Sides · Albanian

Albanian Kulac (Yogurt Soda Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 26, 2026

This Albanian soda bread comes together with just four simple ingredients and no yeast, so there is no waiting around for dough to rise. Tangy Greek yogurt keeps the crumb soft and tender while the top bakes up golden and firm. It is the kind of easy bread you can mix by hand and have on the table in under an hour.

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Albanian Kulac (Yogurt Soda Bread)

Why you'll love this

  • Just four main ingredients and no yeast.
  • Soft, tangy crumb with a golden crust.
  • Mixed by hand in minutes, no mixer needed.
  • Great alongside soups, stews, or a cheese board.

EveryDayMeal recipe

Albanian Kulac (Yogurt Soda Bread)

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

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 cups Greek yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • a splash, plus more for the pan olive oil

Equipment

  • Large mixing bowl
  • Baking tray
  • Fork
  • Cooling rack

Instructions

  1. Heat your oven to 400 degrees F so it is fully preheated by the time the dough is shaped. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is spread evenly throughout.
  2. Make a well in the center of the dry ingredients and add the Greek yogurt. Using your hands, slowly work the yogurt into the flour until it comes together into a shaggy dough.
  3. Turn the dough out onto a floured surface and knead for a few minutes, sprinkling in a little extra flour if it feels too wet. It is ready when it feels like soft pizza dough, smooth with just a slight stickiness.
  4. Drizzle a little olive oil onto a baking tray, then set the dough on top. Shape and flatten it into a round about 2 inches tall so it bakes through evenly.
  5. Rub a thin coating of olive oil over the whole surface of the dough. This helps it turn golden and keeps the crust from drying out.
  6. If you like, press the back of a fork all over the top to create lines or pricks. This is traditional and also helps the bread cook more evenly.
  7. Place the tray on the bottom rack of the oven and bake for about 40 minutes, until the top is golden and the bread feels firm when you tap it.
  8. Move the bread to a cooling rack or stand it upright and let it cool so the crumb sets before slicing.
  9. Cut into 8 wedges like a cake. If serving warm, you can also tear it apart by hand for a rustic feel.

Tips from the kitchen

  • Do not overwork the dough once it comes together, or the bread can turn dense. A few minutes of kneading is plenty.
  • If the dough is sticky, add flour a tablespoon at a time rather than dumping in a big scoop.
  • Full fat Greek yogurt gives the softest, richest crumb, so reach for that if you can.

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.
  • Add a teaspoon of dried oregano or rosemary for a herby twist.
  • Brush the top with a beaten egg before baking for an extra shiny, deep golden crust.

Storing & make-ahead

Keep leftover kulac wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm slices in a 350 degree F oven for a few minutes to bring back the soft texture. You can also freeze wedges for up to 2 months and thaw at room temperature.

Good to know

Can I use regular yogurt instead of Greek?
Greek yogurt works best because it is thick. If you only have regular yogurt, strain it first or add extra flour, since thinner yogurt makes a sticky dough.
Why is my bread dense?
Usually it is from overkneading or adding too much flour. Mix just until the dough holds together and keep kneading short.
Can I make this without a scale?
Yes, this version is already in cups and spoons, so no scale is needed.
What do I serve it with?
It pairs beautifully with soups, stews, grilled meats, or simply butter and cheese.

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