Note: this recipe has gotten a major facelift! If you want to make some incredible pita pockets (without any yeast) check out the new & improved recipe here.
Pita, Flatbread, Naan, Roti, whatever you want to call these, just call them magic.
I recently learned that making your own flatbread is the EASIEST thing in the world.
“Regular” flatbread is not bad for you by any means- they’re typically made of flour, water, yeast, and seasoning. But we want simple- we don’t want to mess with yeast.
This flatbread just requires 2 ingredients: flour & greek yogurt. Seriously, that’s it!!
The two ingredients needed for 2-ingredient flatbread
This flatbread is just a combination of self-rising flour and plain nonfat Greek yogurt!
Self-rising flour will make your life really easy, but if you’re like me, you don’t just have that laying around. Luckily, it’s incredibly easy to make your own.
For every cup of flour you use, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure you mix it all together to avoid clumping, and you’ll have the same result as self-rising flour!
You can use any variety of plain nonfat Greek yogurt that you want- just make sure it is plain, not flavored.
Sour cream works too if you’re not a fan of greek yogurt, but you won’t even taste the yogurt in these.
I don’t particularly like greek yogurt, but I LOVE this flatbread.
Cooking the 2-ingredient flatbread
The first time I tried these I used an iron skillet, but mine got way too hot and I wasn’t loving the result. You can use any kind of hot surface that you want- even a grill!
As long as you can get a high heat going, these will work (just monitor them to make sure they’re not burning).
Some people like to use oil, but I find it unnecessary. These didn’t stick to the pan at all for me, and I didn’t feel the need to add those extra calories. However, drizzling oil on at the end adds such amazing flavor.
In terms of cook time, this recipe varies depending on how many pitas you want to make and how large your pan is.
Each flatbread needs about 2 minutes per side, so if you do end up making 11 and have to do them one at a time, you’re looking at 45 minutes of cook time. If you can double up in a pan, it will only take 20-25 minutes. It depends on your resources!
How many flatbread does this recipe make?
This recipe makes a large batch- about 11 small flatbreads.
You can store these in an airtight container and enjoy them throughout the week, which is why I like to make a nice big batch.
Each flatbread is on the smaller side, so you can double-up on their size and get about 5 larger flatbreads out of this recipe!
If you want to just test the waters, use 1/3 of the recipe and try it out so you’re not stuck with a big batch that you don’t like.
These are perfect to cut up into chips if you’re having a party- cut each one up into 4 slices and you’ll have a huge batch of 44 chips perfect for dipping!
- 360g (3 Cups) Self-Rising Flour (or make your own with the same amount of AP flour + 1 tsp salt + 4 tsp baking powder)
- 380g (About 1.5 Cups) Plain Nonfat Greek Yogurt
- 1 tsp Garlic Powder
Optional for topping (not included in nutrition)
- Olive Oil
- Combine your self-rising flour (see ingredients above to make your own) & garlic powder (or other seasoning of choice) in a large bowl with 1 1/2 cups of greek yogurt. Continue to mix until a ball begins to form. If it’s too dry, add a tiny bit of water, just make sure it’s not too wet.
- Divide the dough into 11 equal portions (roughly 70g each in weight). If you do not have a scale, simply aim to make them about the same size. If you want to make larger pitas, 5 equal portions is a good idea.
- Get your pan going on high heat. While that is heating up, lightly flour a flat surface and use a rolling pin to roll out your pitas. You want to make these quite thin because they will poof up in the pan- if they are too thick, the outsides will begin to burn before the inside is fully cooked.
- Start with one pita at a time and place it directly in the center of your pan. Let it sit for 2 minutes. If it begins to bubble, that’s a good sign! At 2 minutes, flip it over and cook the other side for 2 minutes. Remove it from the pan and repeat until all of your pitas are done!
- Once you get the hang of it, you can do multiple pita at the same time, but I recommend starting with one to make sure you have the correct heat and cook-time.
- Drizzle with a bit of olive oil and parsley and serve! If you want to make pita chips, cut each pita into 4 pieces. These are best served fresh, but can keep for up to a week in an airtight container. They may seem dry, but will be good as new once reheated in the oven or in a pan.
Unfortunately, I do not know if substituting different flours will work properly here- your guess is as good as mine. I can tell you that substituting 1:1 with a low-carb flour like coconut or almond will NOT work, because we need some gluten here.
Nutrition InformationYield 11 Serving Size 1 Flatbread
Amount Per Serving Calories 130Carbohydrates 25gProtein 7g