My cookbook is here! 
This Greek yogurt bread only uses 5 simple ingredients and it’s crusty on the outside and pillowy on the inside.
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! The recipe is from my friend Olena at iFoodReal.com – please check her site out for some healthy and delicious recipes – you wont be disappointed!
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!
storage:
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! Make sure you check out the original inspiration of this recipe at iFoodReal.com
5 Ingredient Greek Yogurt Bread
Ingredients
- 3 cups (375 g) all purpose flour, sifted
- 1 ½ tbs baking powder
- 1 ¼ tsp salt
- 1 ½ cups (0.35 l) milk, (of choice)
- 1 cup (200 g) Greek yogurt
Instructions
- Preheat oven to 375℉ and line 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add in the milk and Greek yogurt and stir until just combined. Dough will be thick and sticky and transfer to your loaf pan and spread out evenly.
- Bake for 55 minutes to 1 hour or until toothpick comes out clean. Allow it to set in the pan for 10 minutes, then transfer to a wire rack to cool completely – about 1 hour. Slice and enjoy!
Notes
- I used 5% Greek yogurt but you can also use 2%
- This recipe will work with Gluten Free All Purpose Flour.
- Store leftovers in an airtight container for up to 4-5 days.
- Recipe is from ifoodreal.com
Looking forward to bake it.
Enjoy the bread!
Made this multiple times since discovering it. Shared with others who also like this. The recipe is perfect and easy. You could have a recipe for a glass of water and have people comment on their adjustments to the recipe. Just make it as is and spread a little butter it’s perfect.
Hi Dan, I’m glad you love the bread recipe! Thanks for sharing with others too!
I love this easy bread recipe. It got me through the winter. My neighbors love it too.
That’s is awesome Betty! I’m glad it was a winner with you and your neighbors!
At the risk of annoying those who want the actual recipe rated, I usually look at the comments to see how it can be adapted for me. So – I used spelt flour, same quantity, half the baking powder, 125g of yoghurt (not Greek) plus 3 tablespoons of unpasteurised fromage blanc and no extra salt as the cheese is salted, a splash of milk and a handful of chives and parmesan plus poppy seeds on top.
It rose beautifully and was cooked in an hour. It was a good texture and crust not too hard, but a bit tasteless – I would probably add seeds next time but a great basic recipe to start from and so quick!
Thanks for your feedback Gill and I’m glad you enjoyed the bread recipe!