Light and Easy Recipes and Meal Ideas
2 Ingredient Dough Pita Pockets
The trick to getting these puffy and hollow is letting them rest. After you mix the dough ingredients, let it rest for 1 hour. 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. To get 6 thin flat circles, you will have to re-roll the scraps for the last circle. You can find and purchase the 5" Pastry Cutter > I used here (commission earned).
Ingredients
- 1 cup self-rising flour
- 3/4 cup FAGE plain non-fat greek yogurt
Directions
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 1 hour.
Preheat oven to 400.
Line a baking sheet with parchment paper.
Knead the dough again (3 or 4 more folds).
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.
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