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 just finished making a batch of these pitas and I can honestly say they were the best pitas I’ve ever made! This recipe is a keeper. Thank you for sharing.
I just finished making a batch of these pitas and I can honestly they were the best pitas I’ve ever made! This recipe is a keeper. Thank you for sharing it.
can I use whole milk greek yogurt?
Hello.
Tried these the other day and the pitas turned out perfect!! Filled them with 4 types of grated cheese+parsley+garlic…
Didn’t have enough yogurt so I used both Greek yogurt & sour cream….. Fabulouse!!!
Could I use GF bread flour mixture to make these? would a gluten free all purpose work? I know some recipes won’t work with GF flours.
one of the most satisfying recipes I’ve made all year!!!!
I also made these with whole wheat flour. Just add some baking powder.
Hi Luke. I made these with whole wheat flour. Everyone loved them. I make in batches and freeze them.
These turned out so good! The dough was pretty dry and flaky and I was worried it wouldn’t turn out. But when I filled with the tzatziki and chicken, the first bite was so chewy and delicious. The pita was strong and pliable and made amazing wraps for our chicken gyros. Can’t wait to keep making it!
use fresh home milled whole wheat soft white flour for more nutrients and fiber. which is nothing like store bought whole wheat flour that is dry and alot of the natural oils and nutrients removed. and definitely better than dead white flour. I will be trying these with some healthy fresh milled flour.