Pita Flatbread

Oh bread, why do you have to be so delicious?  With so many people giving up gluten, I kind of feel bad posting this delicious recipe, but really this flat bread is so soft and delicious and smells like heaven send down some dough angels.

Why make pocketless pitas? Vegan chickpea gyros, that’s why! Well that’s a recipe for another time, the possibilities are endless with these delicious flatbread! flatbread pizza’s, Greek tacos or just dip it in peanutbutter.





  • 3 cups all purpose flour
  • 1 package instant yeast
  • 2 1/2 tsp sugar
  • 2/3 cup warm water
  • 1/2 cup soy milk
  • 2 tbsp olive oil
  • 1 tsp salt


In a large bowl whisk together the yeast, warm water and sugar.  Let sit for 5 minutes or until foamy.  Add in the milk, olive oil, salt and 1 cup of flour.   Mix until well combined.  Add the remaining flour until a dough has formed.   Remove dough from bowl and knead on a well floured surface for 5 minutes.  Transfer the dough back to the bowl and coat with oil.  Cover and let sit for 45 minutes.

Press dough down and divide into 6 equal portions. Working with one piece at a time, roll the dough into a round disc.

Heat a large non stick pan on medium high heat.  Once the pan is hot, add the flatbread and cook until bubbles appear on the surface and the bottom is golden brown, flip and cook the other side.  Conitinue with the rest of the flatbread.

Store in an airtight container, these are best served the day prepared, but can also be reheated by placing a damp paper towel over it and placed in the microwave for a couple of seconds.


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