Greek Yogurt Pita with Parsley Butter
By Sammi Brondo — May 22, 2026
I never thought I’d be someone to make homemade pita bread. But then I made with Greek Yogurt Pita with Parsley Butter.
After all, I love anything that makes cooking easier. Store-bought salad dressing. Easy recipes. And of course, store-bought bread and pita.
But then I made with higher protein Cinnamon Sugar Bagels and realized how easy – and dare I say fun?! – it was to make my own bread products.
For both my bagels and pita bread, the base is just 2 simple ingredients: flour and Greek yogurt. I love that this adds more protein than a traditional bagel or pita would have.
It’s also just so good. There’s something so fun and satisfying about making something yourself. I swear it tastes better knowing that you made it.
And honestly, it’s really easy to make. Because even though I love a good hack, I was pleasantly surprised by how easy it was to make this pita myself.
Does it mean that I’ll never buy pita again? Of course not. But I absolutely love this Greek Yogurt Pita as a fun homemade option.
Why You’ll Love This Greek Yogurt Pita with Parsley Butter
This Greek Yogurt Pita with Parsley Butter is absolutely delicious just eaten plain. You’ll love snacking it on solo! And because it’s higher in protein, it’s also super filling too.
But the options don’t end there. Use it as a vehicle for your favorite dip. I love it with hummus or this 5 Minute Spicy Edamame Dip.
Additionally, you can use it as the base for any sandwich. It’s so good with a Mediterranean style sandwich – think chopped cucumber, tomato, and onion, tzatziki, and falafel.
It’s also incredible with some simple deli turkey, cheese, lettuce, and honey mustard.
No matter how you decide to eat it, this Greek Yogurt Pita with Parsley Butter is incredibly delicious — I know it’ll become your new staple.
How To Make Greek Yogurt Pita with Parsley Butter
Prep ingredients
You’ll need all-purpose flour, baking soda, salt, full-fat plain Greek yogurt, olive oil, butter, and parsley.
Add ingredients to bowl
In a large bowl, add the flour, baking soda, and salt. Mix to combine. Add the Greek yogurt and olive oil to the bowl.
Mix to form ball
Using your hands, mix well until the mixture forms a cohesive ball.
Place the dough onto a floured surface and continue to knead for another few minutes. Return the dough to the bowl, cover with a kitchen towel and let it sit for 10 minutes.
Cut and roll
Cut the dough into 6 pieces. Roll each piece into a smooth ball.
Roll out the dough
Using a rolling pin on the floured surface, roll out each ball of dough until it’s very thin.
Heat a large cast iron skillet (or non-stick pan) over medium high heat. Once it’s hot, add the pita. Cook for a few minutes on each side until lightly golden and cooked through. Transfer the cooked pita to a plate and continue until all of the pita is finished.
Cook until golden
Heat a large cast iron skillet (or non-stick pan) over medium high heat. Once it’s hot, add the pita. Cook for a few minutes on each side until lightly golden and cooked through. Transfer the cooked pita to a plate and continue until all of the pita is finished.
Prepare parsley butter
Prepare the parsley butter. In a small bowl, add the butter and melt in the microwave (you can also place the butter in the skillet used to cook the pita and melt over the stove). Mix in the parsley.
Brush over pitas
Brush the pitas with the parsley butter on both sides.
Serve Greek Yogurt Pita
Serve pita bread with your choice of dip!
What To Serve With This Greek Yogurt Pita with Parsley Butter
5-Minute Spicy Edamame Dip: A high protein dip and delicious warm pita? Match made in snack heaven.
Chicken Lemon Rice Soup: Pairing soup with fluffy pita bread is the dreamiest combo. Soup always needs bread to dip, imo!
High Protein Green Goddess Salad: Every salad needs bread on the side. Try stuffing the green goddess salad into the pita!
Charred Corn & Spiced-Rubbed Chicken Salad: This salad is ideal with a dipper – whether that’s tortilla chips or pita – and this Greek Yogurt Pita would be so good.
Smashed Feta Flatbread: I usually make this flatbread on store-bought naan or flatbread but wow, making it on this Greek Yogurt Pita soundsincredible.
Ingredients You’ll Need
- All-purpose flour: This flour is the main ingredient in this recipe. You’ll need a lot! I haven’t tried this with other types of flour.
- Baking soda: Baking soda helps the pita to rise slightly and get fluffy.
- Greek yogurt: Plain, full fat Greek yogurt works best.
- Olive oil: Just a tablespoon of olive helps the dough to be smooth and cohesive.
- Butter: I recommend using unsalted butter and added salt to your preference.
- Parsley: Fresh parsley gives this parsley butter a fresh flavor. It seriously elevates the pita!
Greek Yogurt Pita with Parsley Butter Tips
- Resting the dough: Giving the dough just 10 minutes to rest will help it rise more and be easier to work with. Don’t skip this step!
- Rolling the dough: Make sure to roll the dough until it’s pretty thin. If the edges are uneven, you can cut them slightly with a knife or large circular cookie cutter to make a more even circle.
- Storage: Store with Greek Yogurt Pita in an airtight container in the fridge for up to 5 days. You can store it with or without the parsley butter already on it.
Ingredients
- 3 cups all-purpose flour + more for rolling
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup plain full-fat Greek yogurt
- 1 tablespoon olive oil
- 1 stick unsalted butter
- About 2 tablespoons fresh parsley chopped
Instructions
- In a large bowl, add the flour, baking soda, and salt. Mix to combine.
- Add the Greek yogurt and olive oil to the bowl. Using your hands, mix well until the mixture forms a cohesive ball.
- Place the dough onto a floured surface and continue to knead for another few minutes. Return the dough to the bowl, cover with a kitchen towel and let it sit for 10 minutes.
- Cut the dough into 6 pieces. Roll each piece into a smooth ball.
- Using a rolling pin on the floured surface, roll out each ball of dough until it’s very thin.
- Heat a large cast iron skillet (or non-stick pan) over medium high heat. Once it’s hot, add the pita. Cook for a few minutes on each side until lightly golden and cooked through. Transfer the cooked pita to a plate and continue until all of the pita is finished.
- Prepare the parsley butter. In a small bowl, add the butter and melt in the microwave (you can also place the butter in the skillet used to cook the pita and melt over the stove). Mix in the parsley. Brush the pitas with the parsley butter on both sides.
