Sides · Albanian

Albanian Kulaç (Yogurt Soda Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 19, 2026

This Albanian soda bread comes together with just four everyday ingredients and no yeast, so there is zero waiting around for dough to rise. The Greek yogurt keeps the crumb soft and slightly tangy, while the crust bakes up golden and firm. It is the kind of bread you can start on a whim and have on the table in under an hour.

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Albanian Kulaç (Yogurt Soda Bread)

Why you'll love this

  • Only four core ingredients and no yeast or rising time.
  • Soft, tangy crumb with a golden, crisp crust.
  • On the table in under an hour, start to finish.
  • A great all-purpose bread for soups, stews, and cheese.

EveryDayMeal recipe

Albanian Kulaç (Yogurt Soda Bread)

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

Ingredients

  • 3 1/2 cups (plus more 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 tray
  • Whisk
  • Pastry brush
  • Wire cooling rack

Instructions

  1. Preheat your oven to 400 degrees F so it is fully hot by the time the dough is shaped. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly spread through the flour.
  2. Make a well in the center and spoon in the Greek yogurt. Using your hands, gradually work the yogurt into the flour until the mixture starts pulling together into a shaggy dough.
  3. Turn the dough out onto a floured surface and knead for a few minutes, adding a little extra flour if it feels too sticky to handle. You want a soft dough with the feel of pizza dough, still just slightly tacky, which keeps the finished bread tender.
  4. Drizzle a little olive oil onto a baking tray and set the dough on top. Shape and flatten it into a round about 2 inches tall so it bakes through evenly without drying out.
  5. Brush or rub the top and sides of the dough with olive oil until fully coated, which gives the crust its golden color and helps it crisp.
  6. If you like, press the back of a fork all over the surface to make a line pattern, or poke it with the tines. This is partly decorative and partly practical, since it helps the bread cook more evenly.
  7. Place the tray on the bottom rack of the hot oven and bake for about 40 minutes, until the top is deep golden and the loaf feels firm when you tap it.
  8. Take the bread out and let it cool on a rack or stand it upright so the crust stays firm rather than steaming soft on the bottom.
  9. Cut it into 8 wedges like a cake to serve. If you are eating it warm, tearing it apart by hand works beautifully too.

Tips from the kitchen

  • Do not over-knead. A few minutes is plenty, and too much working makes the crumb tough.
  • If the dough sticks to your hands, add flour a tablespoon at a time rather than dumping in a big handful.
  • Tap the loaf on top near the end of baking. A firm, hollow-ish feel means it is done inside.

Estimated nutrition per serving: 250 cal · 10g protein · 43g carbs · 4g 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 rosemary to the dry mix.

Storing & make-ahead

Keep cooled bread wrapped or in an airtight container at room temperature for up to 2 days. To refresh, warm slices in a 300 degree F oven for a few minutes. 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 works best because it is thick. If you only have regular yogurt, add extra flour a little at a time until the dough reaches a soft, pizza-dough texture.
Why did my bread turn out dense?
Usually it means the dough was over-kneaded or packed with too much extra flour. Knead just until smooth and stop while it is still slightly tacky.
Can I make this without baking powder?
Baking powder is what lifts this quick bread, so leaving it out will give you a flat, heavy result. It is worth keeping in.
How do I know when it is fully baked?
The top should be deep golden and the loaf firm to the touch. If the outside browns fast but the center seems soft, lower the heat slightly and give it a few more minutes.

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