This 2 ingredient Pita is made with simple ingredients.No yeast, no water, no oil needed. They make perfect little pockets, great for filling with your favorite sandwich ingredients.
This 2 ingredient dough has become a firm favorite in my kitchen. From using in my 2 ingredient donuts, 3 ingredient flatbread, 2 ingredient bagels, and now 2 ingredient pita shows you how versatile this dough really is.
And the convenience does not end there. For these pitas can be baked in the oven or cooked on the stovetop.
With amazing flavor and texture it's seriously difficult to imagine that these little breads are made with just two ingredients.
Quick and easy to put together, these pitas are perfect to rustle up for weekday dinner sides, lunchbox treats, or to tuck into a picnic basket.
Ingredients
While the full printable recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
2 simple ingredients are all that I needed. I have you covered too if you do not have these ingredients by substituting basic pantry ingredients 🙂
- Self-raising flour:
If you do not have self-raising flour, then make your own by using cake flour OR all-purpose flour.
For one cup of self raising flour, whisk together 1 cup of cake OR all purpose flour,1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
- Plain unflavored yogurt or buttermilk: Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used to make the pita
If you do not have yogurt or buttermilk then make your own by adding ½ Tablespoon (7 ml) lemon juice or vinegar to ½ cup (125 ml) milk.
Set aside for 5 minutes before using it in the recipe.
See recipe card for quantities
Instructions
Forget about getting out your stand mixer here, because all you need is a bowl and a spoon or spatula to make the dough.
Prepare the dough
Step 1: Add the flour and buttermilk or yogurt to a large bowl. Mix with a spatula or spoon until just combined.
Then use your hands to knead the dough for about 20 seconds until smooth.
Step 2: Form the dough into a ball and if you have time, leave it to rest for about 10 minutes.
Resting allows the flour to absorb the buttermilk or yogurt and lets the gluten that was formed during kneading to relax. This makes it easier to work with and roll out the dough.
Step 3: Sprinkle flour on your work surface and place the dough on the floured surface. Roll the dough to form a 6 inch (16cm) log.
Cut the log into 4 pieces (approximately 1½ inch (4cm) each
Step 4: Using a rolling pin, roll out the dough into a 4 ¾ (12cm) circle and to ¼ inch (6mm) thickness.
Step 5 and 6: Bake or cook on the stovetop
Bake or cook on a the stovetop
To bake:
- Preheat the oven to 356°F (180°C) at least 5 minutes before baking.
- Place the rolled out circles on a baking sheet lined with parchment paper.
- OPTIONAL: Brush with beaten egg and sprinkle with sesame and poppy seeds. This step is optional, but it adds amazing flavor and texture to your baked pita.
- Bake for between 8 to 10 minutes.
- Pitas will puff up as they bake. Do not worry if all or none of your pitas puff as it bakes. Those pitas which did not puff can still be cut in half and slit with a sharp knife to form a pocket.
- Once baked remove the pitas from the oven and cover with a cloth. This helps to keep the pitas soft until ready to fill and serve.
On the stovetop:
- Prepare and roll out the dough same as above.
- Turn the stove on to low medium heat.
- Place your pan/skillet on the stove. Brush the skillet with about ½ a teaspoon of oil.
- Place 1 rolled out pita at a time onto the oiled skillet. Cook for 2 to 3 minutes on each side.
- Keep the cooked pitas covered, to ensure that they remain soft until ready to eat.
Top tips and frequently asked questions
- Can I make self raising flour instead of buying it? Yes. For one cup of self raising flour, whisk together 1 cup of cake OR all purpose flour,1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
- What type of yogurt can I use? Any brand of yogurt or buttermilk can be used in this recipe. Full fat, fat free, 5% or 2 % fat all are perfectly fine to use.
- How can I make my own buttermilk or yogurt? This really simple substitute works like a charm in this recipe. For this particular recipe here are the measurements as an alternative to yogurt or buttermilk:
Mix ½ Tablespoon (7 ml) lemon juice or vinegar to ½ cup (125 ml) milk. Set aside for 5 minutes before using it in the recipe.
Can I make pita dough in advance? Yes, the dough can be prepared and refrigerated or frozen.
- To refrigerate: Place the dough in an airtight container and keep in the fridge for up to 3 days.
- To Freeze: Place the dough in an airtight container and freeze for up to 3 months.
- Whether you stored the dough in the fridge or freezer, let it reach room temperature before dividing and rolling out.
The pita did not puff up when baking: Although it is ideal that the pita bread will begin to puff up and fill with hot air to get the perfect pockets, it is not necessary or always expected.
No worries if the pita did not puff up while baking or cooking. Simply cut the cooked pitas in half and slit with a sharp knife to form a pocket.
Variations
This pita is great baked or cooked plain, but a few variations to pair with your favorite filling is never a bad thing. This is totally optional, and just to give you a few ideas:
- Brush rolled out dough circles with melted butter or egg. Then add a sprinkle of sesame or poppy seeds on the top of the pita before baking.
- Brush with melted garlic butter after cooking on the stovetop.
- Brush cooked pita with butter and sprinkle with dry chilli flakes for a spicy treat.
Storing, freezing and reheating Pita
Store cooked and cooled Pita in an aithight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Reheating pitas stored in the fridge or freezer: If pitas have been stored in the freezer, allow them to defrost before heating.
Microwave: Wrap pita in paper towel and reheat in the microwave for 10 seconds or until warmed through.
Or reheat on the stove: Place pita on a skillet onto the stove turned on to medium heat. Heat for a few minutes or until warmed through.
Enjoy
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2 ingredient Pita (No yeast)
Ingredients
- 1½ cups /187g self-raising flour see notes
- ½ cup /122g buttermilk or plain yogurt see notes
Instructions
Prepare the dough
- Add the flour and buttermilk or yogurt to a large bowl. Mix with a spatula or spoon until just combined. Then use your hands to knead the dough for about 20 seconds until smooth
- Form the dough into a ball and if you have time, leave it to rest for about 10 minutes. Resting allows the flour to absorb the buttermilk or yogurt and lets the gluten that was formed during kneading to relax. This makes it easier to work with and roll out the dough.
- Sprinkle flour on your work surface and place the dough on the floured surface.
- Roll the dough to form a 6 inch (16cm) log.
- Cut the log into 4 pieces (approximately 1½ inch (4cm) each
- Using a rolling pin, roll out the dough into a 4 ¾ (12cm) circle and to ¼ inch (6mm) thickness.
Bake or cook on a the stovetop
To bake:
- Preheat the oven to 356°F (180°C) at least 5 minutes before baking.
- Place the rolled out circles on a baking sheet lined with parchment paper.
- OPTIONAL: Brush with beaten egg and sprinkle with sesame and poppy seeds. This step is optional, but it adds amazing flavor and texture to your baked pita.
- Bake for between 8 to 10 minutes.
- Pitas will puff up as they bake. Do not worry if all or none of your pitas puff as it bakes. Those pitas which did not puff can still be cut in half and slit with a sharp knife to form a pocket.
- Once baked remove the pitas from the oven and cover with a cloth. This helps to keep the pitas soft until ready to fill and serve.
On the stovetop:
- Prepare and roll out the dough same as above.
- Turn the stove on to low medium heat.
- Place your pan/skillet on the stove. Brush the skillet with about ½ a teaspoon of oil.
- Place 1 rolled out pita at a time onto the oiled skillet. Cook each pita for 2 to 3 minutes on each side.
- Keep the cooked pitas covered, to ensure that they remain soft until ready to eat.
Notes
- Make your own self raising flour: If you do not have self-raising flour, then make your own by using cake flour OR all-purpose flour.
- Buttermilk or yogurt substitute: Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used to make the pita
- Making the dough in advance:
- To store, freeze and reheat
- This recipe can easily be doubled or tripled
