This pita bread recipe is a great go-to for camping & outdoor cooking. Perfect to use as wraps or cut into triangles and served with dips, and I’ve often used it when I’ve run out of bread and need a dough vehicle for breakfast dishes. Dry cooking on the Baking Steel Skinny Griddle, without any grease or fat, gives it a lovely charred exterior making it the perfect pita bread for Greek souvlaki.
This set up is amazing. Once that campfire was smoldering, we place our Baking Steel Skinny Griddle over the top and got it nice and hot. The surface area of the Skinny Griddle is just outstanding for making almost anything. Today is was these epic kabobs and pita bread. Tomorrow morning it will be breakfast. You get the picture, the Baking Steel is so versatile for any meal.
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Yogurt Pita Breads
- 2 cups bread flour
- 3 tsp baking powder
- ½ tsp baking soda
- 1 ¾ cup Greek yogurt, full fat
- 1 tsp salt
In a medium bowl, whisk together all the dry ingredients and make a well in the middle.
Add the yogurt into the well and mix gently, just until all combined into a sticky dough.
Divide the dough into 6 portions and roll them into balls. Return them to a floured bowl and cover with a damp cloth.
- Rest your dough for 30 minutes to an hour, while you heat your baking steel.
If using fire, build up your coals so they are nice and hot, and heat the steel over the top for at least 30-45 minutes. Keep the flames going, so the heat is quite high for cooking the pita breads. If you are cooking meat as well, you can do this at the same time on the steel, splitting the space half and half.
Once the dough has rested and the steel is hot, begin rolling out your breads on a well-floured surface to around a 6 inch diameter.
Cook the dry on your steel, without oil or fat, for approximately 2 minutes each side.
They can be kept warm on a plate and covered with foil next the heat, and can be re heated quickly if need be for about 30 seconds each side when you are ready to serve.