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It’s that time again—I’m sharing an easy, delicious recipe using Rhodes® Rolls. For a healthier twist this month, I made simple Pita Pockets that are unbelievably easy: just roll out a Rhodes® roll and bake. They puff up in the oven and open perfectly to hold your favorite sandwich fillings.
These pitas are so versatile. I filled mine with turkey for sandwiches. My kids prefer to keep theirs flat, add sauce and cheese, and quickly reheat them for mini pizzas. You can also cut them into triangles, bake until crispy, and use them as pita chips for hummus. If you want to make them healthier, try Rhodes® Multi-Grain, Cracked Wheat, or 100% Whole Wheat Texas Rolls. If you haven’t tried making pita pockets at home, now’s a great time!
Pita Pockets
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Ingredients
- 8 Rhodes Rolls, dinner, Texas, multi-grain, or your preferred kind
- All-purpose flour, for dusting
Instructions
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Thaw and allow the rolls to rise slightly. Prepare as many as you want to turn into pita pockets.
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Thaw rolls far enough apart so they don’t stick together.
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Preheat the oven to 500°F and move the rack to its lowest position. Place a baking sheet on that lowest rack while the oven heats.
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On a lightly floured surface, roll each roll into about a 5″ circle.
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Cover the circles with plastic wrap and let them rest 10 minutes. After the oven and baking sheet have preheated for about 15 minutes and are piping hot, quickly lay the circles flat on the hot sheet.
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Close the oven and watch the dough puff up, about 2–5 minutes.
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Using tongs, gently flip each pocket and cook another 1–2 minutes until the bottom is browned.
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Remove the pita pockets from the oven with tongs and place them on a plate or in a basket. Immediately cover with a towel to trap steam and keep them soft and pliable.
Notes
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