Pita Bread - Greek Flatbread Recipe
User Reviews
4.2
Pita Bread - Greek Flatbread Recipe
Description
Greek Pita Bread starts with a combination of full-fat strained Greek yogurt, olive oil, salt, baking powder, and baking soda mixed together and then combined with all-purpose flour to form a sticky dough. The dough is turned out onto a floured surface where it is shaped into a log and cut into equal portions. Each portion is rolled into a ball and then flattened into round discs about 14-15 cm in diameter.
Cooking takes place in a hot non-stick frying pan covered with a lid, which traps steam and helps the pita puff slightly. Each side cooks for about a minute, producing soft, warm flatbreads with a tender crumb and subtle tang from yogurt.
These pitas are well suited for wraps, dipping, or serving alongside Mediterranean dishes. Depending on preference, you can make fewer larger breads by forming larger discs of 16-17 cm diameter.
Ingredients
- 230 grams (2 cups -1 tablespoon) all-purpose flour + extra to make the flatbreads
- 300 grams (1 cup + 1 tablespoon) Greek yogurt strained + full fat
- 3 tablespoons olive oil
- ⅔ teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
Instructions
- Add yogurt, oil, salt, baking powder, and baking soda in a mixing bowl and stir to combine using a whisk.
- Add the flour and stir with a wooden spoon, scraping the sides of the bowl, until a sticky dough forms.
- Dust flour on your hands and a little bit on the dough as well. Transfer it to a floured working surface and shape it into a log.
- Cut the dough into 6 pieces of the same size. Shape each one into a ball. Dust as much flour as needed for the dough not to stick on your hands. (See Notes Below)
- Make pita flatbreads. Dust the working surface with flour and add one ball of dough. Dust it with flour as well. With your hands start to flatten and open the dough ball into a round disk of 14-15 cm in diameter.
- Heat a non-stick frying pan (one with a lid) over medium-high heat until almost smokey hot.
- Add the flatbread and immediately cover the pan with the lid. Cook for 1 minute.
- Flip the flatbread, put the lid on, and cook for another minute more.
- Transfer to a cooling rack to cool for a while. And once you cooked all the flatbreads stack them on a plate.
- Store. To store, cover the flatbread stack with plastic wrap and place it in the fridge.
- Serve these flatbreads with a Greek dip like Tzatziki, Melitzanosalata, Tarama, or Htipiti. Or use them to make Greek wraps like the ones mentioned in the text above.
Notes
- You can shape the dough into either 6 medium pitas or 4 larger ones, with diameters of 14-15 cm or 16-17 cm respectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6flatbreads
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1flatbread | |
| Calories | 233kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 461mg | 19% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2IU | 0% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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