Gluten Free Pita Pockets

Looking for a different way to use your Gluten Free Bread Mix? Why notmake Pita Pockets and try thisvegetarianfilling idea using Corn & Chickpeas.

Makes 10 filled pita pockets


The Recipe


  • 500g Healtheries Gluten Free Bread Mix
  • 60ml Canola Oil
  • 3 tsp. Gluten Free Dry Active Yeast
  • 450ml luke warm water
  • 1 xTin of Chickpeas
  • 1 x Tin of Corn Kernels
  • 1 cup of grated carrot
  • 1/2 cup of chopped spring onion
  • Garlic, herbs, spices and cracked pepper to taste


  1. Follow the instructions for making the Bread Mix in the oven. Allow mixture to rise for 40 minutes in a loose sealed bag.
  2. While dough is rising prepare the pita pocket filling. Mash chickpeas in a large bowl, then add the corn, grated carrot, spring onion, herbs & spice. Mix thoroughly to combine.You can use this filling cold, heat through, or add1-2 eggs and form into small patties to bake.
  3. Line two racks with baking paper and pre-heat oven to 200 C.
  4. Roll 10 even sized balls of dough and place 5 on each tray. Cover with baking paper and roll flat, shaping into circles.
  5. Bake in the oven on200 C for5-10 minutes, then remove the baking paper and bake on the racks for a further 10 minutes.Place 2 cups of water on the bottom shelf of the oven -the steam will help the pita pockets open in the centre, making them easier to open when cooked.
  6. Use a thin knife to carefully open the centres of the pita pockets and fill.

Serving suggestion

Serving suggestion

Enjoy a green salad on the side or simply wrap and pop in the lunchbox. Choose your favourite fillings and flavours for lunches or Mediterranean inspired dinners.