Recipes and Cooking Pita Flatbread 4.7 (9) Add your rating & review That's a wrap! This is the ultimate pita flatbread recipe to fold around falafel or shawarma. Learn how to make pita bread in whole wheat and naan styles once you master the classic. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 22, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Cook Time: 1 mins Rise Time: 1 hrs 30 mins Stand Time: 10 mins Total Time: 2 hrs 16 mins Servings: 6 Yield: 6 flatbreads Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 1 ½ teaspoon active dry yeast ½ teaspoon salt ¾ cup warm water (105°F to 115°F) 2 tablespoon olive oil Directions In a large bowl stir together first three ingredients (through salt); add the water and oil. Beat with a mixer on low or stir until combined. Using the hook attachment, beat on low (or knead by hand) 3 to 5 minutes to make a soft dough that is smooth and elastic, adding additional flour or water as needed. Transfer dough to a greased bowl, turning to grease surface of dough. Cover and let rise in a warm place 1 1/2 hours. Punch dough down. Divide into six portions; shape into balls. Cover and let rest 10 minutes. On a lightly floured surface, roll balls into 7- to 8-inch circles. Preheat a large nonstick skillet over high heat. Add dough circles, one at a time, and cook 45 to 60 seconds or until surface is bubbly and bottom is browned. Turn bread; cook 30 seconds more or until bottom is browned. If bread browns too quickly, reduce heat to medium-high. Whole Wheat Pita Flatbread: Prepare as directed, except substitute 1 cup whole wheat flour for 1 cup of the all-purpose flour.Per Serving: same as above except: 187 calories, 31 g carbohydrate, 3 g total fiber, 10% iron Naan Bread: Prepare as directed, except substitute 6 tablespoons plain yogurt, room temperature, for half of the water. Divide dough into four portions and roll into about 9x5-inch ovals. Naan may take a little longer to cook (1 minute per side). If desired, brush cooked naan with olive oil and sprinkle with toasted sesame seeds and sea salt. Per Serving: same as above except 204 calories, 6 g protein, 33 g carbohydrate, 1 mg cholesterol, 1 g total sugar, 206 mg sodium, 4% calcium To Store: Place pitas in an airtight container. Store at room temperature up to 3 days or freeze up to 2 weeks. To thaw, microwave pitas, one at a time, 20 seconds or until warm. Rate it Print Nutrition Facts (per serving) 195 Calories 5g Fat 32g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 195 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Sodium 196mg 9% Total Carbohydrate 32g 12% Protein 5g Calcium 8mg 1% Iron 2mg 11% Potassium 55mg 1% Folate, total 99.7mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.