No Yeast Stovetop Pita Bread

PREP TIME 20

COOK TIME 12

Resting Time 10

TOTAL TIME 42

6 pita breads

Soft, skillet-cooked pita bread made with just 4 simple ingredients. Ready in under an hour, they're perfect for wraps, dips, soups, and salads.

Ingredients

Instructions

In a large bowl, whisk together the flour, baking powder, and salt.
Add the buttermilk and mix with a spatula or dough whisk until a shaggy, sticky dough forms.
Cover and let the dough rest for 10 minutes.
Lightly flour your hands and work surface as needed. The dough is sticky, and you can use an extra ¼ to ½ cup flour while shaping and rolling. Divide the dough into 6 equal pieces and shape into balls.
Roll each ball into a 6-inch (15 cm) circle.
Heat a large dry skillet or cast-iron pan over medium heat until hot. Cook one pita at a time for 1½ to 2 minutes, until bubbles begin to form.
Flip and cook for another 1 to 2 minutes, until the underside is lightly browned. If needed, flip once more and cook for a few more seconds.
Transfer to a plate and cover with a clean kitchen towel while cooking the remaining pitas to help keep them soft.

These pitas are best served the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.

Recipe Notes

Buttermilk substitute: Use plain Greek yogurt thinned with a little milk until similar in consistency to buttermilk.

Sticky dough: Lightly flour your hands and work surface as needed. Up to ¼ to ½ cup extra flour can be used while shaping and rolling.

Cook over medium heat: If the pan is too hot, the outside may brown before the inside is cooked.

Keep covered: Cover the cooked pitas with a clean kitchen towel while you cook the remaining pitas to help keep them soft.

Nutrition