Stuffable Pita Pocket (2-Ingredients!)
User Reviews
5
Stuffable Pita Pocket (2-Ingredients!)
Description
Stuffable Pita Pocket (2-Ingredients!) uses Greek yogurt combined gradually with self-rising flour to form a straightforward dough. After kneading, the dough rests briefly to relax, which helps with rolling out thin dough rounds evenly. Cooking the dough rounds in a hot pan with olive oil ensures a golden surface and a tender interior that forms a pocket suitable for stuffing. This cooking method avoids the need for baking and keeps the process quick and hands-on.
The bread has a light texture with a slight chewiness — a balance that holds fillings well without tearing. Olive oil added during cooking creates crisp, flavorful edges. These pitas provide a versatile bread base for a variety of fillings, from fresh vegetables and spreads to meats and cheeses.
The recipe notes highlight alternatives for self-rising flour by using all-purpose flour combined with baking powder and salt, ensuring accessibility with common pantry staples. These pita pockets are particularly helpful when making homemade breads quickly without yeast or long proofing times.
Ingredients
- 1 cup Greek yogurt plain, 0% or 2% fat
- 2 cups self-rising flour
- olive oil
Instructions
- Add Greek yogurt to a large mixing bowl. Add in the self raising flour gradually, about 1/2 cup at a time, stirring after each addition and stir to combine and a dough starts to form. Form the dough into a ball.
- Dust a work surface with flour and knead the dough for 3-5 minutes until the dough is a bit more smooth, holds together and forms a ball easily. If you find the dough too sticky, add 2-4 tbsp more flour and knead to combine. Let the dough rest for 15-30 minutes on the counter.
- Divide the dough into 6 equal parts and form each into a ball. Roll out each ball into a thin circle, 5-6 inches in width.
- Heat a cast iron or heavy-bottomed non-stick skillet over medium heat and once hot (this may take 3-4 minutes) place a rolled-out dough round in the pan. Cook for 1 minute on one side, until golden brown patches appear. Flip and cook for another 1 minute and drizzle with a bit of olive oil. Cook for 3-4 more minutes, flipping every 30 seconds for a total of 5-6 minutes. The pita should be a deep golden brown and slightly puffed up. Repeat with remaining dough until all are cooked.
- Enjoy topped with fresh oregano and our best ever tzatziki recipe or use as a pita pocket - stuffed with your favourites: chicken, egg salad, veggies or your favourite sandwich ingredients.
Notes
- If self-rising flour is unavailable, combine all-purpose flour with baking powder and salt as a substitute in the correct proportions.
- Knead the dough until smooth to ensure pliability when rolling out the circles.
- Resting the dough for 15-30 minutes helps improve texture and manageability during rolling.
- Cook on a hot skillet with olive oil, flipping often to promote even cooking and form a pocket suitable for stuffing.
- These pitas are ideal for a quick homemade bread option when you need pita pockets without yeast or long rising times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6small pitas
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 31.3g | 10% |
| Protein | 5.1g | 10% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 500.5mg | 21% |
| Fiber | 1.1g | 4% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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