Pita Bread - Greek Flatbread Recipe

4.22 from 275 votes

Healthy, homemade pita bread that's pillowy-soft and fluffy. Made without yeast and plenty of Greek yourt!

Prep Time30

Cook Time12

Course: Side Dish, Snack

Cuisine: Greek

Keyword: healthy, Wrap

Servings: flatbreads

Calories: 233kcal

230 grams (2 cups -1 tablespoon) all-purpose flour + extra to make the flatbreads
300 grams (1 cup + 1 tablespoon) Greek yogurt strained + full fat
3 tablespoons olive oil
⅔ teaspoon salt
1 teaspoon baking soda
1½ teaspoons baking powder

Add yogurt, oil, salt, baking powder, and baking soda in a mixing bowl and stir to combine using a whisk.
Add the flour and stir with a wooden spoon, scraping the sides of the bowl, until a sticky dough forms.
Dust flour on your hands and a little bit on the dough as well. Transfer it to a floured working surface and shape it into a log.
Cut the dough into 6 pieces of the same size. Shape each one into a ball. Dust as much flour as needed for the dough not to stick on your hands. (See Notes Below)
Make pita flatbreads. Dust the working surface with flour and add one ball of dough. Dust it with flour as well. With your hands start to flatten and open the dough ball into a round disk of 14-15 cm in diameter.
Heat a non-stick frying pan (one with a lid) over medium-high heat until almost smokey hot.
Add the flatbread and immediately cover the pan with the lid. Cook for 1 minute.
Flip the flatbread, put the lid on, and cook for another minute more.
Transfer to a cooling rack to cool for a while. And once you cooked all the flatbreads stack them on a plate.
Store. To store, cover the flatbread stack with plastic wrap and place it in the fridge.
Serve these flatbreads with a Greek dip like Tzatziki, Melitzanosalata, Tarama, or Htipiti. Or use them to make Greek wraps like the ones mentioned in the text above.

Notes: You can make either 6 medium-sized pita flatbreads or 4 larger ones of 16-17 cm in diameter.