 30 seconds or so.
  • If you still have any left, they should last several days.
  • I love to use these flatbread’s to make breakfast sandwiches reminiscent of the flatbread breakfast sandwiches you get at Subway.
  • This mornings sandwich had 5 slices of flash-grilled, thin sliced Land O’ Lakes sandwich ham (62 g), some of my husbands homemade smoked mozzarella cheese (40 g), an egg white patty (60 g) and lettuce. All this for 359 calories, 12 g fat, 33 g protein and 26 net carbs.
  • Can you say delicious!?
  • What do you think?
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    French Toast Berry Bake

    Serves 4


    5 slices of thin sliced Seeded Bread (155 grams) cubed

    1c frozen mixed berries (140 grams)

    8 oz Nonfat Milk

    1/2 c. Plain Nonfat Greek Yogurt (113 grams)

    2 eggs plus 2 egg whites ( 6 tablespoons liquid egg whites equals 2 egg whites)

    1 tablespoon vanilla

    1 teaspoon cinnamon

    1/4 teaspoon cloves or nutmeg or both

    1/4 teaspoon salt


    Lightly grease a glass 8″ square cake pan.

    Spread cubed bread in pan.

    Measure and set berries aside.

    Whisk remaining ingredients together.

    Dump over bread and lightly mix so all bread is moist.

    Spread berries on top and lightly press into mixture.

    Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

    Remove from refrigerator and take off plastic wrap.

    Preheat oven to 375 degrees.

    Bake in center of oven for 45 minutes until light brown and set.

    Test using a toothpick poked in the center. It should come out fairly clean. The edges of the bake should be pulled away from the side of the pan.

    Let set for 10 minutes to finish setting up. It will shrink down a bit.

    Cut into 4 pieces. Each piece clocks in at 216 calories.

    Serve with light or sugar free syrup for a low calorie breakfast.

    You can individually freeze the remainder for later meals.

    Here we go!

    Hi there! It’s Mama Di here, with my first attempt at my very own web page (wish me luck!). I’m sure this intro will change as I get more proficient with time.

    I am a mom of three adult children and have two grandchildren; all of whom I love so much! I’m married to my second chance hubby, Rick. We are soulmates and he loves my children and me. We are goofy together and he loves me unconditionally (lucky me!).

    I love cooking and it seems to come naturally to me. I began cooking in 4H when I was in 3rd grade. My older sister, Kathy, and I loved it and as part of the club we went to cooking competitions and did demonstrations of our “signature” dishes. I’ll never forget mine was Ranch Style cornbread and hers was Spice Snack cake. I even have my original recipe all these years later. I will definitely be posting that one for you!

    In addition to the kitchen, I love being crafty and creative. I hope to add some crafty stuff here as well. I like photography and used to be a photographer at the old JC Penney Pixie Studio years ago. That experience lead to a position at a one hour photo lab and portrait studio. I learned a lot and hope to utilize that skill here.

    Please feel free to share your comments!

    surviving and thriving in this crazy world…rantings about life, exercise, food, family and love