Irresistible Greek Yogurt Garlic Bread

Here is my favorite Greek yogurt garlic bread recipe, with a simple dough made from self rising flour and Greek yogurt, topped with melted butter, fresh garlic, Italian herbs, and plenty of melted mozzarella cheese.

This garlic bread has become our go-to side for pasta nights and pizza parties. I love that it comes together so quickly with just a handful of ingredients, and my kids always ask me to make extra. Nothing beats warm, cheesy garlic bread straight from the oven, right?

What Kind of Greek Yogurt Should I Use?

For this garlic bread, you’ll want to stick with plain, full-fat Greek yogurt for the best results. The full-fat version gives you a richer dough that’s easier to work with and tastes better than the low-fat or non-fat options. Make sure you’re using Greek yogurt specifically, not regular yogurt, since Greek yogurt is thicker and has less moisture which is key for getting the right dough consistency. If your yogurt has any liquid sitting on top when you open it, just stir it back in before measuring – that’s totally normal and fine to use.

Options for Substitutions

This simple garlic bread recipe is pretty forgiving when it comes to swaps:

• Self-rising flour: Don’t have self-rising flour? Make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt. This is a key ingredient for the dough, so don’t skip it entirely.
• Greek yogurt: Regular plain yogurt works in a pinch, though the dough might be slightly wetter. You can also use sour cream, but you may need to add a tablespoon or two of milk to get the right consistency.
• Fresh garlic: If you only have garlic powder, use about ½ teaspoon instead of the fresh garlic. It won’t be quite as punchy, but it’ll still give you that garlic flavor.
• Italian herbs: No Italian seasoning blend? Mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – parsley and oregano work great.
• Cheese: Mozzarella is traditional, but cheddar, parmesan, or a blend of whatever you have in the fridge will work. Just stick with good melting cheeses for the best results.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this two-ingredient dough is overmixing it, which activates too much gluten and makes the bread tough – stop mixing as soon as the flour and yogurt come together, even if it looks a bit shaggy.

Another common error is skipping the greasing step on your pan, which will make removing your garlic bread nearly impossible, so be generous with cooking spray or oil.

To prevent the cheese from burning before the dough cooks through, keep an eye on it after the 10-minute mark and consider tenting it with foil if the top is browning too quickly.

Finally, resist the urge to cut into the bread right away – letting it cool for 5 minutes helps the cheese set and makes slicing much cleaner and easier.

What to Serve With Greek Yogurt Garlic Bread?

This garlic bread is perfect alongside a big bowl of pasta with marinara or any tomato-based sauce – the cheesy, garlicky flavors really complement Italian dishes. I love serving it with a simple Caesar salad or a mixed green salad to balance out the richness of the bread. It also works great as an appetizer before grilled chicken or steak, or you can tear it into pieces and use it for dipping into warm marinara sauce, olive oil with balsamic vinegar, or even a creamy spinach and artichoke dip. If you’re making soup for dinner, this bread is an excellent choice for soaking up every bit of broth from minestrone, chicken noodle, or any creamy soup.

Storage Instructions

Store: Keep your leftover garlic bread in an airtight container or wrapped tightly in foil in the fridge for up to 3 days. It’s great to have on hand for quick snacks or to pair with pasta throughout the week.

Freeze: This garlic bread freezes really well for up to 2 months. Wrap individual pieces in foil or parchment paper, then place them in a freezer bag. You can grab just what you need without thawing the whole batch.

Warm Up: To bring back that fresh-baked taste, reheat in the oven at 350°F for about 10 minutes until the cheese gets melty again. You can also use the microwave for 20-30 seconds, but the oven will give you a better crispy texture on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1350
• Protein: 55-65 g
• Fat: 60-70 g
• Carbohydrates: 105-115 g

Ingredients

For the dough:

• 1 1/4 cups self rising flour (I always use King Arthur for the best rise)
• 1 1/4 cups greek yogurt

For the topping:

• 2 tbsp butter (melted and cooled to room temperature)
• 3 tsp garlic (freshly minced for best flavor)
• 3 tsp italian herbs
• 2 1/2 cups cheese (I prefer Sargento shredded mozzarella)
• 1/4 tsp black pepper
• salt

Step 1: Prepare the Dough Base

• 1 1/4 cups self rising flour
• 1 1/4 cups greek yogurt

Preheat your oven to 450°F.

In a medium bowl, combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms.

The dough will be slightly sticky—this is normal and helps create a tender, fluffy texture.

Mix just until the ingredients are incorporated; don’t overwork the dough or it will become tough.

Step 2: Shape and Press the Dough

• dough from Step 1

Lightly grease a 9×13 inch baking sheet or similar size pan.

Transfer the dough from Step 1 onto the prepared pan and gently press it out with your hands or a spatula until it reaches about 1/4 inch thickness across the entire surface.

Work from the center outward to ensure even thickness—this helps the bread bake uniformly.

Step 3: Build the Garlic Cheese Topping

• 2 tbsp butter
• 3 tsp garlic
• 3 tsp italian herbs
• 1/4 tsp black pepper
• salt
• 2 1/2 cups cheese

Drizzle the cooled melted butter evenly over the dough, using a brush or the back of a spoon to spread it to the edges.

In a small bowl, combine the freshly minced garlic, Italian herbs, black pepper, and a pinch of salt.

I like to mix these together first so the garlic and herbs distribute evenly rather than clumping in one spot.

Sprinkle this seasoning mixture across the entire surface, then top generously with the shredded mozzarella cheese, making sure it covers all the flavored areas.

Step 4: Bake Until Golden and Bubbly

• prepared pan from Step 3

Place the pan in the preheated 450°F oven and bake for 15 minutes, until the cheese is melted and bubbly and the edges are golden brown.

The bread should feel set when lightly touched, and you’ll see the cheese beginning to brown slightly around the edges—this is where the best flavor develops.

I like when the bottom gets a little crispy too, so don’t hesitate to bake a minute or two longer if the top looks like it could use more color.

Step 5: Cool and Serve

• baked bread from Step 4

Remove the pan from the oven and let the garlic bread cool for 2-3 minutes so the cheese sets slightly and it becomes easier to cut.

Using a pizza cutter or sharp knife, cut the bread into squares or strips and serve warm.

The bread is best enjoyed immediately while the cheese is still melty and the bread is at its softest.

Irresistible Greek Yogurt Garlic Bread

Delicious Irresistible Greek Yogurt Garlic Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings: 8 slices

Calories: 1300

Ingredients Method

Ingredients

  

For the dough::

• 1 1/4 cups self rising flour (I always use King Arthur for the best rise)
• 1 1/4 cups greek yogurt

For the topping::

• 2 tbsp butter (melted and cooled to room temperature)
• 3 tsp garlic (freshly minced for best flavor)
• 3 tsp italian herbs
• 2 1/2 cups cheese (I prefer Sargento shredded mozzarella)
• 1/4 tsp black pepper
• salt

Method

 

1. Preheat your oven to 450°F. In a medium bowl, combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms. The dough will be slightly sticky—this is normal and helps create a tender, fluffy texture. Mix just until the ingredients are incorporated; don't overwork the dough or it will become tough.
2. Lightly grease a 9x13 inch baking sheet or similar size pan. Transfer the dough from Step 1 onto the prepared pan and gently press it out with your hands or a spatula until it reaches about 1/4 inch thickness across the entire surface. Work from the center outward to ensure even thickness—this helps the bread bake uniformly.
3. Drizzle the cooled melted butter evenly over the dough, using a brush or the back of a spoon to spread it to the edges. In a small bowl, combine the freshly minced garlic, Italian herbs, black pepper, and a pinch of salt. I like to mix these together first so the garlic and herbs distribute evenly rather than clumping in one spot. Sprinkle this seasoning mixture across the entire surface, then top generously with the shredded mozzarella cheese, making sure it covers all the flavored areas.
4. Place the pan in the preheated 450°F oven and bake for 15 minutes, until the cheese is melted and bubbly and the edges are golden brown. The bread should feel set when lightly touched, and you'll see the cheese beginning to brown slightly around the edges—this is where the best flavor develops. I like when the bottom gets a little crispy too, so don't hesitate to bake a minute or two longer if the top looks like it could use more color.
5. Remove the pan from the oven and let the garlic bread cool for 2-3 minutes so the cheese sets slightly and it becomes easier to cut. Using a pizza cutter or sharp knife, cut the bread into squares or strips and serve warm. The bread is best enjoyed immediately while the cheese is still melty and the bread is at its softest.