5 Ingredient Greek Yogurt Bread (No Yeast + No Knead)

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This bread comes together with only 5 ingredients and in only 5 minutes. If you’re not into yeast, lots of kneading the dough and waiting around for the dough to rise, then this recipe is for you! The Greek yogurt gives the bread a soft and pillowy texture you will fall in love with!

In the past, I have developed a really popular 2 Ingredient Bread recipe that uses regular vanilla yogurt with self rising flour. This has a similar texture with less sweetness. I love them both!

You can use 5% Fat Greek Yogurt or 2% Fat Greek Yogurt. My favorite brand is FAGE. For me, its super creamy and thick. If you like this recipe, you will love my 4 Ingredient Greek Yogurt Bagels!

I have more no-yeast and no-knead bread recipes that readers have loved. Please check my Almond Flour Keto Bread or my 5 Ingredient Flourless Cottage Bread.

This bread can be enjoyed as a breakfast with some eggs, jam or nut butter. I also like to use this bread for dipping into olive oil. Add some olives and sea salt and you have a delicious Mediterranean snack or appetizer. This is how my grandparents would enjoy fresh baked bread!

Store leftover bread in your fridge or freezer. Use a plastic bag and get as much air out as possible. Freeze up to 3 months. Thaw the bread and then proceed to slice and toast!

Thank you for stopping by Hungry Happens if you create this dish or any other from our site we would greatly appreciate you taking the time to comment on and rate the recipe. Now LOVE YOUR LIFE!

5 Ingredient Greek Yogurt Bread

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5 from 1 vote

Servings: 10

Prep Time: 5 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr

This greek yogurt bread only uses 5 simple ingredients. Its crusty on the outside and pillowy in the inside.

Equipment

• 9×5 inch loaf pan
• Large mixing bowl
• Wire rack

Ingredients 

US CustomaryMetric

• 3 cups all purpose flour
• 1 ½ tbs baking powder
• 1 ¼ tsp salt
• 1 ½ cups milk (of choice)
• 1 cup Greek yogurt

Instructions

• Preheat oven to 375℉ and line 9×5 inch loaf pan with parchment paper.
• In a large bowl, sift in the flour, baking powder, and salt and then whisk together well. Add in the milk and Greek yogurt, stir gently with spatula just until combined. Dough will be thick and sticky but spreadable. Transfer to your loaf pan and spread out evenly with a rubber spatula.
• Bake bread for 55 minutes to 1 hour or until toothpick inserted in the center comes out clean. Remove from oven and let it set in the pan for 5 minutes, then transfer the bread to a wire rack to cool off completely – about 1 hour.

Notes

I used 5% Greek yogurt but you can use 2% instead. 

This recipe will work with Gluten Free All Purpose Flour.

Store leftovers in an airtight container for up to 4 days. 

Recipe is from ifoodreal.com

Nutrition

Calories: 172kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 503mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: 60IU | Calcium: 179mg | Iron: 2mg

Author: Stella Drivas