3 Ingredient Pitas (Flatbread Recipe)
These low calorie, high protein pitas are the answer to your quick flatbread needs.
Super soft and simple to make – no yeast required. Music to my ears. I love making these pitas in a pinch when I don’t want to wait around for dough to rise. There are only three common ingredients in this recipe that I always have them on hand.
Feel free to use gluten free flour in this recipe. Also, MAKE SURE YOU ROLL OUT THE ROUNDS AS THIN AS POSSIBLE; it is integral to get them cooked to perfection. I also tried air frying these and they worked out amazing!
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3 Ingredient Greek Yogurt Pitas (Flatbread)
Ingredients
- 3 cups all purpose flour
- 3¾ tsp baking powder
- 3/4 tsp salt
- 1½ cups 0% or 2% Greek yogurt (or sour cream)
- Optional Dip: Lazy Tzatziki
Instructions
- In a large bowl, whisk together the flour, baking powder and salt. Stir in the yogurt with a wooden spoon and then use your hands to form TWO large dough balls.
- Lightly flour a clean surface and slice each ball into 4 equal parts. IMPORTANT: Roll out each piece into a THIN circle or oval shape. You can use a round plate to outline the circle and then use a pizza cutter to cut away the edges. (This is only if you want a perfect circle shaped pita. Take the extra pieces you cut away and combine them together and form more pitas).
- Lightly drizzle a cast iron pan with olive oil and heat on medium to medium high. Transfer one pita to the pan and cook for 2-3 minutes per side or until golden brown patches appear. Repeat with remaining dough. YOU CAN ALSO AIR FRY THESE PITAS: 400°F for 12-14 minutes – flipping halfway through.
Notes
You can use this same recipe to make pizza crust, bagels, etc.
You can use gluten free all purpose flour too. I haven’t tried almond flour but it might work with the addition of some eggs.
Nutrition
Calories: 156kcal | Carbohydrates: 30g | Protein: 7g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 345mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 127mg | Iron: 2mg
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I made this recipe this weekend and my Pitas were delicious. I used 2 cups of Yoghurt and a little more flour (than the recipe indicates) for rolling the pitas flat.
Absolutely, delicious. I used half White Whole Wheat and half APF and let my dough rest for a couple of hours before cooking them in a cast iron skillet on the stovetop. They puffed up beautifully. I will make this recipe on repeat! Thanks.
Great quick pita!
400cal per quarter, not 155. That’s pretty deceptive. Even just a quick google search shows even just for that measurement of flour, it’s nearly double what’s posted in the nutrition facts. Dough was good, can’t eat it because I’m dieting. So defeated the purpose.
Can you sub whole wheat flour for all purpose?!
I made some tonight and rolled in some green onions. It was delicious! Thank you for the recipe!
can I use a tortilla press for these
Can I use cottage cheese instead of yogurt or sour cream? Thanks.
Not sure who wrote this recipe, but it’s very loose. Baking is more of a science. I used greek yogurt, but it was far too dry a dough, then added at lease ¾ cup more of regular plain yogurt (more liquid). I used a kitchenmaid mixer, not a spoon. It came together perfectly and made a nice soft dough. Used the dough attachment and kneaded for about 4 minutes. Let it rest for about 20 minutes (this allows the gluten in the flour to relax) then divided up into regular size pitas and many small ones (my preference). Baked for 5 minutes at 400 in the air fryer, turn them over after about 3 minutes. They were glorious!! puffed up 5″ high! even the small ones and the outer crust was browned and crunchy yet inside was moist and soft. Definitely try these. Adjust the bake to your own machine/oven.
I love this idea, but struggled with making the dough. What is the dough supposed to feel like? Should it be well incorporated (I assume so)? The dough didn’t mix well with the spoon, so I tried mixing it with my hands a bit. Should I be kneading it? It was too dry to stick together as a ball. Any advice?
See my comments above yours in the list. You have to add more liquid. Add little by little. If you don’t have yogurt, warm water will probably work (but use the Greek yogurt!!)
Take some flour out or add in some more yogurt until it’s sticky enough to get into a ball 😀
Has anyone tried to make this by baking it in the oven? Would love to make with my students but we won’t be able to use the pan. If so what temperature did you do? Any advice super appreciated – thank you!
Outstanding recipe. I used half 9-grain flour and half all-purpose. I had to use a lot more yogurt because of that, and a little more baking powder – but it all came together. I cooked them on a very hot cast iron (my sad, not-so-perfect circles) and they puffed up nicely and split open to form a nice pocket. Thank you so much!
I made and did something wrong. Taste was good but couldn’t open like a pita bread. So we enjoyed like a taco. Still very good. Did I not cook long enough??
You’re talking about pocket pita bread. This is not like that. You are not supposed to open it which is why you roll them out very thin. These are like tortillas. That is why she calls them pita bread.