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2 Ingredient Dough Pita Pockets

Calories: WW Freestyle Points: 2 each
2 Ingredient Dough Pita Pockets

The trick to getting these puffy and hollow is the rest time. After you mix the dough ingredients, let it rest for 2 hours. The dough will NOT rise. But it will change! It will become more stretchy, elastic and resistant. You should get some spring-back when you roll it. 


Watch the video to see how the dough should look. I'm using slightly less yogurt in this recipe (not a full cup). You will need to get 6 thin flat circles to keep them 2 points each. You may have to re-roll the scraps for the last circle. You can find and purchase the 5" Pastry Cutter > I used here. 

Total Cook/Prep time: 2.5 hours


  • 1 cup self-rising flour
  • 1 small container FAGE plain non-fat greek yogurt (6 oz container)


Mix the dough ingredients together in a bowl until all the flour is incorporated and a stiff ball of dough forms.

Knead the dough for a minute or two (you can knead it directly in the bowl). Just fold the dough over itself, then press down on it. Turn it clockwise by a quarter turn, then fold and press down again. Repeat.

Cover bowl with saran wrap.

Let it sit on the counter at room temperature for 2 hours.

After the 2 hours, preheat oven to 400.

Line a baking sheet with parchment paper.

Knead the dough again for one - two minutes. 

Roll the dough out (see video demonstration).

Cut into six 5-inch circles. 

Place circles on baking sheet.

Optional (brush with egg wash and sprinkle with seeds)

Bake for 15 - 20 minutes (depending how dark you like them).

Bread will puff up like a balloon and be hollow inside.

Wait 10 minutes or so before breaking them open.

Stuff them with whatever you want. 

Have an awesome day.

  5 (1 reviews)
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