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Bread Recipe Air Fryer

Air fryer yogurt flatbread made with self-rising flour and Greek yogurt—no yeast, no rise time. Golden, slightly puffed bread with a crispy olive oil exterior and a soft interior that cracks as it cooks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Yogurt flatbread base
  • 2 cup self-rising flour Provides lift without yeast.
  • 1 cup Greek yogurt Use plain; tang helps flavor and tenderness.
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 1 olive oil For brushing the dough before air-frying.
  • 1 tbsp everything bagel seasoning Optional topping.
  • 2 oz shredded cheddar Optional topping that melts in pockets.
  • 1 tsp dried herbs Optional topping.

Equipment

  • 1 air fryer

Method
 

Make the dough
  1. In a bowl, mix self-rising flour, Greek yogurt, garlic powder, and salt until a shaggy dough forms.
  2. Knead the dough for 2 minutes until smooth, then stop—no yeast and no rise time are needed.
Shape and top
  1. Shape the dough into a flatbread round or into small rolls.
  2. Brush the dough lightly with olive oil, then add everything bagel seasoning and/or shredded cheddar and/or dried herbs if using.
Air fry
  1. Preheat the air fryer, then air fry at 360°F for 12–15 minutes until golden with visible surface cracking.
Serve
  1. Serve warm immediately for the best soft interior and crispy olive oil exterior.

Notes

Pro tip: If you’re making naan-style flatbreads, shape thinner so you can air fry about 8 minutes per side; flip halfway for even browning. Store leftovers in an airtight container in the fridge up to 3 days and rewarm in the air fryer for 3–4 minutes. Freezing: yes, freeze cooled pieces up to 2 months; rewarm from thawed in the air fryer. For a dairy-reduced option, use lactose-free Greek yogurt (or a thick lactose-free plain yogurt) to keep the tender crumb and tang.