Homemade Pita Bread - Greek Flatbread Recipe
A healthy Homemade Pita Bread Recipe. The softest & most flavorful. Made with Greek yogurt & without yeast.
Servings: 5 flatbreads
- 2 + ⅓ cups (230 grams / 8.1 oz) bread flour
- 2 tablespoons (80 grams / 2.8 oz) Greek yogurt strained + full fat
- ⅔ cup (90 grams /3.1 oz) milk lukewarm
- 3 tablespoons (30 grams 1 oz) olive oil
- 1 teaspoon (5 grams / 0.17 oz) salt
- 1 teaspoon (5 grams / 0.17 oz) baking soda
- 1 teaspoon (5 grams / 0.17 oz) baking powder
In a mixing bowl whisk together all of the ingredients except of flour.
Start incorporating the flour into the mixture while mixing the dough with your hands.
Depending on the strength of the flour you're using you may need to add a bit less or a bit more. Knead the dough for a minute or two until it feels very soft but without leaving fragments on your hands.
Shape dough into a ball, cover with a tea towel and rest at room temperature for 2 hours.
With a knife or dough cutter, divide the dough into 6 pieces.
Shape each piece into a ball.
Lightly flour your working surface, take the first dough ball and roll on all sides (flip it once) until you have a 19 cm / 7.4 inch round flatbread.
Heat a non-stick pan over medium heat. Dip some paper towel into a bit of oil (I prefer olive oil) and lightly grease the bottom of the pan.
Add the first flatbread and cook for 1-2 minutes on each side (don't let the pan get smoky hot remove from heat to cool if so). Flip the flatbread using a flat spatula.
You may add flatbreads on top of each other creating a pile until you're finished making them. This way they won't air dry and stay more "elastic" if you're planning to use them as wraps.
Serving: 1flatbread | Calories: 261kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 696mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 69mg | Iron: 1mg