No-Yeast Yogurt Flatbread - My Gorgeous Recipes (2024)

FAQs

Can I use yogurt instead of yeast for bread? ›

Greek yogurt has a high acid content, which allows it to be a yeast substitute in bread.

What does yogurt do for bread? The slight acidity of yogurt helps to break down and relax the gluten in bread flour. In turn, this results in a softer & fluffier white bread. You can see similar results in soft white breads made with other slightly acidic ingredients such as buttermilk.

Traditional Flatbread

To make flatbread, water, salt, flour and often a leavening like yeast are combined into a dough and rolled out into a flat oblong, oval, or rectangular shape.

The flatbread dough will freeze well, just divide the dough into desired portions, wrap loosely in clingfilm and pop in the freezer. To bake, allow the dough to thaw overnight in the fridge, or for 2-3 hours at room temperature and follow the cooking instructions below!

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Essentially, quick breads are any breads that do not require yeast. Instead of using yeast to make the bread rise, quick breads rely on other leavening agents like baking soda and baking powder to get height.

Ezekiel bread ingredients typically include the following: organic sprouted wheat, filtered water, organic malted barley, organic sprouted rye, organic sprouted barley, organic sprouted oats, organic sprouted millet, organic sprouted corn, organic sprouted brown rice, fresh yeast, organic wheat gluten and sea salt.

Does Subway flatbread have yeast in it? ›

FLATBREAD, WHITE Enriched unbleached wheat flour (wheat flour, malted barley flour, ascorbic acid added as a dough conditioner, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yeast, soybean oil, contains less than 2% of the following: nonfat dry milk, wheat gluten, salt, sugar, calcium ...

We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes. Storing: Wrap the cooked flatbreads in foil and then store at room temperature for 2 to 3 days. You can also wrap them well and freeze for a month or two, and then reheat in a warm oven or in a skillet.

Make the dough

- Perform stretch and folds every 30 minutes for 2 hours (4 folds in total), each time covering the container with a lid in between folds. Then place the covered container in the fridge overnight. - The following morning the dough will be ready to portion.

Product will thaw at room temperature in approximately 3 to 6 hours. For optimal product performance, thawed flatbread should be used within 15 hours. Thawed product may be microwaved for 15 seconds at medium power to promote elasticity.

Yogurt is one natural remedy used to treat vagin*l yeast infections—also known as vagin*l candidiasis. There is research suggesting that using yogurt for yeast infections may be effective; however, sticking with antifungal medications is a better option.

Using yoghurt to build a sourdough starter. Yep, you heard me. I make my own yoghurt and a lot of my students do too because they've done one of my courses or they've seen this post. For this starter, use real yoghurt that's been made with a yoghurt strain, not yoghurt that is made with a probiotic capsule.

Baking powder is a non-negotiable leavening agent if you want your baked goods to rise in the oven (it's also the secret to perfect scrambled eggs, FYI). But if you don't have baking powder when you're halfway into a recipe, you don't have to stop baking — yogurt can make for a fine replacement.

Some differences could be that your bread will not rise as tall as you're used to, the flavor is a little different, or the texture may not be exactly the same. However, if you're out of yeast or don't have the time to wait for your bread to rise, these substitutes will undoubtedly get the job done.