3 Ways to Use Up Leftover Yoghurt - Complete Meal Recipe

Got a tub of leftover natural yoghurt sitting in the fridge? Don't throw it away! I'm going to show you THREE brilliant ways to use it up and turn it into one COMPLETE delicious meal. We're making homemade yoghurt flatbreads (just 2 ingredients!), using yoghurt to tenderise and marinate chicken until it's melt-in-your-mouth incredible, and creating a flavourful yoghurt dressing to drizzle over the top. It's the ULTIMATE zero-waste cooking - one ingredient, three uses, one absolutely AMAZING meal!

Collection Details:

• Total Recipes: 3 ways to use yoghurt
• Time: About 30-40 minutes total (plus marinating time)
• Total Serves: 4-6 people
• Difficulty: Easy
• Perfect For: Using up leftovers, budget meals, easy dinners

This is honestly one of the BEST examples of zero-waste cooking I can show you! When you've got a tub of natural yoghurt that needs using up, instead of just making one thing with it, why not stretch it across an entire meal? That's exactly what we're doing here. First up, we're making the EASIEST homemade flatbreads you've ever seen - just yoghurt and self-raising flour, no yeast, no proving, no complicated steps. They're soft, fluffy, perfect for wraps or as a naan bread alternative, and they take about 20 minutes from start to finish. Next, we're using yoghurt's MAGICAL properties to tenderise chicken. That lactic acid in yoghurt breaks down the proteins in the meat, making it incredibly soft and tender. Plus, it's the perfect base for whatever spices and flavours you fancy - I'm going with a beautiful blend of Indian spices, but you can adapt it to whatever you like! And finally, we're making a quick yoghurt dressing that brings everything together. The brilliant thing about this dressing is you can add WHATEVER you have in the fridge - herbs, spices, chilli, garlic - and it'll taste amazing. By the end of this, you've used up your entire tub of yoghurt, you've created minimal waste, and you've got yourself one DELICIOUS, satisfying meal. That's proper smart cooking!

Why You'll Love This Complete Meal

• Uses up leftovers: One tub of yoghurt becomes a complete meal - zero waste!
• Budget-friendly: Stretches ingredients and uses what you already have
• Three brilliant techniques: Flatbreads, marinade, and dressing all from one ingredient
• Incredibly tender chicken: Yoghurt marinade creates melt-in-your-mouth results
• Homemade flatbreads: So easy and SO much better than shop-bought
• Totally adaptable: Change the spices and flavours to suit what you have

The 3 Ways to Use Yoghurt

1. Yoghurt Flatbreads (2 Ingredients!)

Time: 20 minutes | Serves: Makes 6 flatbreads

The EASIEST homemade flatbreads using just natural yoghurt and self-raising flour! No yeast, no proving, no faff. They're soft, fluffy, perfect for wraps or as a naan bread alternative. You can make them thick and pillowy or thin for wrapping - totally up to you!

Key Ingredients: 350g natural yoghurt, 350g self-raising flour, 1 tsp salt

Full Recipe: 2-Ingredient Yoghurt Flatbreads →

2. Yoghurt Marinated Chicken Thighs

Time: 5 mins prep + marinating + 15 mins cooking | Serves: 4 people

Use yoghurt's magical tenderising powers to create the most INCREDIBLE melt-in-your-mouth chicken! The lactic acid breaks down the proteins, making the meat incredibly soft and tender. Marinate with whatever spices you fancy - this works with ANY flavour profile!

Key Ingredients: 4 bone-in chicken thighs, natural yoghurt, Indian spices (or your choice)

Full Recipe: Yoghurt Marinated Chicken Thighs →

3. Easy Yoghurt Dressing (5 Minutes)

Time: 5 minutes | Makes: About 150ml dressing

The perfect finishing touch! This quick yoghurt dressing uses whatever you have in the fridge - herbs, spices, chilli, spring onions. Even if all you have is salt and pepper, you'll still have something delicious!

Key Ingredients: Natural yoghurt, sambal (or chilli), coriander, spring onion, salt and pepper

Full Recipe: Easy Yoghurt Dressing →

How to Create This Complete Meal

The night before (or morning of):

• Marinate your chicken in the spiced yoghurt mixture (needs at least 2-3 hours, but overnight is even better)

1 hour before serving:

• Make your yoghurt flatbread dough and let it rest for 15 minutes
• Make your yoghurt dressing and pop it in the fridge
• Roll out and pan-fry your flatbreads
• Keep cooked flatbreads wrapped in a tea towel to stay soft and warm

30 minutes before serving:

• Cook your marinated chicken (BBQ is best for that smoky flavour, but pan-frying or baking works too!)

To serve:

• Slice the cooked chicken
• Warm the flatbreads if needed
• Build your wraps or serve everything on a platter with the yoghurt dressing drizzled over the top

Why Yoghurt is AMAZING for Cooking

Tenderizes meat: The lactic acid in yoghurt breaks down proteins, making meat incredibly tender - especially brilliant for chicken!

Creates soft bread: Yoghurt adds moisture and tang to flatbreads, keeping them soft and fluffy without needing yeast

Perfect base for flavours: Yoghurt carries spices and herbs brilliantly, whether in marinades or dressings

Healthy addition: Adds protein, calcium, and probiotics to your meal

Long shelf life: Natural yoghurt lasts ages in the fridge, so you can always have it on hand for quick meals

Versatile: Works in savoury AND sweet recipes - it's one of the most useful ingredients in your fridge!

Ingredient Shopping List

For the complete meal, you'll need:

• 500g-700g natural yoghurt 
• 350g self-raising flour
• 4 bone-in chicken thighs
• Spices: smoked paprika, garam masala, cumin, turmeric (or whatever you have)
• Fresh coriander
• 1 spring onion
• Sambal or chilli sauce
• Salt and pepper
• Oil for cooking

Optional extras:

• Salad leaves for serving
• Pickled onions
• Sliced cucumber
• Lemon wedges

Chef's Tips for Success

Marinate overnight: The longer you marinate the chicken, the more tender it becomes. Overnight is ideal!

BBQ if possible: Cooking the marinated chicken on the BBQ adds incredible smoky flavour and those beautiful char marks

Wrap flatbreads in a tea towel: This steams them slightly and keeps them soft and pliable - essential!

Make dressing first: The dressing flavours develop as it sits, so make it first and let it chill while you cook

Adjust spice levels: All the spices in the marinade and dressing are totally adaptable to your taste

Double the flatbreads: They freeze brilliantly! Make extra and freeze for quick meals later

Variations Across All Three Recipes

Greek/Mediterranean version:

• Flatbreads: Add dried oregano to the dough
• Chicken: Marinate with lemon, garlic, oregano, and paprika
• Dressing: Add chopped cucumber, dill, garlic, and lemon (tzatziki-style!)

Mexican-inspired version:

• Flatbreads: Add a pinch of cumin and coriander to the dough
• Chicken: Marinate with cumin, smoked paprika, lime juice, and garlic
• Dressing: Add lime juice, chopped coriander, jalapeños, and a pinch of cumin

Middle Eastern version:

• Flatbreads: Brush with garlic butter after cooking
• Chicken: Marinate with za'atar, sumac, garlic, and lemon
• Dressing: Add tahini, lemon, garlic, and fresh parsley

Simple version (minimal ingredients):

• Flatbreads: Just yoghurt, flour, and salt
• Chicken: Just yoghurt, salt, pepper, and garlic powder
• Dressing: Just yoghurt, salt, and pepper

Make-Ahead & Storage

Chicken marinade: Marinate for at least 2-3 hours, but overnight is even better. Can be marinated up to 24 hours ahead.

Cooked flatbreads: Store in an airtight container at room temperature for 2 days, or freeze for up to 3 months. Reheat in a dry pan.

Yoghurt dressing: Make up to 2 days ahead and store in the fridge. Give it a good stir before serving.

Cooked chicken: Store in the fridge for up to 3 days. Reheat gently or serve cold in wraps.

Complete meal assembly: Cook everything fresh for the best results, but all components can be prepped ahead and assembled when needed.

Frequently Asked Questions

Q: Can I use Greek yoghurt instead of natural yoghurt? A: Yes! Greek yoghurt works brilliantly for all three recipes. It's thicker, so you might need slightly less flour in the flatbreads.

Q: What if I don't have self-raising flour? A: Make your own! Use 350g plain flour + 3½ teaspoons baking powder + ½ teaspoon salt.

Q: Can I use chicken breast instead of thighs? A: Yes, but thighs stay more tender and juicy. If using breast, be careful not to overcook it.

Q: How do I bone out chicken thighs? A: Check out my YouTube video tutorial here: Watch it here - it's super easy!

Q: Can I cook the chicken in the oven instead of BBQ? A: Absolutely! Bake at 200°C for 25-30 minutes until cooked through. You won't get the smoky flavour but it's still delicious.

Q: My flatbread dough is too sticky. What do I do? A: Add a bit more flour, one tablespoon at a time, until it's manageable. Different yoghurts have different moisture levels.

Q: Can I make the flatbreads ahead and freeze them? A: Yes! Cook them, cool completely, then freeze in a sealed bag for up to 3 months. Reheat in a dry pan when needed.

Q: What can I use instead of sambal in the dressing? A: Any hot sauce, sriracha, chilli flakes, fresh chopped chilli, or even skip it for a mild dressing.

You Might Also Like

Homemade Chicken Stock - Another brilliant way to use the bones from your chicken thighs.

The BEST Air Fryer Chippes - Perfect side dish to serve alongside this yoghurt-marinated chicken.

Zaalouk - Moroccan Roasted Aubergine Dip - Another brilliant yoghurt-based dip that's incredible with flatbreads!

Enjoy!

Del x

One tub of leftover yoghurt becomes an ENTIRE delicious meal! Make easy 2-ingredient flatbreads, tenderize chicken with a flavourful marinade, and create the perfect dressing. This is zero-waste cooking at its absolute best - smart, budget-friendly, and absolutely DELICIOUS!