Quickbread Pita Bread: No-Yeast Skillet Flatbread

This quickbread pita recipe makes six no-yeast skillet flatbreads with baking powder. Serve them with dips or use them as wraps. They may puff during cooking, but they do not reliably form the pocket of traditional pita.

Ingredients

• 1 1/2 cups all-purpose flour, plus a little for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup warm water
• 2 tablespoons olive oil

This is a dough cooked in a skillet. It does not use milk, eggs, or a baking pan. The quantities match the printable recipe below.

How to Make Quickbread Pita Bread

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Add the warm water and olive oil and mix until a shaggy dough forms.
3. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Add only enough extra flour to prevent sticking.
4. Divide into 6 equal pieces and roll each into a thin circle about 6 inches across.
5. Heat a large skillet or griddle over medium-high heat. Cook each flatbread for 2–3 minutes per side, until lightly golden and cooked through. Work in batches; some breads may puff, but a pocket is not guaranteed.
6. Wrap the cooked flatbreads in a clean kitchen towel to keep them warm and soft.

Timing and Tips

Allow about 15 minutes for preparation and 30 minutes for cooking the batch. Each bread takes 4–6 minutes; total cooking time depends on how many fit in the skillet. Roll the pieces evenly and adjust the heat if they brown before the centers cook through. This recipe has not been independently kitchen tested, and substitutions require testing.

Serving and Storage

Serve warm with hummus, soup, or your preferred fillings. Cool before storing in an airtight container at room temperature for up to 3 days. Freeze wrapped flatbreads for longer storage, then warm in a skillet as needed.

Quick No-Yeast Pita-Style Flatbread

Six skillet flatbreads made with baking powder, without yeast. Pocket formation is not guaranteed. Cooking time varies with skillet size and the number of batches.

Prep: 15 minutes minutes Cook: 30 minutes minutes Total: 45 minutes minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups All-purpose flour Unbleached
• 1 tsp Baking powder
• 0.5 tsp Salt
• 0.75 cup Warm water
• 2 tbsp Olive oil

Instructions

 

Preparation Steps

• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the warm water and olive oil to the dry ingredients and mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour if needed to prevent sticking.
• Divide the dough into 6 equal pieces and roll each piece into a thin circle, about 6 inches in diameter.
• Heat a large skillet or griddle over medium-high heat. Once hot, cook each pita bread for 2-3 minutes per side, or until puffed up and lightly golden brown. If they don't puff up, that's okay!
• Remove the pita breads from the skillet and wrap them in a clean kitchen towel to keep them warm and soft.

Notes

Enjoy these pita breads warm with your favorite fillings! Store leftovers in an airtight container at room temperature for up to 3 days.