Make Pita Pockets With Just 5 Ingredients For Easy Meal Prep

Pita bread, also known as Arabic bread, is a type of flatbread that is widely popular in Middle Eastern cuisine. Pita bread is made using a simple combination of flour, water, yeast, and salt, which is then baked in a high-temperature oven. The result is a soft and fluffy bread that can be enjoyed on its own or used to make delicious sandwiches and snacks.

One of the most popular ways to enjoy pita bread is by making pita pockets. Pita pockets are created by slicing the pita bread in half horizontally and then filling it with a variety of ingredients, such as hummus, falafel, vegetables, and meats. The possibilities are endless, making pita pockets the perfect snack for any time of day.

This recipe uses only 5 ingredients to make fluffy pita pockets that can be stuffed with any filling of your choice for the perfect snack at any time of the day. They take a little while to make but you can prepare many in advance and keep them in an airtight container to use through the week. Try scrambled egg breakfast pitas or a hummus falafel pita for lunch, or even use them as a flatbread for dinner, there’s no limit to these delicious breads.


  • 1 cup lukewarm warm water
  • 1 tablespoon sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour
  • 1 ¾ tsp salt


  • Add the warm water, sugar, and yeast to the bowl with 1 cup of flour. 
  • Whisk them together and set them aside for 15 minutes.
  • Add the olive oil and salt, along with 1 ½ cups of flour. 
  • Mix until it comes together and is no longer sticky. 
  • Turn it out onto a floured surface and knead for 5 minutes.
  • Place the dough in an oiled bowl and cover it with a damp cloth to rest for 2 hours.
  • Remove the dough onto a floured surface and cut it into equal pieces. 
  • Form them into balls by tucking the sides underneath.
  • Transfer them to a floured tray, cover them in an oiled sheet of plastic wrap and rest for 30 minutes.
  • Once rested, roll the balls into flat circles about ¼ inch thick.
  • Rest again for 15-20 minutes. 
  • Brush a thick-bottomed pan with some oil and bring it up to medium heat.
  • Cook each pita until it begins to puff up, and flip when it’s browned on each side.
  • Repeat for all pitas, stuff and enjoy warm.