Greek Yogurt Naan/Wrap
Greek Yogurt Naan/Wrap
Ingredients
For the Naan/Wrap Dough
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Herb Butter
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh parsley, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes, optional
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to combine.
⏱️ 2 min
- 2
Add the plain Greek yogurt to the flour mixture. Use your hands to mix and combine the ingredients until a shaggy dough forms. It will be sticky at first.
⏱️ 3 min - 3
Lightly flour a clean work surface. Transfer the shaggy dough from the bowl onto the floured surface. Knead the dough by hand for 5-7 minutes until it becomes smooth, elastic, and forms a cohesive ball.
⏱️ 7 min
- 4
Place the kneaded dough ball back into the mixing bowl. Cover the bowl tightly with plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
- 5
While the dough rests, prepare the herb butter. In a small bowl, combine the melted unsalted butter, finely chopped fresh parsley, garlic powder, and red pepper flakes (if using). Stir well and set aside.
⏱️ 3 min
- 6
After the resting period, remove the plastic wrap from the bowl. Transfer the dough to a clean, lightly floured section of the counter. Use a dough scraper or knife to divide the dough into four roughly equal pieces.
⏱️ 2 min
- 7
Take each piece of dough and form it into a small, smooth, round ball.
⏱️ 2 min
- 8
Lightly sprinkle flour on your counter surface. Take one dough ball, flatten it gently with your hands, then use a rolling pin to roll it out into a thin, round or oval-shaped flatbread, about 6-8 inches in diameter. Repeat for the remaining dough balls.
⏱️ 4 min
- 9
Heat a large non-stick frying pan or cast-iron skillet over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min
- 10
Place one rolled flatbread into the hot, dry frying pan. Cook for 1-2 minutes until it begins to puff up and bubbles appear on the surface.
⏱️ 2 min
- 11
Flip the flatbread over using tongs or a spatula. Continue cooking the other side for another 1-2 minutes until golden-brown spots appear, indicating it is fully cooked. Remove the cooked flatbread from the pan and stack it on a plate.
⏱️ 2 min
- 12
Repeat the cooking process for the remaining flatbreads, stacking them as they are finished.
⏱️ 6 min
- 13
Once all flatbreads are cooked and stacked, use a basting brush to generously brush the top flatbread with the prepared herb butter. Lift the top flatbread and brush the one beneath it. Continue brushing each flatbread with the herb butter as you unstack them.
⏱️ 3 min
- 14
Serve the warm Greek Yogurt Naan/Wraps immediately as a side, with dips, or as a wrap for your favorite fillings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Naan/Wrap
For the Naan/Wrap Dough
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Herb Butter
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh parsley, finely chopped
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper flakes, optional
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk briefly to combine.
⏱️ 2 min - 2
Add the plain Greek yogurt to the flour mixture. Use your hands to mix and combine the ingredients until a shaggy dough forms. It will be sticky at first.
⏱️ 3 min - 3
Lightly flour a clean work surface. Transfer the shaggy dough from the bowl onto the floured surface. Knead the dough by hand for 5-7 minutes until it becomes smooth, elastic, and forms a cohesive ball.
⏱️ 7 min - 4
Place the kneaded dough ball back into the mixing bowl. Cover the bowl tightly with plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll.
- 5
While the dough rests, prepare the herb butter. In a small bowl, combine the melted unsalted butter, finely chopped fresh parsley, garlic powder, and red pepper flakes (if using). Stir well and set aside.
⏱️ 3 min - 6
After the resting period, remove the plastic wrap from the bowl. Transfer the dough to a clean, lightly floured section of the counter. Use a dough scraper or knife to divide the dough into four roughly equal pieces.
⏱️ 2 min - 7
Take each piece of dough and form it into a small, smooth, round ball.
⏱️ 2 min - 8
Lightly sprinkle flour on your counter surface. Take one dough ball, flatten it gently with your hands, then use a rolling pin to roll it out into a thin, round or oval-shaped flatbread, about 6-8 inches in diameter. Repeat for the remaining dough balls.
⏱️ 4 min - 9
Heat a large non-stick frying pan or cast-iron skillet over medium-high heat. Do not add any oil to the pan.
⏱️ 2 min - 10
Place one rolled flatbread into the hot, dry frying pan. Cook for 1-2 minutes until it begins to puff up and bubbles appear on the surface.
⏱️ 2 min - 11
Flip the flatbread over using tongs or a spatula. Continue cooking the other side for another 1-2 minutes until golden-brown spots appear, indicating it is fully cooked. Remove the cooked flatbread from the pan and stack it on a plate.
⏱️ 2 min - 12
Repeat the cooking process for the remaining flatbreads, stacking them as they are finished.
⏱️ 6 min - 13
Once all flatbreads are cooked and stacked, use a basting brush to generously brush the top flatbread with the prepared herb butter. Lift the top flatbread and brush the one beneath it. Continue brushing each flatbread with the herb butter as you unstack them.
⏱️ 3 min - 14
Serve the warm Greek Yogurt Naan/Wraps immediately as a side, with dips, or as a wrap for your favorite fillings.
⏱️ 1 min