Pita Bread Without Yeast

Step 1

Add all your dry ingredients to a large bowl and mix them up.

Step 2

Add the Greek yogurt to the bowl, then use a silicone spatula to mix everything up. Once it starts to come together, use your hands to form it into a ball of dough in your bowl.

Step 3

Add the dough to a lightly floured surface.

Step 4

Break the dough into 6 equal-sized pieces. You can weigh the dough out and divide that by 6 if you want to be exact, but I typically just eyeball it because I don't mind if they are slightly different sizes.

Step 5

Knead each piece of dough for just one minute and roll them in your hands until they become smooth balls.

Step 6

Lightly grease a baking sheet with oil (I use oil to help retain moisture, but you can use cooking spray as well if needed) and add your dough balls to it. Cover with a towel or saran wrap and let sit for one hour.

Step 7

The dough will NOT rise in this hour, but it's the secret to relaxing the dough and creating that "poof" that we want to achieve.

Step 8

After the dough has rested, preheat the oven to 500 degrees F.

Step 9

Flour a surface and place on dough ball on the flour, then sprinkle a little bit of flour on top to prevent sticking while rolling the dough out. Take a rolling pin and roll the dough out into a flat circle. We want these to be nice and thin!

Step 10

Place on a parchment paper-lined baking sheet and continue until all of the dough has been rolled out. I was only able to fit 4 on my baking sheet, so I baked these in 2 batches.

Step 11

Add to the oven and bake for 8 minutes. After 5 minutes, I find it very beneficial to rotate the pan. This isn't absolutely necessary, but I find parts of my oven to be hotter, so certain areas will poof up better.

Step 12

After 8 minutes, remove from the oven. Each pita will puff up different amounts, so they may not all get super fluffy, but that is okay! They will still be very light and able to be split into pita pockets.

Step 13

Continue with your second batch if needed, then enjoy.