Very Quick Onion Yoghurt Bread
Whip up a warm, homemade loaf in under 40 minutes with this *Very Quick Onion Yoghurt Bread* recipe—perfect for busy weeknights or last-minute gatherings! This no-yeast bread combines the tangy creaminess of plain yoghurt with the subtle sweetness of finely chopped onion, creating a moist and flavorful loaf with minimal effort. A touch of olive oil keeps it tender, while optional fresh parsley adds a pop of herbal brightness. With just 10 minutes of prep and no kneading fuss, this one-bowl wonder is baked to golden perfection in under half an hour. Serve it warm alongside soups, stews, or as a standalone snack, and enjoy the rustic charm of homemade bread without the wait! Keywords: quick bread recipe, onion yoghurt bread, no-yeast bread, homemade bread, easy bread recipe, savory bread recipe.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 medium Onion (finely chopped)
- 200 grams Plain yoghurt
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (chopped, optional)
- 1 teaspoon Sugar
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar.
Add the finely chopped onion to the dry ingredients and mix until evenly distributed.
In a separate bowl, whisk together the plain yoghurt and olive oil until smooth.
Gradually pour the yoghurt mixture into the dry ingredients, stirring with a spoon or spatula until a rough dough forms.
If using, fold in the fresh parsley for an added burst of flavor.
Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes to bring it together. Avoid over-kneading; the dough should be soft and slightly sticky.
Shape the dough into a round or oval loaf and transfer it to the prepared baking sheet.
Using a sharp knife, score the top of the bread with a crisscross pattern to help it rise evenly in the oven.
Bake in the preheated oven for 20-25 minutes, or until the bread turns golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 2228 mg | 97% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.7 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
