• Mix together the flour, baking powder, and salt (if using) in a large mixing bowl. Stir the dry ingredients using a wooden spoon.
• Add the yogurt and mix until the dough comes together in a ball. If it doesn’t come together, add a little bit (1 tablespoon) more flour and mix. Repeat until it comes together. If you’ve used too much flour, add a little bit more yogurt and keep repeating and stirring until the dough comes together.
• Divide the dough into 4 small pieces and roll each piece of dough into a ball.
• The dough can get a little sticky so we are going to use a trick to roll out the dough without it sticking to the rolling pin. Add each ball of dough to a large piece of greased parchment paper. Add another piece of greased plastic wrap or greased parchment paper on top of the dough.
• Use a rolling pin to roll the dough into a pita bread shape. Carefully remove the wrap or paper from the top of the dough by peeling it back slowly.
• Alternatively, you can use greased disposable gloves to shape the dough.

Air Fryer

• Add the shaped dough with the attached parchment paper directly into your air fryer so that the dough is sitting on top of the parchment paper inside the air fryer basket. If you don’t add it to parchment paper it will fall down the holes in the basket. Make sure none of the pita breads are touching each other. You might have to bake them in batches depending on how big your air fryer is.
• To add extra crispiness and golden color, spray the pita breads with oil spray (optional).
• Bake at 180C/ 360F for 3-6 minutes or until the pita breads have a nice crispness and a slight golden color.

Oven

• Preheat the oven to 180C/ 360F.
• Add the shaped dough with the attached parchment paper directly onto your baking tray so that the dough is sitting on top of the parchment paper. For best results, make sure none of the pita breads are touching each other.
• To add extra crispiness and golden color, spray the pita breads with oil spray (optional).
• Bake for 6-10 minutes or until the pita breads are hard to the touch on the outside and have a slight golden color.

Pan

• Spray a large non-stick frying pan, large skillet, grill pan, or griddle pan with vegetable oil or skip the oil if you prefer. Add to a medium-high heat.
• Remove the pan from the heat for safety reasons while you get the pita bread into the pan.
• Make sure you are able to easily hold the pita bread in your hand without it folding over and sticking to itself. If it crumples up you can always re-roll it. I do this by sliding the pita bread straight off the surface and onto my hand to keep it flat.
• Carefully and quickly turn the pita bread dough upside down into the hot pan so the parchment paper is now on top of the pita bread.
• Carefully peel off the parchment paper which is now on top of the pita bread.
• Cook for 1-2 minutes on each side until golden or until you are able to easily flip the pita bread without it sticking to the pan because it has hardened. Cook for 1-2 minutes on the other side.
• If you want chargrilled marks make sure your heat is high, and use a ridged griddle pan for nice lines on the pita bread.

To Serve

• Add the pita breads to a cooling rack. These warm pita breads are lovely spread with a little vegan butter and fresh parsley, or some extra virgin olive oil, and fresh dill. They are also perfect spread with tzatziki and other fillings.