Combine Greek yogurt, gluten free flour, baking powder and salt in a large bowl (using a larger bowl than you think you need helps contain the mess!).
Mix everything together using your hands. It will be very piece-y and crumbly to start. Don't panic!
Spend time, still using your hands, pressing the mixture into larger clumps and eventually, one large dough ball. This could take up to 10 minutes, but if it takes longer and is still falling apart, add 1 tbsp of water and continue to work the dough together.
Knead the dough inside the large bowl for 2-3 minutes, then form it into a large dough ball. Note that you will not need additional flour here.
Cut the dough into 8 equal pieces and roll each into a ball.
You can use a tortilla press or a rolling pin, but either way, place each dough ball between two pieces of parchment paper and flatten no more than a ΒΌ cm thick. Note that you don't have to be too specific with the thickness and can play around with this! If you flatten it more, it will be a thin bread and if you leave it thicker it could puff up a little! Totally up to you.
In a pan to the stove over medium heat, add enough oil to slightly cover the bottom of the pan.
Once the oil is warm, add one pita at a time and cook each side for about 3 minutes or until golden marks form on each side.
If you'd like, melt some butter and mix with fresh chopped parsley then brush onto each pita.
