• Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Sift the dry ingredients into a medium mixing bowl until there are no lumps and set it aside. In a large mixer bowl beat together the egg and oil on medium-low until fully combined.
• Keep mixer onto medium-low and gradually add the dry ingredients to the wet ingredients until fully combined and all the dry ingredients are moist. Stop and scrape down the sides of the bowl as needed. If no standing mixer use a hand mixer or wooden spoon.
• Keep mixer on medium-low and gradually add the hot water until fully combined and a batter forms. Scrape down the sides of the bowl and push everything to the center of the bowl. Allow the batter to sit at room temperature for 15 minutes to thicken slightly
• After 15 minutes the batter should be thickened and able to slowly slip off of a spoon. (not runny) Scoop the batter onto the prepared baking sheet in two separate portions. Use the back of a spoon and spread each portion out to a circle that's about 6 inches in diameter and the thickness of a fluffy pancake.
• Bake in the preheated oven at 350 degrees for 17 to 20 minutes or until golden and firm. Remove the pitas from the oven. Allow to cool on the pan at least 10 minutes to firm up. Transfer to a wire rack and allow to cool completely before slicing them into pockets.

Create Pocket

• To create a pocket, Cut the circles in half to create 4 pockets. Use a sharp knife and carefully cut a slit in the straight sit of each pocket. Slide the knife slowly and carefully into the pocket using slow back and for the cutting motions (see video) Leave the sides and bottom attached. Fill the pockets with the filling of choice.