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Yogurt Pita

[heart_this] · Sep 12, 2018 · 6 Comments

Disclosure: This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click on any Amazon links on my website and make a purchase, I may receive a commission at no additional cost to you. It’s a great way to support my blog, so I can keep sharing delicious recipes with you!

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Yogurt Pita-4

We should all be making pita at home.  There, I said it.  Now let’s do it!

Yogurt Pita-2

It’s so shockingly easy and it basically comes together just as any yeasted bread dough would, and I say this from a place of recovering phobia of yeast dough.  Plus it’s a million times better than store-bought pita, especially if you can eat it fresh out of the oven.  Which is HIGHLY, HIGHLY recommended.  Even more so if you use it to dip and swoop into some freshly made creamy hummus.

Yogurt Pita-6

I found this recipe in Molly Yeh’s Yogurt edition of Short Stacks, which are mini cookbooks all centered around one ingredient used in a variety of creative and delicious ways.  I’ve been all about making homemade breads of all kinds and knew I had to try my hand at homemade pita.  I was admittedly a little scared…how would they get those fun little pockets in which to stuff all sorts of goodies?!  (More on that in a few weeks!).  Well, my friends, I don’t know exactly how it works, but these bready babies did have a perfect pocket and I knew my days of store-bought pita would be far behind me.  These are perfect items to keep in your freezer as the recipe makes a bunch; cook them as instructed in the recipe, freeze individually and throw in the oven to reheat before serving.

Yogurt Pita 10

Yogurt Pita-7

The yogurt makes these pita soft and tender, and adds a slightly tangy flavor…perfect for pairing with just about anything.  While these are great as-is as a dipper for any and all dips (especially Mediterranean/Middle Eastern-inspired ones), they are just as good to make sandwiches and wraps out of.  I highly encourage all experimentation with these!

Yogurt Pita-3

Warm, soft pitas are like a snuggly blanket you just want to cover up in when the weather turns colder.  BRB, adding pita blanket to my recipe development list.

Yogurt Pita

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Yogurt Pita


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amanda
  • Yield: 12 pitas 1x
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Description

Soft, tender homemade yogurt pitas for all your dipping and swooping dreams!  Oh, and they make great sandwiches and wraps, too!


Ingredients

Scale
  • 3/4 cup lukewarm water
  • 2–1/4 teaspoons (7 grams) instant yeast
  • 1 tablespoon plus 1 teaspoon (16 grams) granulated sugar
  • 3–3/4 cups (450 grams) bread flour
  • 3/4 cup whole-milk plain Greek yogurt
  • 1–1/2 teaspoons kosher salt
  • 3 tablespoons extra-virgin olive oil, plus more for greasing 

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, yeast, granulated sugar, bread flour, yogurt, salt and olive oil. Stir on low to mix together and gradually increase the speed to medium.  Knead for 7 to 9 minutes, until the dough is soft, smooth but still slightly sticky.  Turn the dough out on a lightly floured surface and knead it a few times to bring it together into a ball.  Transfer the dough to an oiled mixing bowl, turning once to coat both sides.  Cover with a kitchen towel and let rise in warm place until doubled, about 1-1/2 to 2 hours.
  2. Preheat the oven to 500°.  
  3. Turn the risen dough out onto a lightly floured surface and pat into a rectangle.  Cut into 12 equal-sized pieces (weighing helps!).  To form into balls, begin folding the edges of the dough into the center to form a smooth top.  Cup each dough ball in your hand and use the counter to roll it around to form a smooth ball.  Cover with a kitchen towel and let rest on the counter for 30 minutes.  
  4. Line 2 large baking sheets with parchment (4, if you have them-otherwise, you will have to reuse your two once cooled).  Roll the dough balls out into approximately 6-inch circles.  Transfer to the prepared baking sheets, three to a sheet, leaving space in between each round for the dough to puff.  Bake one sheet at a time on the center rack for 5 to 7 minutes, rotating halfway through, until puffed and slightly golden brown on top.  Repeat with the remaining pitas.  
  5. If you are using two sheets pans and reusing, refrigerate the remaining 6 dough rounds so they don’t overproof until your sheet pans are cool enough to bake on again.

Notes

Inspiration: Yogurt Pita in Short Stacks Yogurt by Molly Yeh

  • Category: Bread-y Things, Middle Eastern-Inspired

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Recipe Bread-y Things, Middle Eastern-Inspired

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Comments

  1. Dianne Fishel says

    October 7, 2018 at 10:30 pm

    Is their an easier recipe for making pita bread other than buying it at the store?

    Reply
    • Amanda says

      October 9, 2018 at 8:00 am

      Hi Dianne,

      You could definitely try this recipe…it’s pretty straightforward (albeit more time-consuming than store-bought), but the end result is far superior in my opinion.

      Reply
  2. blog says

    April 5, 2020 at 4:05 pm

    Hi there, I enjoy reading through your article post.
    I wanted to write a little comment to support you.

    Reply
  3. Christopher Przygoda says

    June 4, 2020 at 11:44 pm

    I found this recipe by accident and a big shout-out from this Aussie. Perfect, and bloody easy. A lot of fun to make.

    Reply
  4. Em says

    August 29, 2020 at 8:18 pm

    Great recipe- I like the softness of it and applaud the simplicity that these recipes encompass. Thanks!

    Reply

Trackbacks

  1. Charred Eggplant Dip - Never Not Hungry says:
    August 13, 2024 at 10:47 am

    […] oil, and top with a sprinkle of those fancy chili flakes. Serve it warm with high-quality pita (homemade if you’re up for it), and watch as your guests hover around the bowl like moths to a […]

    Reply

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Hi. I’m Amanda. I love food, cooking, sharing it with others and documenting it. I’m a little of this and little of that-taste while you go type of cook.  I found a true passion over the years when I really began to understand how deeply connected food and love are.

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