Stuffable Pita Pocket (2 Ingredients!)

If you have made my Fluffy Greek Pita Bread Recipe then you are most definitely going to love this. This is my hot take on that recipe but only takes 2-ingredients and 30-minutes to make. It’s the perfect Pita Pocket that you can make up and stuff with whatever you want after cooking like egg or chicken salad. Great for those busy nights, or when you don’t want to spend your day in the kitchen whipping up a meal.

❤️ Why You’ll Love This Pita Pocket Recipe

• Quick: Make this Pita Pocket recipe in only 30-minutes. That’s it and you have a fresh, homemade pocket
• 2-Ingredients: This recipe only takes TWO ingredients. All you need is Greek yogurt and flour
• Healthy: These Pita Pockets are made with simple ingredients vs. the ones full of preservatives you buy in the grocery store

🍲 Ingredients

Flour – For this recipe I used self-rising flour. This is key! Self-raising flour is not the same as all-purpose flour. This type of flour is enriched with added nutrition and it contains baking powder that helps in the process of making these pitas so quickly.

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Greek Yogurt – I’ve said it once, I’ll say it again, Greek yogurt is one of the most versatile ingredients to have in your fridge. It’s protein-packed, good for your gut, and it can be used in many ways. Use it in marinades, use it as a substitute to sour cream or mayo, in dressings, or even to make bread like these 2-ingredient Pita Pockets.

👩‍🍳 How to Make Pita Pockets

1. 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.
2. 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.
3. 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.
4. 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.

🪄 Tips and Tricks

• Meal Prep: Make a whole bunch of these and freeze them with a layer of wax paper between each one. This makes for easy, healthy pita option when making lunches or a quick snack

🗒 Variations

• Egg Salad: Make an easy egg salad like this one to stuff your pita pockets with
• Chickpea Salad: Stuff your pitas with this delicious Mashed Chickpea Salad recipe
• Try these Pita Pockets with things like Tuna Salad or Chicken Salad

🗒 Best served with

• Chicken Gyros
• Spicy Greek Feta Dip
• Egg Salad

👝 How to Store Leftovers

Store leftovers in an airtight container or Ziploc bag for up to 4 days. You can also freeze these. Freeze them in a Ziploc with a piece of wax paper in between each.

🤔 Common Questions

Stuffable Pita Pocket (2-Ingredients!)

5 from 3 votes

This easy Pita Pocket recipe takes only 2-ingredients and 30-minutes to make. It's an easy way to whip up a healthy bread option for sandwiches and lunches.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Bread

Cuisine Greek

Servings 6 small pitas

Calories 153 kcal

Ingredients

  

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• 1 cup 0% or 2% plain Greek yogurt
• 2 cups self-raising / self-rising flour
• olive oil

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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.

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Notes

• If you don’t have self-raising/self-rising flour then you need to add 2 teaspoons of baking powder and 1/2 teaspoon salt to every cup of all-purpose flour. So for this recipe, you would need: 2 cups all-purpose flour, 4 tsp baking powder and 1 tsp salt.
• These pitas are perfect when you want to make homemade pitas quickly during the week!
• If you have more time to dedicate, try our viral Fluffy Greek Pita Bread Recipe

Nutrition

Calories: 153kcal | Carbohydrates: 31.3g | Protein: 5.1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Cholesterol: 0.5mg | Sodium: 500.5mg | Fiber: 1.1g | Sugar: 0.4g

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