Stuffed Pita Pockets 3 Ways
Pita is a light, airy style of bread that can be filled, dipped, stuffed, or topped off in a ton of different ways. We're making homemade pita pockets stuffed in 3 very different ways: breakfast-inspired scrambled egg pita, spicy vegetable and chicken green curry pocket, and a dessert pita filled with bananas and nuts.
Equipment
- Flat non-stick griddle
Ingredients
- 4 cups flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup lukewarm water
- 1 tsp sugar
- 2 tsp dry yeast
- 3 eggs
- 2 scallions, chopped
- 1 tomato, diced
- 1/2 cup shredded mozzarella
- chopped basil to serve
- 1 chicken breast, cut into cubes
- 1 cup chopped broccoli
- 1 cup chopped green beans
- 1/2 green bell pepper, cut into strips
- 1 tbsp green curry paste
- 3/4 cup coconut milk
- corn starch to thicken the sauce
- 1 red chili pepper, sliced
- chopped parsley to serve
- 1 banana, sliced
- 1/3 cup cream cheese
- 2 tbsp pecans
- 2 tbsp pistachios
- 2 tbsp raisins
- 2 tbsp honey
- 1 tsp cinnamon
- additional honey to serve
Instructions
- Combine the dry yeast, sugar, and water in a small bowl and let the mixture rest for 5 minutes. Once the yeast mixture has rested, stir the flour and salt together in a large mixing bowl, add in the olive oil and yeast mixture, and stir until combined. Knead everything together by hand until a smooth dough forms, then cover the dough and let it rest in a warm place for 2 hours.
- Once the dough has rested, roll the dough into 9 equally-sized balls and let them rest for another 30 minutes.
- Preheat the oven to 475°F. Dust a clean work surface with flour and roll out each ball of dough into a flat, circular shape. Transfer the individual flattened pieces of dough directly to the oven and bake at 475°F for 3 minutes each. Once the pitas puff up, take them out of the oven, cut them open at the top, and pull the inside apart slightly.
- For the scrambled egg filling, crack the eggs into a large mixing bowl and whisk them together with the chopped scallions, diced tomatoes, and shredded mozzarella cheese. Heat a flat non-stick griddle, pour the scrambled egg mixture into 3 of the baked pita pockets, and carefully place the filled pitas on the warm griddle. Cook the stuffed pita pockets on both sides for 3-4 minutes until golden brown.
- For the green curry filling, cut the chicken breast into small cubes and sear them until golden brown. Add the chopped broccoli, chopped green beans, and sliced bell pepper to the pan and sauté briefly. Add in the coconut milk and curry paste and bring the green curry sauce to a boil. Thicken the sauce with some corn starch, and once the sauce is the desired consistency, remove everything from the heat and stir in the sliced red chili pepper. Heat a flat non-stick griddle, fill 3 of the pita pockets with the green curry filling, and cook the pita pockets on both sides until golden brown.
- For the dessert filling, slice the banana into small pieces and stir the pieces together with the cream cheese, pecans, pistachios, raisins, honey, and cinnamon. Heat a flat non-stick griddle, fill 3 of the pita pockets with the dessert filling, and cook the pita pockets on both sides until golden brown.
- Cut the filled pita pockets into 4 slices each, then garnish the scrambled egg pita pockets with chopped basil, the green curry pita pockets with chopped parsley, and the dessert pita pockets with honey.
