– 15 Minute Homemade Pita Pockets with Tuna & Olives –
The story of this recipe is one that I will remember for a long time. One day I got home late and really felt like a sandwich, searching throughout the entire kitchen, we had absolutely no bread in the house! Thinking quickly, only because I was starving, I decided to make my own bread, however, I did not have the time to make a loaf of bread that took at least 1 hour to make. I decided on making some homemade pita pockets that where easy to make and where done in a flash. Without any prior pita making experience, this recipe was born, and it has been a family favorite ever since that day. These homemade pita pockets are not done in the traditional way, where you add the dough to the oven and watch it puff up like a ballon. This recipe is non-traditional, but has the same flavor and texture. I stuffed my pita pockets with a mix of tuna, olives, cherry tomatoes and spices, you can add whatever you like, but this filling taste really good. Watch the video below on how to make these homemade pita pockets in 15 minutes or less! or print out the recipe card below. Salud!
Watch the Video Below on How to Make 15 Minute Homemade Pita Pockets with Tuna & Olives
15 Minute Homemade Pita Pockets with Tuna & Olives
Ingredients
- 1/2 Cup Spelt Flour
- 1/2 Cup All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Tsp Sea Salt
- 1/2 Tsp White Sugar
- 1 Tbsp Extra Virgin Spanish Olive Oil
- 1/3 Cup Luke Warm Water
FOR THE FILLING
- 1 Tin of Tuna Packed in Olive Oil
- 12 Green Spanish Olives
- 6 Cherry Tomatoes
- 1/4 Tsp Dried Oregano
- 1/4 Tsp Garlic Powder
- 1 Tbsp Extra Virgin Spanish Olive Oil
- Sea Salt
- Ground Pepper
Instructions
-
Add 1/2 cup of spelt flour and 1/2 cup of all-purpose flour to a bowl, also add 1 teaspoon of baking powder, 1 teaspoon of sea salt, 1/2 teaspoon of white sugar, 1 tablespoon of extra virgin Spanish olive oil, 1/3 cup of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough, then knead inside of the bowl for a couple of minutes and form the dough into a ball
-
Add some flour to a flat surface, add the ball of dough on top, cut in half, and create a circular dough with your hands (or with a roller) from each piece of dough, you want a diameter of about 6 inches and a thickness of a 1/4 inch from each piece of dough
-
Heat a non-stick frying pan with a medium heat, once the pan get´s hot, cook each pita bread for 1 minute per side, covering the pan with a lid
-
While the pita breads are cooling off, lets get our filling ready, add 1 tin of tuna to a bowl, along with some cut green Spanish olives and some cut cherry tomatoes, add a 1/4 teaspoon of garlic powder, a 1/4 teaspoon of dried oregano, 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper and mix everything together
-
Cut each pita bread in half, using a rounded edged knife, cut open each half of pita bread to create the pockets
-
Stuff each pocket with the tuna filling and serve
-
Enjoy!
Recipe Notes
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
You May Also Like
Leave A Comment