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If you’ve been searching for a fail-proof Greek yogurt pita bread recipe, this is the one to try. It’s inspired by a version from Hungry Happens. I’ve tweaked it into something incredibly simple, high in protein, and—best of all—it consistently puffs up into perfect pita pockets.
In the past, I struggled with uneven puffing. But this method delivers reliable results every time.
We served these mini Greek yogurt pitas at a recent family dinner. We had a variety of homemade skewers (more on those in a later post), and the pitas were a total hit. They’re light, fluffy, and smaller than traditional pitas. So I didn’t feel guilty grabbing a few and stuffing them like pockets.
I’ve also used them as a quick pizza base. Just add toppings and pop them under the broiler. They come out crispy on the edges and absolutely delicious.
Whether you use them for wraps, mezze platters, or quick weeknight pizzas, this Greek yogurt pita bread recipe will become a go-to in your kitchen.
Greek Yogurt Pita Bread Recipe
Ingredients
- 3 cups all purpose flour
- 4 tsp baking powder
- 1 1/2 cups whole milk greek yogurt
- 1 1/8 tsp salt
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, salt, baking soda, and Greek yogurt. Mix until a soft, cohesive dough forms. There shouldn’t be any dry flour left at the bottom. Once it comes together into a ball, cover the bowl with a tea towel and let the dough rest for 10 minutes. Tip: Avoid over-kneading; a gentle mix is all you need.
- Shape the Dough: Divide the rested dough into four equal parts to make it easier to work with. Roll out each portion thinly on a lightly floured surface. Use an 8 cm circular cookie cutter to cut out small disks. Keep the cut pieces covered with a tea towel as you go to prevent them from drying out.
- Roll and Flour:Take each disk one at a time and roll it out even thinner. You want them almost translucent. Lightly dust both sides with flour to prevent sticking.
- Cook the Pitas: Heat a large dry pan over medium heat. When hot, add a few pitas at a time (I could fit three in my pan). Cook for about 1.5 to 2 minutes, or until they puff up nicely. Flip and cook the other side for just 20 seconds—any longer and they might burn. Adjust the heat as needed to keep things golden, not charred.
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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