Homemade Greek Yogurt Bread is light and fluffy with a beautiful crust. Easy to make with 5 simple ingredients and completely free of yeast, eggs, butter, and oil.

Sliced Greek yogurt bread on a cutting board.

After experimenting with Greek yogurt bagels and cottage cheese cheese bagels, I became convinced that high protein dairy plus flour combination works! It eliminates the need for yeast and waiting waiting for dough to rise, plus packs extra protein!

If you want tasty white bread with extra health benefits, this Greek yogurt bread is it!

I baked this bread the same day I made Greek yogurt pizza crust and both were gone by lunch next day! We especially enjoyed this bread toasted, oh my!

Why You’ll Love This Recipe

  • Artisan bread quality: Simple white bread like grandma used to make but with more protein and other benefits of Greek yogurt.
  • Taste and texture: Its taste is pretty neutral and yet delish. It’s fluffy inside with quite the crispy crust on the outside!
  • Quick and easy: You’ll need 3 or 5 ingredients, 5 minutes prep, and no fancy equipment. It’s a recipe anyone can make!
  • Perfect blank canvas: Make sandwiches, toast it up for breakfast, or turn it into a French toast. Sky is the limit!

Ingredients for Greek Yogurt Bread

To make bread with Greek yogurt you’ll need 5 staple ingredients, 3 if you have self rising flour.

Flour, milk, Greek yogurt, baking powder, salt.
  • Flour: This recipe is pretty versatile in terms of type of flour. I used all-purpose flour, see other options below.
  • Baking powder and salt: Both are essential for rise and flavor, especially since self-rising flour isn’t available where I live. However, if you have it, you can omit both.
  • Greek yogurt: I used 2% Danone Oikos Greek yogurt. 0% will work but texture may change. 1%, 3.5% or 5% is great. The higher fat content, the better texture.
  • Milk: You can use any dairy or nondairy milk you have on hand. Whole milk, low fat, or skim milk will all work, and unsweetened soy or almond milk are great plant-based alternatives for neutral flavor.

How to Make Greek Yogurt Bread

Here’s a quick overview how to make Greek yogurt bread in 2 hours with no waiting around for it to rise. Full recipe card is below.

Step by step process how to make bread with Greek yogurt in a loaf pan.

First, preheat your oven to 375 F and line a 9×5 loaf pan with parchment paper.

  • Sift flour: Mix together the flour, baking powder, and salt in a large bowl until well combined. Then, sift the mixture through a fine mesh sieve into another large mixing bowl.
  • Make the dough: Pour in the milk and Greek yogurt, then gently stir with a spatula until just combined. The dough should be thick and sticky yet spreadable. Transfer it to the prepared loaf pan and smooth the top with a spatula.
  • Bake: Bake the bread for 60 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
  • Let it rest: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Cool for another hour or until fully cooled.

Recipe Tip

Remember all ovens vary. If your bread starts to brown before it’s ready inside, cover it loosely with parchment paper or foil. But you have to bake bread until the toothpick inserted in the center comes out clean, just a few crumbs is fine.

Tips for Best Results

Here are my top hacks for baking the perfect loaf.

  • Measure flour correctly: Spoon the flour into the measuring cup then use a knife to level it off. If you dunk the cup straight into the flour bag you’ll end up with the wrong amount.
  • Don’t skip sifting the flour: It adds air to the mixture and makes the bread more fluffy.
  • Don’t overmix: Stir until just combined, a few small flour patches are fine.
  • Don’t use regular yogurt: Regular plain yogurt or vanilla yogurt doesn’t work in this recipe. This is not yogurt bread, it’s Greek yogurt bread recipe. You may try vanilla Greek yogurt for a sweeter version.
  • About the dough consistency: It should be sticky and thick, but spreadable with a spatula. You might have to add more flour or yogurt depending on your brand of yogurt.
Sliced bread drizzled with honey on a cutting board.

Variations and Additions

I kept this bread recipe plain to start, but there are a few ways you can jazz it up with some extra flavor.

  • Flavored yogurt: Use vanilla Greek yogurt for a subtly sweet twist. I think any fruit flavored Greek yogurt will work, just be sure to use Greek yogurt.
  • Dried herbs: Add your favorite flavor profile with up to 1 teaspoon of rosemary, thyme, oregano, sage, or parsley.
  • Chocolate chips: Create a delightful treat by mixing in 1/2 cup of dark, sweet, or semi-sweet chocolate chips.
  • Dried fruit: Add natural sweetness and nutrients with 1/3 cup raisins, cranberries, apricots, dates, figs, or blueberries.
  • Parmesan cheese: Mixing 1/3 cup of freshly grated Parmesan with dried herbs would be delicious.

What Flour Can I Use to Make This Bread?

The choice of flour depends on personal preference. I made my bread with all-purpose flour, here are some notes on other types.

Self-rising flour: You can use 1:1 ratio and omit baking powder and salt.

Whole wheat flour: You may need to add a little bit more milk until the dough is sticky and spreadable.

Gluten-free flour: It may work but I haven’t tried. I usually substitute Bob’s Red Mill 1:1 gluten-free baking blend in bagels and pizza crust and it works.

White whole wheat flour or white pastry flour: I believe you won’t have to make any changes to the recipe.

Almond flour or any other flour: Each flour reacts differently and this recipe won’t work with almond flour or any other flour.

How to Serve

Slice and serve with classic combinations like peanut butter and jelly, tuna salad, or egg salad. You can also enjoy it with just honey or just butter or both.

Try it toasted, it’s life changing! Keep in mind it takes longer to toast than regular bread.

How to Store

Store: My bread was gone in 24 hours! I stored it just wrapped in a kitchen towel. I think you can store it this way for 1 to 2 days and for longer when transferred to an airtight container. Don’t put it in the fridge, it changes the taste of the bread.

Freeze: Allow the bread to cool completely then transfer it to a gallon sized Ziploc plastic bag, removing as much air as possible. Then freeze for up to 3 months. Thaw the bread on the counter for about 3 hours or overnight.


Can I use dairy-free Greek yogurt?

I think so, but I haven’t tried the recipe with dairy-free Greek yogurt yet. Just make sure it’s Greek yogurt you’re using.

Can I make it in a bread machine?

Possibly. If you’re familiar with bread making in a bread machine you could cook this bread as a quick bread and see how it goes.

More Greek Yogurt Recipes

More Bread Recipes to Try

A loaf of bread in parchment lined loaf pan.
Sliced Greek yogurt bread on a cutting board.

Greek Yogurt Bread

Greek Yogurt Bread is light and fluffy with a beautiful crust. Easy to make with 5 simple ingredients and free of yeast, eggs, butter or oil.
5 from 3 votes
Servings 10 slices
Calories 157
Diet Vegetarian
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 5 minutes



  • Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
  • Add milk and Greek yogurt, stir gently with spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
  • Bake bread for 60 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
  • Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.



  • Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
  • Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.


Serving: 1slice | Calories: 157kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g
Course: Muffins and Quick Bread
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    I will probably never attempt to make traditional, yeast bread recipe again. This recipe was easy, delicious! Perfection.

    1. Not cup for cup because oat flour is lighter. Possibly if you substitute AP flour with OF by weight then it might work.

    1. Sounds like not enough flour and too much moisture. Make sure to measure flour correctly. Scoop it with a tablespoon into a measuring cup and remove excess from the top with a knife. Also I assume you didn’t skip sifting the flour. Cup with yogurt should be level at the top too, not heaping. It all comes down to measuring ingredients accurately. Hope this helps.

    1. Hi Svetlana. The only flour that may work is good gluten free flour that measures 1:1 cup like all-purpose flour. I use this Bob’s Red Mill 1:1 gluten-free baking blend https://amzn.to/3rNVmf9 in some recipes when testing recipes and it’s great. I haven’t tested this particular bread but I think it will work, maybe will need one more tweak. Dough should be thick but spreadable. Good luck!

  2. 5 stars
    Excellent! I am so glad you perfected this recipe instead of me trying. I have been trying to make Greek yogurt bread and mine was a fail. Lol. I don’t have your expertise or patience. My family love yours and I am so happy to be able to provide delicious bread that is good everytime. I did change the flour to 1 cup wheat and 2 cups white but that is because I had the wheat on hand-with crossed fingers it would be okay. It was. Thanks.

    1. Hi Joyce. I am so glad you gave this bread a try and loved it. Yep, science calculations went into this recipe. Glad my efforts are appreciated.:)

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