This three-ingredient pita bread recipe uses self-rising flour with a touch of whole wheat flour. Because there's no yeast, there's no waiting for it to rise and no kneading. Mix up the dough, let it rest while your oven or skillet preheat and then you're reading to roll and bake for many delicious dinner possibilities, like gyros, falafel and shawarma. These pita are best the day they are made.
Cuisine Middle Eastern
Keyword pita bread
Prep Time 5minutes
Cook Time 18minutes
Rest the dough 16minutes
Servings 8large pita breads
Author Lynne Curry
baking stone or 12-inch cast iron skillet
2 1/2cupsself-rising floursee Notes for subsitution
1/2cupwhole wheat flour
1 1/2cupsplain yogurtI used whole milk, not Greek
Whisk the self-rising and whole wheat flours together with the baking powder in a mixing bowl. Add the yogurt and stir. If you use Greek yogurt or one with less liquid, you will need to add more water to the dough (from 3 to 6 tablespoons) until it is supple but not sticky.
Turn the dough out onto the counter very lightly dusted with flour. Knead the dough for just a few minutes until it becomes smooth. Put the down back in the bowl, cover with plastic wrap and let it rest for at least 20 minutes. This rest time allows the dough to fully hydrate and relax, like pasta dough. (While you wait, preheat your oven or the skillet.)
Dust the counter very lightly with flour and tip the dough out onto it. Divide the dough into 8 equal pieces. Working with 1 piece of dough at a time, dust the rolling pin with flour and roll it out into an 8-inch circle. You can roll out a few at a time to bake or cook in the skillet, dusting the dough and the rolling pin with flour to prevent sticking.
In the oven:
Preheat the oven to 500 degrees with a baking stone or a large cast iron skillet inside for 20 minutes. Place a plate lined with the clean dish towel near the oven.
Flip the rolled out dough onto the hot baking stone or skillet. Bake each pita for 3 minutes while you continue rolling out the remaining pieces of dough. The pita will bubble and puff up and brown in spots on the bottom. Transfer the pita onto the towel-lined plate, stacking the pita on top of one another to keep them soft.
In a skillet:
Preheat a large cast iron skillet over medium heat for 10 minutes. Place a plate lined with the clean dish towel near the stove top.
Flip on piece of the rolled-out dough into the skillet, aiming for the center of the pan. Cook until the pita bubbles up and lightly browns on the bottom. (Note that these skillet pita will not puff up as much as they would in the radiant heat of the oven.)
Keep an eye out and flip, then cook for a few minutes more until fully baked. Transfer to the towel-lined plate. Every so often, brush out the excess flour in the skillet so it doesn't burn, and repeat with the remaining dough, stacking them and keeping them wrapped so they stay warm and soft.
If you do not have self-rising flour, here is the formula for making your own from King Arthur Flour: Combine 1 cup flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.