15 Minute Homemade Pita Pockets with Tuna & Olives

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon offers similar health benefits with omega-3s.

black olives

🥗Healthier: green olives

💰Cheaper: pimento-stuffed olives

Green olives provide a different flavor profile while being budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add freshness and are often less expensive.

Add 1/2 cup of spelt flour and 1/2 cup all-purpose flour into a bowl.

Add 1 teaspoon of baking powder and 1 teaspoon of sea salt to the bowl.

Add 1/2 teaspoon of white sugar and 1 tablespoon of extra virgin Spanish olive oil to the bowl.

Pour in 1/3 cup of lukewarm water and mix everything together.

Knead the dough inside the bowl for about 2-3 minutes until combined.

Form the dough into a ball and place it on a floured flat surface.

Cut the ball of dough in half and shape both pieces into about a 6 to 7 inch circular diameter, about 1/4 inch thick.

Heat a non-stick frying pan over medium heat.

Once the pan is hot, cook the pita breads for about 1 minute to 1.5 minutes per side, placing a lid on top while cooking.

While the pita bread is cooling, prepare the filling by adding 1 tin of tuna, green Spanish olives, and cherry tomatoes into a bowl.

Add 1/4 teaspoon of garlic powder and 1/4 teaspoon of dried oregano to the bowl.

Add about 1 tablespoon of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, and mix everything together.

Cut the pita bread in half with a rounded-edge knife to create pockets.

Stuff the pita pockets with the filling and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens