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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The Best! my gra daughter loves it and I use spelt flour to make it healthier
Hi Patricia! So glad the pitas were enjoyed by the family! Thanks for sharing your feedback on the spelt too!
Hi, can someone help me? When I combined these ingredients, the texture was very dry. The whole thing was very flaky and began falling apart. I could not form a ball of any sort. Should I add more yogurt? Thanks 🙂
Hi Jana, THis is not a traditional recipe. As you can see in my video, my dough was also on the dry side. You can defintely add a small amount of yogurt to play with the recipe since some flours are super drying. I hope this helped and I hope you make them to your satisfaction! Cheers!
Hi I’ve just made these this evening & used normal yoghurt as I had no Greek yoghurt & my mixture was dry too – I just added a bit more yoghurt & some warmish water to help bind it – worked a treat
the whole process took me 30 mins and the pitas came out great!
i will be making those again.
thank you for this great recipie🙂
These are delicious!
Hi Patti, Glad you liked them!
So easy and so delicious. I will definitely be making this again!
Just made these tonight…my girls LOVED them! We all couldn’t stop eating them. Thanks so much for the recipe!
Hello,this recipe sounds delicious. However, I am allergic to AP flour; would I be able to use almond, wheat or spelt flour? Thank you.
Delicious! Can the pitas be frozen?
Hi Eileen, Yes you can!
Hi! Making these tonight with your chicken gyro in a loaf pan! Curious if self rising flour would work for this recipe?
(Bc I am out of baking powder)
Hi Rachel, YESS absolutely you can use self rising flour and omit the baking powder and salt. ENJOY!!
How many eggs if I use almond flour?
Hi Cheri, I would say 2-3 but unfortunately I cannot say exactly if it works since I havent tried it myself.
Really tasty so pleased I have discovered your website , we have enjoyed everything I have made . Did the very tasty gyros today . DELICIOUS
Hi Linda, thank you for trying out the recipes!! Those chicken gyros are THE BEST!
i also do the same but once grilled i use a tomato base on the pita and freezer them. I take them in the morning or when it’s pizza night and put all the pizza toppings on and then 7 minutes in the airfrier. it is a real winner.
Hi Tony, That sounds delicious! Thanks for sharing the feedback with us and your tips!! Cheers!
Have you tried with a whole grain flour, like white whole wheat or spelt or whole wheat pastry flour?
Hi Luke, Yes, it should work with white whole wheat no problem!
Hi Luke. I made these with whole wheat flour. Everyone loved them. I make in batches and freeze them.
Hi Stella how many eggs do you think it d need for gluten free version?
These look delish ! Can 5% full fat fage be used ?
Hi Christina, I recommend using the 0% fat FAge since it has less moisture. You can definitely try the 5%. If the dough is too wet, add a tad bit more flour. But I don’t think you will need to.
Should baking powder or baking soda be used. In the ingredient list it says baking powder but in the directions it says baking soda .
Hello Shakira, Thank you so much for catching that! Its the ingredients… BAkING POWDER.
what do you garnish with? parsley?
Hi Greg, Yes, I used parsley here!
can you use almond flour?
Hi Donna, I haven’t tried them with almond flour but they might work. I would add some eggs to bind though due to the absence of gluten. Please let us know if it works! I know gluten free all purpose flour works defintely.
These are amazing!!! They are so much better than the Greek restaurants around me. Everyone in my family loved them. I’m sure I’ll be making these once a week. Thanks for sharing ❤️
I’ve also made your 1905 Columbia salad, amazing. My husband came home from work and he was like – Do you know this is the only reason I go to the Columbia to have lunch for work meeting s, he couldn’t believe how it tasted just like it.
I made today your chicken thighs with pita bread, the tzatziki sauce , just amazing. I’ve been making so many of your recipes, they’re truly amazing.
Hi Sam, love these and the 1905 Salad – glad it was enjoyed by the hubby too~