Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Whisk the gluten free flour, baking powder, salt, and sugar in a large bowl.
Stir in the olive oil and yogurt until a rough dough forms.
Add warm water a tablespoon at a time until the dough holds together but is soft.
Turn the dough onto a lightly floured surface and knead gently five to eight times.
Divide the dough into eight equal pieces and roll each into a ball.
Use a rolling pin to flatten each ball into a round about 1 1/8 inches thick.
Heat a dry skillet over medium high heat until hot but not smoking.
Cook each pita two to three minutes per side until golden brown spots form and the bread puffs slightly.
Stack cooked pitas in a clean towel to keep them soft while you finish the rest.
Serve warm or cool completely for storage.

Use a reliable gluten free all purpose blend, and keep the skillet hot to ensure proper cooking.