MAKES: 6-8 Pita

GET THE RECIPE FOR MY LARGE BATCH HERE!

INGREDIENTS:

• 2 cups white flour

• 1 cup whole wheat flour

• 2 teaspoons yeast

• ½ tablespoon sugar

• 1 teaspoon salt

• ¼ cup Greek yogurt

• 1 cup water (+ up to 2 tablespoons more if needed)

• 1 teaspoon oil (for coating the dough)

DIRECTIONS:

1. Mix the dry ingredients
   In a large mixing bowl, whisk together the white flour, whole wheat flour, yeast, sugar, and salt.

2. Add the wet ingredients
   Stir in the Greek yogurt and water (start with 1 cup, add up to 2 tablespoons more if the dough feels too dry).

3. Knead the dough
   Knead for 5–8 minutes until smooth and elastic. Coat the dough lightly with 1 teaspoon of oil, cover, and let it rest for 30 minutes.

4. Shape the pitas
   Divide the dough into 5 equal pieces. Roll each piece into a ball, then flatten into circles about ¼ inch thick.

5. Bake
   Preheat your oven to 500°F (260°C). Place the pitas on the top and middle oven shelves. Bake for 8 minutes, flipping after 5 minutes to ensure even puffing and browning.

6. Enjoy!
   Serve warm or store for later. These pitas are freezer-friendly, making them perfect for weekly meal prep.

SAMANTHA'S SERVING SUGGESTIONS:

• Stuff with your favorite proteins for a quick lunch.

• Pair with fresh vegetables for a light, healthy meal.

• Use as a portable snack for work or school.

• Cut into triangles for dipping in sauces or spreads.

• Fill with traditional Trini flavors like pumpkin choka, saltfish buljol or fried shark.

• Make a batch ahead for easy meal prep.

• Serve alongside soups, stews, or salads.

• Enjoy with sweet spreads or fruit for a simple treat.

• Turn into mini sandwiches for parties or gatherings.

Soft, fluffy, and wholesome ...these homemade pita breads are perfect for scooping, stuffing, or enjoying straight out of the oven. They’re not just a quick bread fix, but also a smart meal prep staple. Whether you’re packing lunches for school, preparing work meals ahead of time, or just want a healthier homemade option ready to go, these pitas will fit right in. The recipe makes 6-8 medium pitas, but it can easily be doubled or tripled so you’ll always have fresh, soft bread on hand. Store them in an airtight container, freeze extras, and simply reheat when you need them- you’ll never have to rely on store-bought again.

EASY WHOLE WHEAT PITA