Soft Greek Flatbreads (No Yeast Pita Bread Recipe)

Name: Soft Greek Flatbreads (No Yeast Pita Bread Recipe)
Total time: 20 min
Yield: 4 x 20cm rounds
Ingredients: 150 g self raising flour; 170 g Greek yoghurt; 50 g Parmesan Cheese; 1½ tablespoon olive oil; pinch fine salt; 1-2 tbsp milk; olive oil spray/cooking spray

User Reviews

4.5

6 reviews

Excellent

Total Time
20 mins
Servings
4 x 20cm rounds
Calories
212 kcal
Course
Side Dish, Main Course
Cuisine
Australian

Soft Greek Flatbreads (No Yeast Pita Bread Recipe)

Zara Shaw

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These Greek Flatbreads are the perfect no yeast pita bread recipe. Using Greek yoghurt they stay super soft and only take 20 minutes.

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Ingredients

Servings

150 g self raising flour plus extra for rolling
170 g Greek yoghurt I used low fat
50 g Parmesan Cheese finely grated
1½ tablespoon olive oil
pinch fine salt
1-2 tbsp milk as needed
olive oil spray/cooking spray

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Instructions

In a medium bowl combine yoghurt, parmesan, olive oil, 1 tblsp milk and salt, mix well until combined.
Add flour and mix lightly until the mixture comes together as a dough, adding extra milk if required.
Divide the dough into 4 equal portions (I use my kitchen scales for this) then take each piece of dough and lightly roll it into a ball, then on a lightly floured surface roll it out into a 22 cm / 8" circle (see notes) & repeat for remaining portions.
Heat a non-stick fry pan over medium high heat (without oil) and lightly spray one side of one flatbread round with olive oil spray, then place it oil side down in the pan & fry for 1 min 30 seconds.
As the flatbread is frying, lightly spray the remaining side with olive oil spray, turn and fry the remaining side for 1 min 30 seconds (see notes).
As they cook, remove the flatbreads to a plate & cover them with a clean tea towel (see notes).

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The dough is very soft, if it tears a little when you roll it out just tear off a little piece from the side and use it to patch the hole. Just make sure the extra piece you are sticking on doesn't have flour on the base.
I am quite specific with the time these flatbreads need to cook in the frypan, the reason being that if you cook them any longer the outside will start to crisp up a lot more and your breads won't stay as soft. Even another 30 seconds on each side will make a difference - I actually use my kitchen timer so I don't overcook them.
Putting them under a clean tea towel as they finish cooking until you serve them will also help them stay moist & pliable.

Nutrition Information

Show Details

Serving 0g Calories 212kcal (11%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4x 20cm rounds

Amount Per Serving

Calories 212 kcal

% Daily Value*

Serving	0g
Calories	212kcal	11%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%