Two-Ingredient Flatbread

  • Easy
  • 15 Minutes
  • 2 Ingredients
  • 4 Steps



2 g


18 g


12 g


6 (serving size = 61 g)


  • 227 g 2% plain Greek yogurt
  • 180 g buttermilk Kodiak Cake mix
Two-Ingredient Flatbread

Think you can’t make macro-friendly bread in your own kitchen? Think again. Our two-ingredient flatbread (yes, two!) is made with Greek yogurt and buttermilk Kodiak Cake mix. That’s it! The best part? Each flatbread has a whopping 11.7 grams of protein and 18 grams of carbs per serving, which means that if you want to make a meal out of bread...well...we’re not here to judge.


  1. In a bowl, stir the Greek yogurt and Kodiak Cake mix together until a ball forms. Turn the dough onto a clean surface sprinkled with a little extra Kodiak Cake mix. At this point, you’ll want to start kneading the dough, but you may find that the dough is sticking to your hands and surface. If that’s the case, add more Kodiak Cake mix, one tablespoon at a time, and keep kneading until the dough is smooth and just a touch tacky, about 5 minutes.
  2. If you added more Kodiak Cake mix, weigh the dough again and adjust your macros to reflect how much Kodiak Cake mix is in your flatbread. Then divide your dough into six equal-sized balls and use a rolling pin to roll each dough ball into a flat, round-ish circle about 1/4 of an inch thick. (Sprinkle a touch more Kodiak Cake mix onto the dough to keep it from sticking to the rolling pin.)
  3. Heat a cast iron or nonstick pan over medium heat. When the pan is hot, carefully lay one circle of dough flat onto the pan. Let it cook until browned on the bottom—about 45 seconds to a minute—then flip. If the dough rises and creates air pockets, you’ve done it right! Once both sides of the flatbread are brown, remove the bread and place it on a plate or wire rack to cool. Repeat the process with the remaining circles of dough.
  4. Use the flatbreads as a base for pizza (like our Individual Chorizo, Kale & Goat Pizza), gyros, or simply brush them with a little butter and sprinkle them with salt.

Due to varying moisture content across different brands of Greek yogurt, you will likely need to adjust the amount of Kodiak Cake mix in your dough. Start with the amount we’ve outlined in the recipe, add more as needed, then weigh your total amount of dough. Subtract 227 from your dough’s total weight to determine exactly how much Kodiak Cake mix you used for your flatbread, then adjust your macros accordingly.

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