Greek Yogurt Whole Wheat Flatbreads (Skillet Lagana Style)
Soft, blistered whole wheat yogurt flatbreads cooked in a dry skillet—no oil, no yeast, ready in 30 minutes.
Best for A higher-protein, lower-fat flatbread that swaps oil and yeast for thick Greek yogurt and whole grains.
These are the flatbreads I make all summer when the oven feels like a punishment and dinner needs to be quick. Thick Greek yogurt does double duty: it hydrates the whole wheat flour into a supple, tearable dough and drives the protein up while keeping the fat honestly low. Cooked dry in a hot skillet, they puff and freckle in under two minutes a side, landing somewhere between a soft pita and a rustic lagana—perfect torn around a bowl of tzatziki, folded over grilled zucchini, or eaten warm off the pan.
Ingredients
- 240 g Whole-wheat flour , plus extra for dusting
- 60 g all-purpose flour , for structure and pliability
- 250 g plain Greek yogurt , thick, not runny; strained if watery
- 8 g Baking powder
- 4 g fine sea salt
- 2 g dried oregano , Greek rigani if you have it (optional – can be omitted)
- 15 ml water , only if dough is dry (optional – can be omitted)
Instructions
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1
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and dried oregano until evenly combined. Add the Greek yogurt and stir with a sturdy spoon, then switch to your hands, until a shaggy dough forms. If the dough won't come together and looks dry and crumbly, add the water a splash at a time—thick yogurt varies, so you're aiming for a soft dough that just holds.
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2
Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes, until smooth and only slightly tacky. Don't overwork it—whole wheat and baking powder don't need long gluten development. Cover with the bowl and let it rest 10 minutes; this relaxes the dough so it rolls out without springing back.
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3
Divide the dough into 6 equal pieces and roll each into a ball. On a floured surface, roll each ball into a round about 18 to 20 cm across and 3 to 4 mm thick, keeping the surface lightly dusted so they don't stick.
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4
Heat a dry cast-iron or heavy nonstick skillet over medium-high until a drop of water dances and evaporates on contact. Lay in one flatbread and cook until the underside shows dark freckles and the top bubbles, about 60 to 90 seconds, then flip and cook the second side another 45 to 60 seconds until puffed and spotted. No oil—the dry heat is what gives the blister. Adjust the heat down if they scorch before puffing.
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5
Stack the cooked flatbreads and wrap them in a clean kitchen towel as you go; the trapped steam keeps them soft and foldable. Serve warm. They're best the day they're made but reheat well in a dry skillet for 20 seconds a side.