Preheat oven to 400°F (200°C).

In a large mixing bowl, whisk dry ingredients together.

Whisk together yogurt, milk, and coconut oil. Heat in the microwave for 30 seconds.

Add dry ingredients to wet ingredients and mix to combine, but do not over mix! Dough will be sticky, not dry, and should hold together. (Stop mixing once flour is just integrated enough that the mixture holds its shape when you press it together—even if it’s still a little crumbly. Overworking the dough may result in a harder/less fluffy texture after baking!)

Sprinkle flour onto parchment-lined baking sheet(s). Scoop dough with cookie scoop or spoon, roll it into a ball, and use hands to flatten each ball into a circle. Dough should be about ⅛–¼-inch thick. Don’t worry about making them perfectly round—let them be rustic!

I used a 4-teaspoon cookie scoop to make mini pitas, but I’ve also made medium pitas with ~2-Tbsp sized dough balls. You could also try making larger pitas!

Transfer pressed dough circles to prepared baking sheet.

Bake 10 minutes, until pitas are puffing up and slightly browning on the bottom. Flip and bake another 2-3 minutes.

Allow to cool about 5 minutes before enjoying!

Store in a zip-top bag or airtight container at room temperature for 5-7 days. In hotter or more humid climates, you may want to store in an airtight container in the fridge.

To revive pitas after storing, try microwaving for 10-15 seconds, or pop into the toaster oven for a few minutes!

Yields ~24 mini pitas, or 12 medium pitas.