Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Yogurt Flatbread (Soft, Easy & No-Yeast)

Sarah Smith
4 days ago
2 min read

Flatbreads with chicken and lettuce, purple coleslaw in a white bowl, and green olives in a wooden bowl on a wooden surface.

This Yogurt flatbread is soft, tender, and incredibly easy to make with just a few simple ingredients and no yeast required. Made with yogurt, flour, and olive oil, it cooks quickly in a skillet and pairs perfectly with soups, stews, dips, or Mediterranean-style meals. Serve it alongside Hearty Potato Stew, Cabbage & Sausage Skillet, or Garlic Shrimp Mediterranean Bowl for a cozy, satisfying meal.

Why You’ll Love This

No yeast or rising time required
Made with simple, widely available ingredients
Soft, flexible texture perfect for dipping or wrapping
Cooks quickly in a skillet
Easy to customize with herbs or spices

Recipe Card

Servings: 8 flatbreads Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

Nutrition Information

Calories: ~140 per flatbread
Protein: 4 g
Fat: 4 g
Carbohydrates: 22 g
Fiber: 1 g
Sodium: varies depending on the yogurt used

Ingredients

2 cups all-purpose flour (240 g)
1 teaspoon baking powder (4 g)
½ teaspoon salt (2.5 g)
¾ cup plain yogurt (180 g)
2 tablespoons olive oil (30 ml)
2–4 tablespoons water, as needed (30–60 ml)

Instructions

In a large bowl, whisk together the flour, baking powder, and salt.
Add the yogurt and olive oil. Stir until a shaggy dough forms.
Add water, 1 tablespoon at a time, until the dough comes together and is soft but not sticky.
Turn dough out onto a lightly floured surface and knead briefly, about 1–2 minutes, until smooth.
Divide the dough into 8 equal pieces and roll each into a ball.
Roll each ball into a thin round, about 5–6 inches (12–15 cm) wide.
Heat a dry skillet over medium heat. Cook each flatbread for 1–2 minutes per side, until bubbles form and golden spots appear.
Remove from the skillet and cover with a clean towel to keep warm while cooking the remaining flatbreads.

Tips & Variations

Use Greek yogurt for slightly thicker, chewier flatbreads
Add chopped herbs or garlic powder to the dough for extra flavor
Brush with olive oil or butter after cooking for softness
Cook in a cast-iron or nonstick skillet
Serve warm or at room temperature

Make-Ahead & Storage

Store cooked flatbreads in an airtight container at room temperature for up to 1 day or refrigerate for up to 4 days—Reheat briefly in a skillet or microwave. Dough can be made ahead and refrigerated for up to 24 hours.

FAQ

Can I use dairy-free yogurt? Yes. Use a thick, unsweetened dairy-free yogurt for best results.

Can I bake these instead of using a skillet? They are best cooked in a skillet, but can be baked on a hot baking stone at 450°F (230°C) for 4–6 minutes.

Why is my dough sticky? Add a small amount of flour while kneading until the dough is soft and manageable.

Final Thoughts

Yogurt flatbread is one of those simple recipes that feels universal. Found in different forms around the world, it’s quick to make, endlessly adaptable, and perfect for scooping, wrapping, or serving alongside cozy meals. Once you try it, it’s the kind of recipe you’ll come back to again and again.