High Protein Pita Bread Recipe
Servings 8 pitas
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!
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.
Nutrition
Calories: 171kcalCarbohydrates: 30gProtein: 10gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 3mgSodium: 614mgPotassium: 188mgFiber: 3gSugar: 2gVitamin A: 5IUCalcium: 155mgIron: 2mg
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