If you love simple recipes, this Two-Ingredient Flatbread is for you! Today, I’m sharing four delicious ways to make this healthy, foolproof flatbread recipe. This light and fluffy flatbread can be used in so many different ways, including both sweet and savory. Bookmark this recipe so you can have easy flatbread anytime you need it.
I’ve been making the two-ingredient Greek yogurt pizza dough for years now, but I just got the idea of making it into a flatbread instead of a pizza. Once I saw how well that worked, I realized it could be made with other ingredients, not just Greek yogurt. I’ve been experimenting with this Easy Two-Ingredient Flatbread recipe for a while now, and am excited to share four delicious ways to make it!
This flatbread is so simple to make and super versatile to use. Each flavor has great taste and texture, and I hope you all become as obsessed with this recipe as I am.
Why You’ll Love This Easy Flatbread Recipe
- Easy to make – This flatbread recipe couldn’t be easier. The dough comes together quickly, with just two ingredients and one bowl. It is rolled out and crisped up in a frying pan, just 2-3 minutes on each side.
- Great texture – This flatbread is soft, chewy, and easily rolled up without breaking.
- Versatile – These wraps can be used in so many different ways. You can eat them plain, melt cheese on them, or dip them in your favorite sauce. Both the plain and sweet potato flatbreads can be used for sweet or savory recipes. I love melting butter and drizzling honey on the sweet potato one!
Four Flavors Of Flatbread
- Greek Yogurt – If you’re familiar with the “Weight Watchers Pizza Dough” recipe, this is basically that, but rolled out very thinly and cooked in the frying pan, instead of the oven. I would call this the plain, or original, flavor, and it can be used for sweet and savory recipes. Blended cottage cheese can be substituted for the Greek yogurt if you wish. This version has a great neutral flavor on its own, but you can easily mix in any spices you like to jazz it up a little.
- Sweet Potato – For this slightly sweet version, I use sweet potato puree instead of Greek yogurt. It can also be used for sweet and savory recipes, and tastes great with a pinch of cinnamon. My favorite way to eat it is topped with melted butter and a drizzle of honey.
- Refried Beans – This savory flatbread is made using refried beans instead of Greek yogurt and is so flavorful! I also like to add cumin, paprika, and garlic powder, but these are optional. My refried bean flatbread is great for enjoying with melted cheese, salsa, or guacamole. I also love eating it for breakfast with some scrambled eggs.
- Hummus – Lastly, the hummus version is one of my favorites because you can use any hummus flavor you like. It really takes on the flavor of the hummus and is my favorite flatbread to eat by itself. It is also great wrapped around fresh veggies.
Two-Ingredient Flatbread Recipe Ingredients
- Flour – You will need to use self-rising flour for this recipe. Self-rising flour is flour that already has some baking powder and salt added to it. If you can’t find self-rising flour, you can use regular flour and add your own baking powder and salt. Add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every one cup of AP flour. I have not made this flatbread using gluten-free flour, but I think it would work, as long as you add baking powder to it.
- Greek Yogurt – I used plain, non-fat Greek yogurt for this flatbread. It works really well and has a great taste. I haven’t made this recipe using dairy-free yogurt, but I think that would work fine. Another protein-packed alternative to Greek yogurt is cottage cheese, which has been run through a blender or food processor to make it creamy.
- Sweet Potato Puree – I like to make my own sweet potato puree because it’s sweeter, thicker, and brighter in color than the canned puree, but either will work. I have instructions on how to make your own puree in the recipe card section. Most grocery stores sell canned sweet potato puree next to the pumpkin puree cans.
- Refried Beans – I used canned refried beans made with pinto beans, but refried black beans would also work well. Different refried bean brands can vary in texture, so you may need to add a teaspoon or two of water to loosen them up.
- Hummus – You can use any kind of hummus you like for this recipe, although it does help if it’s fairly smooth in texture. I often make this flatbread using plain hummus, but it also works with flavored hummus. Store-bought or homemade hummus can be used.
- Optional additions – I like to add a bit of cinnamon to the sweet potato flatbread, and in the refried bean version, I add cumin, paprika, and granulated garlic for a little extra flavor. These additions are optional, but great if you already have the spices on hand.
How To Make Easy Two-Ingredient Flatbread
- Add the self-rising flour to a large bowl, along with a pinch of salt and any other seasonings you wish to add. Whisk together well.
- Next, add in either the Greek yogurt, sweet potato puree, refried beans, or hummus. Use a spoon or a fork to begin mixing everything together, and once the yogurt (or other addition) is partially mixed in, use your hands to mix everything together until you have a ball of dough. The dough may start out a little sticky, so you can add a few pinches of extra flour as you mix the dough together, until you reach a dough texture that isn’t sticky and holds together in a ball. Knead the dough for just 1-2 minutes.
- Divide the dough into four equal sections and roll each section into a small ball. Lightly flour a clean surface, place the dough ball down, and carefully roll out. Do your best to roll the dough into a circle shape, but it doesn’t have to be perfect. You want the dough to be pretty thin, about 1/8-inch thick. If the dough is still sticky while you roll it out, add a few more pinches of flour, which should help firm it up.
- Heat a large skillet over medium heat. Once it’s hot, spray with cooking spray, drizzle with oil, or add butter. Carefully add your flatbread dough into the pan and allow to cook for a few minutes on each side. The dough will start to bubble up once it’s ready to be flipped. I like mine to have some nice dark brown spots on it, but you can cook yours a little less, if you like.
- Allow the flatbread to cool on a wire rack and repeat until the dough is used up. I usually get four large flatbreads out of this recipe. This flatbread is warm and fluffy right after cooking, but it can also be enjoyed at room temperature or chilled if you prefer. Reheat the flatbread in a pan or microwave, if desired.
Recipe Frequently Asked Questions
- I have not made this recipe using gluten-free flour, so I’m not sure if it would work, but I don’t think it will have the same texture.
- I have not made this recipe using a vegan yogurt substitute, but the sweet potato and refried bean versions are naturally vegan.
- Can regular flour be used? You can use regular flour if you add in some extra baking powder and salt. See recipe card for exact amounts.
- How should these wraps be used? I love using them similarly to how I would use naan bread. You can melt cheese on them, dip them in your favorite sauce, use them as wraps, or eat them as is.
- Are these wraps freezer-friendly? Yes, you can freeze them. I recommend allowing the wraps to cool completely, stacking them on top of each other, with a piece of parchment paper in between, and then placing them in a freezer-friendly container. Freeze flatbread for up to 3 months and reheat in a hot pan or in the microwave. They may not be quite as flexible after they’ve been frozen and thawed, but they should still hold their taste.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Low-Ingredient Recipes?
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Easy Two-Ingredient Flatbread
- Total Time: 22 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
If you love simple recipes, this Two Ingredient Flatbread is for you! Today I’m sharing four delicious ways to make this healthy flatbread recipe, that is basically fool proof. This light and fluffy flatbread can be used in so many different ways, including both sweet and savory. Bookmark this recipe so you can have easy flatbread anytime you need it.
Ingredients
Scale
- 1 cup self rising flour (see notes below if you don’t have self rising flour) + more for rolling the dough out
- 1 small pinch salt (optional)
- 3 /4 cup either:
- plain, non-fat greek yogurt
- sweet potato puree
- refried beans
- hummus
- If making the sweet potato flatbread, I like to add 1/4 teaspoon ground cinnamon.
- If making the refried bean flatbread, I like to add in 1/4 teaspoon each of cumin, paprika and granulated garlic.
- Cooking spray, oil or butter
Instructions
- Add the self rising flour to a large bowl, along with a pinch of salt and any other seasonings you wish to add. Whisk together well.
- Next, add in either the Greek yogurt, sweet potato puree, refried beans or hummus. Use a spoon, or a fork, to start mixing everything together and once the yogurt (or other addition) is partially mixed in, use your hands to mix everything together until you have a ball of dough. The dough may start out a little sticky, so you can add in a few pinches of extra flour as you’re mixing the dough together, until you reach a dough texture that isn’t sticky and can hold together well in a ball. Knead the dough for just 1-2 minutes.
- Divide the dough into four equal sections and then roll each section into a small ball. Lightly flour a clean surface, place the ball of dough down and carefully roll out. Do your best to roll the dough into a circle shape, but it doesn’t have to be perfect. You want the dough to be pretty thin, about 1/8 an inch thick. If the dough is still sticky while you are rolling it out, just add a few more pinches of flour and that should help firm it up.
- Heat a large skillet over medium heat. Once it’s hot, spray with cooking spray, drizzle with oil or add butter. Carefully add your flatbread dough into the pan and allow to cook for a few minutes on each side. The dough will start to bubble up once it’s ready to be flipped. I like mine to have a few of those nice dark brown spots on it, but you can cook yours a little less, if you like.
- Allow flatbread to cool on a wire wrack and repeat until dough is used up. I usually get 4 large flatbreads out of this recipe. This flatbread is warm and fluffy right after being cooked, but can also be enjoyed room temperature , or even chilled if you prefer. Re-heat flatbread in a pan or microwave, if desired.
Notes
Nutritional information is for the Greek yogurt flatbread.
If you can’t find self rising flour, you can use regular flour and just add in your own baking powder and salt. For every one cup of AP flour, add in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
How to make your own sweet potato puree:
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper, or foil and set aside. Wash and dry sweet potatoes and then prick each one a few times with a fork. Place sweet potatoes on the baking sheet and roast until fork tender and starting to caramelize, anywhere from 45 minutes – 1 1/2 hours, depending on how big they are.
- Remove sweet potatoes from the oven and allow to cool. Remove the skin and place the rest into a food processor, or blender, and blend until completely smooth, about 1 minute. Enjoy.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
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