This super easy Greek pita bread recipe with just 2-ingredients is perfect for making gyros and sandwiches. With just flour and yogurt, you can make soft and fluffy pita in less than an hour without proofing.
Add the Greek yogurt to a large mixing bowl and gradually add the flour, mixing with a wooden spoon until a ball starts to form.
Pour the dough onto a lightly floured work surface. It's OK if the dough sticks to the bowl. It will scrape off and form nicely when kneaded.
Knead the dough on the floured surface for 5 to 10 minutes until it becomes elastic and smooth, then form into a ball.
Clean the mixing bowl and place the dough ball into it covered with a towel or plastic wrap. Allow the dough to rest in a warm place for 15 to 20 minutes.
Remove the dough from the bowl and cut it into 6 individual pieces. Roll the dough balls using a rolling pin on the work surface with the remaining flour.
For the best results, roll the dough balls out as thin as possible as they will rise during cooking.
Cooking instructions
Heat a large cast-iron skillet on medium heat with a spoonful of olive oil. Once the oil is hot, place the flattened dough (cooking one at a time) into the hot skillet.
Watch the dough rise instantly as it cooks. Cook for 2 minutes on either side, then transfer the pita bread to a plate and cover with a towel to keep warm. Repeat with the remaining dough.
Serve the warm pita with your favorite toppings, and enjoy!
Recipe Notes
Oven-bakedPreheat oven to 350 degrees Fahrenheit and bake the flattened dough on a baking sheet lined with parchment paper for 8-10 minutes. Remove the baked pitas as soon as they start to puff out and color slightly.Using the bread makerIf you have a bread machine with a dough hook attachment, it will mix and knead the dough perfectly. Keep an eye on the consistency to add more flour or yogurt as necessary. The dough should be soft and stretchy.For the perfect puffy pita breadFor the best puffy pita bread, don't move them around during cooking. Allow them to cook on medium heat for 2 minutes without moving them to allow the heat to rise through the bread to puff properly before turning it over.