Light and Easy Recipes and Meal Ideas

Mini Pita Pockets

Calories: 83
Mini Pita Pockets

These are just a smaller version of the Pita Pockets recipe I had posted (but less calories and points). You can stuff them with anything you like. 


To get them puffy and hollow - let the dough rest for about an hour before rolling it out and baking. The dough doesn't rise while its resting but it becomes more stretchy and elastic. Then, just roll it out, and cut the circles with a 2" pastry cutter. That's it. They will puff up in the oven.


You will need to re-roll the dough scraps to get 18 circles. You can find and purchase a Pastry Cutter here (commission earned).

Yield/Servings: 18 mini pitas Serving Size: 3 mini pitas Total Cook/Prep time: 1.5 hours


  • 3/4 cup non-fat Greek yogurt
  • 1 cup self-rising flour
  • Additional items needed:
  • 2" pastry cutter


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 (another few folds over itself). 

Roll the dough out to about 1/4" thick.

Cut into 18 two-inch circles. I had to re-roll the scraps to get the full 18.

Place circles on baking sheet.

Optional (brush with egg wash and sprinkle with seeds)

Bake for 15 minutes.

The circles will puff up and be hollow inside.

Wait 10 minutes or so before breaking them open.

Stuff them with whatever you want. 


  4.5 (2 reviews)
  • Subscribe to get new recipes delivered to your inbox.