Martha Stewart 20 Minute Bread Recipe

This soft, pillowy Martha Stewart 20 Minute Bread Recipe is made with just flour, baking powder, and Greek yogurt, and is ready in 20 minutes from start to finish. Watch the dough puff up instantly in the hot skillet, creating those signature charred bubbles that make homemade flatbread so irresistible. I love serving this warm with a quick garlic butter brush for an easy side dish that feels like a restaurant treat.

Better Than Takeaway

I used to think making fresh bread required hours of proofing and complicated yeast schedules until I tried this method. The magic of using yogurt as the liquid is that its acidity reacts with the baking powder immediately, creating a tender, airy crumb without any waiting time. It feels like cheating when you pull a warm, pliable loaf off the skillet in less time than it takes to boil pasta.

My first attempt wasn’t perfect because I was too gentle with the heat—you really need a smoking hot skillet to get that professional char. Once I learned to trust the high heat, the difference was night and day. The result is a bread that is soft enough to wrap around fillings but sturdy enough to scoop up heavy curries or dips.

Martha Stewart 20 Minute Bread Recipe Ingredients

• 2 cups (250g) all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (240g) Greek yogurt (whole milk or 2% works best)

For the Garlic Butter (Optional):

• 2 tablespoons unsalted butter, melted
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped

How To Make Martha Stewart 20 Minute Bread Recipe

1. Mix the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and mix with a spatula until the dough looks shaggy and starts to clump together.
2. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead gently for about 1 to 2 minutes until the dough is smooth and tacky but not sticking to your hands. If it is too sticky, sprinkle a teaspoon of flour at a time.
3. Divide and Roll: Divide the dough into 4 to 6 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into oval or round shapes, about 1/4-inch thick.
4. Cook the Bread: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Place one flatbread in the dry skillet (no oil needed). Cook for 1 to 2 minutes until the dough puffs up and golden-brown blisters appear on the bottom.
5. Flip and Finish: Flip the bread and cook for another 1 to 2 minutes on the other side until charred in spots and cooked through. Remove from the pan and immediately brush with garlic butter if using. Repeat with remaining dough.

Recipe Tips

• Don’t overwork the dough: Knead just enough to bring it together. Overworking develops too much gluten and can make the flatbreads rubbery instead of soft.
• Use full-fat yogurt: The fat content in the yogurt adds richness and tenderness to the bread. Non-fat versions can result in a drier, tougher texture.
• Keep the heat high: A hot pan is essential for the rapid rise that creates the internal air pockets. If the pan isn’t hot enough, the bread will dry out before it cooks through.
• Cover cooked bread: As you finish each flatbread, stack them on a plate and cover with a clean kitchen towel. the steam trapped inside helps keep them soft and pliable until serving.

What To Serve With Flatbread

This bread is the perfect vessel for scooping up creamy dips like hummus, tzatziki, or baba ganoush. It also pairs beautifully alongside saucy mains like butter chicken, lentil soup, or a hearty vegetable stew to soak up every drop of flavor.

How To Store

Store leftovers in an airtight container or ziplock bag at room temperature for up to 2 days. For longer storage, freeze the cooked flatbreads with parchment paper between layers for up to a month; reheat directly in a toaster or warm skillet.

FAQs

Can I use regular yogurt instead of Greek yogurt?
Yes, but regular yogurt is more watery. You will likely need to add a few extra tablespoons of flour to get the right dough consistency so it isn’t too sticky.

Why is my flatbread tough?
Toughness usually comes from over-kneading the dough or cooking it at too low a temperature for too long. Keep the kneading brief and the pan hot and fast.

Can I make the dough ahead of time?
Yes, you can make the dough and let it rest in the fridge for up to 24 hours. Actually, resting the dough often makes it easier to roll out.

Do I need to grease the pan?
No, these are best cooked in a dry cast-iron skillet. Oil can burn at the high heat needed to puff the bread, though you can brush them with butter after cooking.

Can I use self-rising flour?
Yes, if you use self-rising flour, you can omit the baking powder and salt since they are already included in the flour mix.

Nutrition

• Calories: 210 kcal
• Total Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 600mg
• Total Carbohydrate: 38g
• Protein: 8g

Try More Recipes:

• Martha Stewart Sweet Potato Spoon Bread Recipe
• Martha Stewart 10 Minute Green Beans Recipe
• Martha Stewart Cornbread Recipe