Photo of Two-ingredient-dough pitas by WW

Two-ingredient-dough pitas

Points® value
Total Time
45 min
10 min
15 min
Our favourite two-ingredient dough not only makes great pizza crusts, bagels, and breadsticks—it also makes fantastic pitas as well. After making the dough, it’s important to allow it to rest for 20 minutes before rolling it out; this helps to activate the leavening so that the pitas puff as they cook. It’s also important to rest the cooked pitas for a couple of minutes after they come out of the pan. If you immediately cut them in half, you will seal the pitas shut.


Self-rising flour

1 cup(s)

Plain fat free Greek yogurt

¾ cup(s)


  1. Place the flour and yogurt in a medium bowl; stir well with a wooden spoon or silicone spatula until just combined and then keep mixing the dough in the bowl with your hands until smooth, 1 to 2 minutes. Remove the dough from the bowl onto a lightly floured surface; knead for 2 minutes. Return the dough to the bowl, cover, and let stand for 20 minutes.
  2. Divide the dough into 4 equal portions. Roll each portion into a ball, then roll into a 6-inch circle on a piece of parchment paper or lightly floured surface.
  3. Heat a cast-iron or nonstick skillet over medium. Add 1 dough circle to the pan. Cook until lightly browned on the bottom, about 2 minutes. Turn the dough over and cook until puffy in places, 1 to 2 minutes; if the dough doesn’t puff, flip it over again and it should puff. Remove the pita from the pan and cool for a few minutes while you cook the other pitas.
  4. When slightly cooled but still warm, cut each pita in half; carefully separate to form a pocket (use a paring knife to start the opening, if necessary).
  5. Serving size: 1 pita (2 halves)