This tender, chewy high protein pita bread is made with just a handful of simple ingredients, including whole wheat flour, Greek yogurt, and baking powder. Unlike traditional yeasted doughs, it doesn’t require kneading or proofing, so it’s ready right away, and the Greek yogurt gives it 10 grams of protein to make it more filling and satisfying. Perfect for pitas, flatbread pizzas, serving with curries and dips, and so much more!

Table of Contents
Greek Yogurt Pita Bread
Having a quick, healthier bread recipe you can make on the fly is truly a game-changer! This low calorie protein pita bread takes just 1 hour to make, including rest time, and you end up with 8-10 warm, tender pitas ready for serving.
They’re a great alternative to traditional bread for pitas and wraps, but trust me, they also make the best pizzas! We often make them every week and could easily live off these things. Fortunately, they were formulated by a Registered Dietitian to be higher in protein and fiber, so they’re nutritious option to keep on hand all the time!

Elysia’s Recipe Recap

Texture: Soft and pillowy
Taste: Mild flavor with a subtle sweetness from the whole wheat flour and tanginess from the yogurt.
Ease: Very easy!
Recommended: Consider this your new versatile base for flatbreads, pizza dough, and more. It’s extremely versatile.
Would I make these again? Absolutely! We often make these every week!
Ingredient Notes

- Whole wheat flour: This is a great way to get some extra fiber into your diet, which will keep you full for longer.
- All purpose flour: I like to offset the whole wheat flour with all purpose to get that light, tender texture you expect in flatbreads.
- Baking powder: This is the main leavening agent to help the dough puff up.
- Salt
- Full fat Greek yogurt: This adds moisture, texture, and protein! It’s a key ingredient in this high-protein flatbread recipe and really cannot be replaced.
- Olive oil: For extra pliability and tenderness. It also helps give the flatbread a nice flavor.
Step-by-Step Instructions








- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt. Add the greek yogurt and olive oil and mix until everything is combined. Use a sturdy silicone spatula and your hands to bring the dough together until it forms a smooth ball, as it will be a stiff dough. Use the heel of your hand to press the dough into a cohesive dough ball, it will come together!
- Cover the dough ball in plastic wrap and set it aside for 15-20 minutes to let it rest.
- Preheat a large cast iron skillet over medium heat. Remove the dough ball to a lightly floured surface and portion it out into 8-10 small dough balls. Roll out each ball into an oblong circle shape, no more than ¼” thick.
- Add just enough olive oil to lightly coat the bottom of the preheated pan. Cook 1-2 pitas at a time, so as not to crowd the pan. Let the pita cook for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes, or until the pita is cooked through and has some dark brown spots from the pan. Work the heat as needed, reducing heat if they begin to burn. Remove from the heat and continue until all the pitas are made. You can keep them warm as they come out of the oven by placing them between a towel folded in half.
- Serve warm with your favorite dips, curries or use to make pizzas.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- A little bit of all purpose flour helps to add some soft chewy texture to the pitas. You can use all whole wheat flour, but they won’t be quite as soft.
- The thinner you roll the dough, the thinner the pita will be and it may get crispy around the edges. Rolling out less balls and/or flattening the dough less will yield a more pillowy pita bread.
- As the pita cooks it will puff up and create large bubbles filled with steam. You can take a sharp knife and make a tiny cut in the bubble right before flipping if desired.

Recipe FAQs
This recipe was not tested using only all purpose flour, so the recipe may need to be modified if you’d like to sub in all purpose flour for the whole wheat flour.
Since the yogurt is vital to the texture and structure of the bread, it’s really very important in the recipe. You may be able to substitute a thick, unsweetened plant-based Greek yogurt, but it may not turn out quite the same.
To increase the protein content even further, you can try replacing some of the flour with one scoop of unflavored whey protein, but keep in mind that may cause them to be a little more dry and crumbly.
Storage Guidelines
Store leftover pita at room temperature in an airtight container for up to 5 days. These are best when eaten within 24 hours of making them.
To reheat: Reheat leftovers in the microwave briefly, about 8 seconds. If you have a tortilla warmer for the microwave, these heat up well in one!
To freeze: For longer storage, freeze the leftover protein flatbreads in a freezer bag, separated by a piece of parchment. Thaw and reheat like normal.


Serving Suggestions
Yogurt flatbread is seriously so versatile and can be used in many different ways. Think of it as an alternative to traditional pita bread, great for making shawarmas and sheet pan chicken pitas with homemade healthy tzatziki sauce. You can also use it to scoop up this slow cooker red lentil dahl.
Or use it to make flatbread pizza! Just cover with your favorite sauce, cheese, and toppings, then bake. Since it doesn’t need kneading or proofing time, it’s quick enough to throw together any night of the week.
Slice it into wedges with spicy garlic hummus or your favorite dips. The leftovers can also be toasted for homemade pita chips (see the instructions below). The options are really endless!
Recipe Variations
- Add some seasonings: Since the base recipe is essential to get the right texture, I recommend only making adjustments to the seasonings and toppings. Feel free to add some garlic powder, onion powder, or Italian seasoning for a more aromatic flavor.
- Brush with butter: To serve these flatbreads like traditional naan bread, feel free to brush them with melted butter or ghee and sprinkle with fresh herbs.
- Make pita chips: If you end up with flatbreads leftover, cut day old pitas into triangles, brush both sides lightly with olive oil (and minced garlic if desired), bake in a 350 degree oven until crispy, about 12-15 minutes. Sprinkle with salt as soon as they come out of the oven. Great for serving with dips and sauces on your next charcuterie board!

More Recipes You’ll Love
- High Protein Bagels with Cottage Cheese
- 3-Ingredient Protein Waffles
- High Protein Cinnamon Rolls
- Healthy Cornbread Recipe
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High Protein Pita Bread Recipe
Ingredients
- 2 cups whole wheat flour
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 cups full fat Greek yogurt
- 2 teaspoons olive oil, plus more for cooking
Instructions
- In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt. Add the greek yogurt and olive oil and mix until everything is combined. Use a sturdy silicone spatula and your hands to bring the dough together until it forms a smooth ball, as it will be a stiff dough. Use the heel of your hand to press the dough into a cohesive dough ball, it will come together!
- Cover the dough ball in plastic wrap and set it aside for 15-20 minutes to let it rest.
- Preheat a large cast iron skillet over medium heat. Remove the dough ball to a lightly floured surface and portion it out into 8-10 small dough balls. Roll out each ball into an oblong circle shape, no more than ¼” thick.
- Add just enough olive oil to lightly coat the bottom of the preheated pan. Cook 1-2 pitas at a time, so as not to crowd the pan. Let the pita cook for 2-3 minutes on the first side, then flip and cook for another 2-3 minutes, or until the pita is cooked through and has some dark brown spots from the pan. Work the heat as needed, reducing heat if they begin to burn. Remove from the heat and continue until all the pitas are made. You can keep them warm as they come out of the oven by placing them between a towel folded in half.
- Serve warm with your favorite dips, curries or use to make pizzas.
Notes
- A little bit of all purpose flour helps to add some soft chewy texture to the pitas. You can use all whole wheat flour, but they won’t be quite as soft.
- The thinner you roll the dough, the thinner the pita will be and it may get crispy around the edges. Rolling out less balls and/or flattening the dough less will yield a more pillowy pita bread.
- As the pita cooks it will puff up and create large bubbles filled with steam. You can take a sharp knife and make a tiny cut in the bubble right before flipping if desired.
- The nutritional information is based on one whole pita. The recipe makes eight pitas.
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