Sides · Albanian

Albanian Kulaç (Yogurt Soda Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 23, 2026

This rustic Albanian soda bread comes together with just four everyday ingredients and no yeast, which means no waiting around for the dough to rise. The Greek yogurt keeps the crumb tender and gives it a gentle tang, while the outside bakes up golden and firm. It is the kind of bread you can start now and have on the table within the hour.

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Albanian Kulaç (Yogurt Soda Bread)

Why you'll love this

  • Just four simple ingredients you likely already have.
  • No yeast and no rising time, so it is ready in under an hour.
  • Soft, tangy crumb with a golden, rustic crust.
  • Great alongside soups, stews, or a cheese plate.

EveryDayMeal recipe

Albanian Kulaç (Yogurt Soda Bread)

Prep
15m
Cook
40m
Total
55m
Serves
8
Level
Easy

Ingredients

  • 3 1/2 cups (plus extra for kneading) all-purpose flour
  • 2 cups Greek yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 to 2 tablespoons olive oil

Equipment

  • Large mixing bowl
  • Baking sheet
  • Whisk
  • Fork (for patterning)
  • Cooling rack

Instructions

  1. Preheat your oven to 375 degrees F so it is fully hot by the time the dough is shaped. In a large bowl, whisk together the flour, salt, and baking powder so the leavening is spread evenly through the flour.
  2. Make a well in the center and spoon in the Greek yogurt. Using your hands, work the yogurt into the flour a little at a time until it starts pulling together into a shaggy dough.
  3. Turn the dough out onto a floured surface and knead for a few minutes, sprinkling on extra flour only if it feels too sticky to handle. You want a soft dough that feels like pizza dough, still just slightly tacky to the touch.
  4. Drizzle a little olive oil onto a baking sheet and set the dough on top. Pat and shape it into a round about 2 inches thick so it bakes through evenly without drying out.
  5. Brush or rub the top all over with olive oil until it is fully coated, which helps the crust turn golden and keeps it from cracking.
  6. If you like, press the back of a fork gently across the surface to make a line pattern, or prick the dough all over. This is traditional and also helps it cook more evenly.
  7. Bake on the lowest oven rack for about 40 minutes, until the top is deep golden and the bread feels firm when you tap it.
  8. Let it cool on a rack, standing it upright if you can, so steam escapes and the crust stays firm rather than soggy.
  9. Cut into 8 wedges like a cake, or tear it apart by hand if you are serving it warm.

Tips from the kitchen

  • Do not overwork the dough once it comes together. A few minutes of kneading is plenty, and too much will make the bread tough.
  • Full-fat Greek yogurt gives the best texture and flavor. Low-fat works but the crumb will be a touch drier.
  • Keeping the round a solid 2 inches thick gives you that soft, pillowy inside. Flatten it too much and it bakes up dense and dry.

Estimated nutrition per serving: 250 cal · 10g protein · 44g carbs · 3g fat

Make it your own

  • Stir a handful of crumbled feta into the dough for a savory, salty version.
  • Brush the top with melted butter instead of olive oil for a richer crust.
  • Add a teaspoon of dried herbs like oregano or thyme for a Mediterranean twist.

Storing & make-ahead

Keep cooled bread wrapped or in an airtight container at room temperature for up to 2 days. Warm slices in a 300 degree F oven for a few minutes to refresh the crust. It also freezes well: wrap tightly and freeze up to 1 month, then thaw and reheat.

Good to know

Can I use regular yogurt instead of Greek?
Greek yogurt is thicker and works best. If you only have regular yogurt, drain it in a cheesecloth-lined strainer for an hour first, or add a bit more flour to compensate for the extra moisture.
Why is my bread dense?
Usually it is from overworking the dough or flattening it too thin. Knead just until smooth and keep the round about 2 inches tall.
Can I make this without a baking sheet?
Yes, a well-oiled cast iron skillet or any oven-safe round pan works nicely and gives the sides a good crust.
How do I know it is done?
The top should be deep golden and the bread firm when tapped. If unsure, insert a skewer into the center: it should come out clean.

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