Lightly brush both sides of the pita pocket with olive oil.

Heat a non-stick pan over medium heat.

Place the pita in the pan and cook for a minute or two, lifting gently to check for light golden spots.

Flip the pita over. As it warms, it will begin to puff and form a pocket.

Once puffed and evenly toasted, remove from the pan.

Cut the pita in half and gently open the pocket before filling with your favourite Mezé combinations.