Yogurt flatbread from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 222) by Jenny Rosenstrach

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy chickpeas with tomatoes and greens; Crispy chickpeas with naan and yogurt sauce; The creamiest hummus; Shredded carrot salad with yogurt-harissa sauce; Roasted beets with quick-pickled cabbage and dill; Hot honey Brussels sprouts; Slivered minty sugar snap peas on a bed of ricotta; Greek-style lemon-oregano potatoes; Yogurt-harissa sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat flour for all-purpose flour.

  • westminstr on May 24, 2026

    I made this with 1/2 cup whole wheat flour & 1 cup regular yogurt (instead of Greek). The dough is sticky and requires a lot of flour to roll out. It’s not easy to handle. I had best luck cooking them on 6, higher temps burned before cooking through. I should try different recipe bc these are messy & a pain. I chose bc they did not require yeast - looks like six seasons also has a no yeast version that might be better.

  • breakthroughc on February 07, 2023

    I have tried this recipe twice without success. The dough is just too sticky to work with and you can’t roll it.

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