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pita pockets

Pita Pockets


  • Author: Emma
  • Total Time: 25-40 min
  • Yield: 4-6 stuffed pita pockets

Description

Need a quick, healthy, and flavorful meal that doesn’t require hours in the kitchen? Pita Pockets are your answer! These handheld delights are perfect for a busy lifestyle, offering endless filling possibilities—from protein-packed meats to fresh, crunchy veggies. Whether you need a fast lunch, a grab-and-go snack, or a light dinner, these pita pockets are satisfying, nutritious, and ridiculously easy to make.


Ingredients

For the Pita Bread (Optional – Homemade Version)

  • 3 cups all-purpose flour (or whole wheat flour)
  • 1 cup warm water
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil

For the Filling (Customizable – Choose Your Favorite!)

Protein Options:
  • 1 cup grilled chicken (cubed or sliced)
  • 1 cup falafel (for a vegetarian option)
  • 1 cup shredded beef or lamb
  • 1 cup chickpeas (roasted with spices)
Vegetables & Toppings:
  • 1 cup lettuce, shredded
  • ½ cup cucumber, diced
  • ½ cup tomatoes, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley or cilantro, chopped
Sauce Options:
  • ½ cup hummus
  • ½ cup tzatziki sauce
  • ½ cup yogurt mixed with lemon juice and garlic
  • ¼ cup tahini sauce
Extras (Optional):
  • ½ cup crumbled feta cheese
  • 1 avocado, sliced
  • 1 teaspoon sumac or paprika (for garnish)

Instructions

Making the Pita Bread (If Using Homemade)

  1. Activate the Yeast:

    • In a bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until it becomes foamy.
  2. Prepare the Dough:

    • In a large mixing bowl, combine flour, salt, and olive oil. Add the yeast mixture and knead for about 8-10 minutes until smooth.
  3. Let It Rise:

    • Cover the dough and let it rest for 1 hour, or until doubled in size.
  4. Shape the Pitas:

    • Divide the dough into small balls and roll them into ¼-inch thick circles.
  5. Bake the Pita Bread:

    • Preheat the oven to 475°F (245°C) and bake the pitas for 3-5 minutes until they puff up. Let cool before slicing.

Assembling the Pita Pockets

  1. Warm the Pitas:

    • If using store-bought pitas, warm them in the oven or on a stovetop for 30 seconds per side to make them soft and flexible.
  2. Cut and Open the Pockets:

    • Use a sharp knife to carefully slice the top off each pita or cut in half to create two smaller pockets.
  3. Spread the Base Sauce:

    • Add hummus, tzatziki, or yogurt sauce inside the pita to enhance flavor and prevent sogginess.
  4. Layer the Fillings:

    • Start with your protein (chicken, falafel, beef, or chickpeas), followed by fresh vegetables like lettuce, cucumber, and tomatoes.
  5. Add Toppings & Garnishes:

    • Sprinkle feta cheese, avocado slices, and fresh parsley or cilantro.
  6. Finish with Extra Sauce:

    • Drizzle more sauce on top and season with sumac or paprika for extra flavor.
  7. Serve & Enjoy!

    • Serve immediately with a side of fresh salad, fries, or soup.

Notes

  • Make-Ahead Option:

    • Prepped fillings can be stored in the fridge for up to 3 days. Just assemble fresh when ready to eat.
  • Vegan Version:

    • Replace meat with falafel or roasted chickpeas, and use dairy-free tzatziki or hummus as your sauce.
  • Spice It Up:

    • Add a dash of hot sauce or sliced jalapeños for an extra kick!
  • Storage Tips:

    • Store pita pockets in an airtight container and warm before serving for the best texture.
  • Prep Time: 15 min (30 min if making homemade pita)
  • Cook Time: 10 min
  • Category: lunch
  • Cuisine: Mediterranean / Middle Eastern

Nutrition

  • Serving Size: Serves 4 people
  • Calories: 400
  • Sodium: 600mg
  • Fat: 12g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 25g