There’s just something about the aroma of freshly baked bread that brings one back to their childhood – but a torture when allergic to yeast!
I was baking for a friend recently, and this was their story. So, I did a little experimenting to see what I could come up with besides biscuits and quick breads – I really wanted something they could enjoy as a sandwich bread. I never thought pita bread would rise without the presence of yeast, but in this easy and quick recipe, it surely does, AND creates a wonderful pocket of joy that can be filled with your favorite sweet or savory fillings.

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Yeast-Free Homemade Pita Bread

SERVINGS 8pita pockets CHANGE SERVING SIZE pita pockets

COOK TIME 6-8mins

PREP TIME 5mins

READY IN 30-40mins

Ingredients

• 2 cups all-purpose flour (or whole wheat flour)
• 1 tsp salt
• 1/2 tsp baking powder
• 3/4 cup warm water
• 3 Tbsp olive oil

Instructions

1. In a medium bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Form into a ball. Cover with a kitchen towel and let rest for 5-30 min.
2. Preheat oven to 450 degrees F.
3. Roll out the dough into a long log on a very lightly floured work space.
4. Cut the dough into 8 equal parts and form 8 balls.
5. Using a lightly floured rolling pin, flatten each into an 1/8" high flat disk
6. Lay pita bread on two sheet pans lined with baking paper - spacing the disks apart from each other.
7. Spray lightly (or brush) with water and bake immediately for 6-8 min. or until puffed and golden. 8. Remove from oven and serve immediately or allow to cool to store for later. Store in a zip lock bag or air tight container.