High Protein Pita Yogurt Base

Step 1: Combine Dry Ingredients

Add 195g all-purpose flour, 78g vital wheat gluten, 3.6g salt, and 4.5g baking powder to a large bowl. Whisk the dry ingredients together until well combined.

Step 2: Add Greek Yogurt

Add 365g of 2% Greek yogurt to the dry ingredients in the bowl.

Step 3: Mix and Knead Dough

Mix the ingredients with a spoon until it becomes tough to stir. Then, switch to using your hands to press and fold the dry ingredients into the wet chunks until there is no loose flour left and a cohesive dough ball forms.

Step 4: Divide and Shape Dough Balls

Split the dough into 6 equal pieces, each weighing approximately 107g. Loosely shape each piece into a smooth ball.

Step 5: Prepare for Rolling

Take one dough ball, flatten it into a disk on a clean counter. Lightly dust the top with all-purpose flour, spread it around, then flip the dough and dust the other side as well.

Step 6: Roll Out Pita

Using a rolling pin, roll the dough back and forth 2-3 times. Rotate the dough 90 degrees and repeat the rolling motion. Continue this process, changing directions with each roll, until the pita is rolled out into a circle, approximately 7-8 inches in length and 1/8 to 1/4 inch in thickness. If the dough starts to stick, dust with a little more flour.

Step 7: Cook First Side

Place the rolled-out pita into a preheated non-stick pan on medium heat. Cook for 1 to 2 minutes, or until you see a nice browning across the entire surface.

Step 8: Cook Second Side

Flip the pita to the other side. Cook for approximately 60 to 90 seconds, or until proper browning is achieved and the pita is ready to be removed from the pan.

Step 9: Store Cooked Pita

Once cooked, immediately place the pita in a clean tea towel and fold it over to keep it warm and prevent it from drying out.

Step 10: Repeat Cooking Process

While one pita is cooking in the pan, begin rolling out the next dough ball. Continue this cycle of rolling and cooking until all 6 pitas are finished.

• Use 2% Greek yogurt for a softer, less chewy, and more flexible pita with less overpowering tang. Fage Total 2% is a recommended brand.

• When mixing the dough by hand, open it up like a book to better incorporate any dry ingredients at the bottom of the bowl.

• Apply medium pressure when rolling out the dough to prevent sticking and make the process easier.

• If the dough starts sticking to the rolling pin or counter, lightly dust both sides with a little all-purpose flour.

• To save time, double the batch; it only adds 15-20 minutes to the total recipe time.

• Store cooked pitas in a sealed bag or container to prevent them from drying out. Reheating instructions can be found in the pinned comment of the video.