These look like crispy pan-cooked stuffed bread pockets — golden outside, soft inside, and perfect for a high-protein filling.
Dough Ingredients
3 cups all-purpose flour
1 scoop unflavored or plain protein powder
1 tsp salt
1 tbsp sugar or honey
1 tbsp olive oil
1 packet instant yeast (2 1/4 tsp)
1 to 1 1/4 cups warm water
High-Protein Filling Options
Chicken & Cheese
2 cups shredded chicken
1/2 cup Greek yogurt
1 cup mozzarella
Garlic powder
Paprika
Salt & pepper
Beef Cheeseburger
Lean ground beef
Reduced-fat cheddar
Diced onions
Pickles (optional)
Spinach Feta Protein Mix
Cottage cheese
Feta
Spinach
Egg white
Instructions
Make the dough
Mix flour, protein powder, salt, sugar, and yeast.
Add oil and warm water. Knead 8–10 minutes until smooth.
Cover and let rise 1 hour.
Prepare filling
Mix your chosen filling ingredients together.
Shape the pockets
Divide dough into 8 pieces.
Roll into rectangles or squares.
Add filling in the center and seal tightly into pillow shapes.
Second rise
Rest 15–20 minutes.
Cook
Heat a lightly oiled skillet or flat griddle over medium-low heat.
Cook pockets 4–6 minutes per side until deeply golden and cooked through.
Serve
Brush lightly with butter or garlic butter if desired.
Approximate Macros (Chicken Version)
Per pocket:
Protein: 18–25 g
Calories: 260–340
Carbs: 28–35 g
Fat: 7–10 g