Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Set aside
Sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs into the dry ingredients until all the dry ingredients are moist
Stir the butter and yogurt in until fully combined and a dough begins to form. Stir the water in until fully combined and the dough is soft and smooth
Scrape down the sides of the bowl and push the dough to the center of the bowl. Form the dough into a smooth ball and massage the ball about 1 minute to test the texture of the dough. The dough should be soft, smooth and hold its shape well
Divide the dough into 4 portions and line a clean worksurface with parchment paper. Place dough portions one at a time onto worksurface. Cover the dough with another piece of parchment paper. Press or roll the dough to a 5-to-6-inch square
Place filling of choice in the center of the dough squares. Make sure to leave a half inch border between the filling and the edge of the dough square
Carefully fold the dough over the filling and seal the edges completely. (see video) Make sure the dough stays smooth and all cracks are sealed completely
Place pockets onto prepared baking sheet. Place the baking sheet in the preheated oven and bake at 350 degrees for 22 to 25 minutes or until the pockets are golden
Remove from the oven and allow to cool on the pan for at least 10 minutes to finish cooking. Remove from pan and serve immediately