Cheese Stuffed Pita Bread

Name: Cheese Stuffed Pita Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 Pitas
Ingredients: 250 ml Warm water; 2 1/4 tsp Instant dry yeast; 2 tbsp Honey; 4 tbsp Olive oil; 1 tbsp Salt; 380 grams All-purpose flour; 60 grams All-purpose flour (for kneading); 1/2 cup Feta cheese; 1/4 cup Smoked gouda; 1/2 cup Cheddar; 1/4 cup Sautéed onions (raw works too); 1/2 tsp Garlic minced (1 small); 1/4 cup Parmesan cheese (optional); 1/4 cup Mozzarella; 1/2 cup Parsley (finely chopped); 1/4 tsp Pepper; 1/2 tsp Salt

Recipe Video Print

Middle Eastern Cheese-Stuffed Pita Pockets – Video

This cheese stuffed pita bread is a Middle Eastern classic found in Middle Eastern bakeries. A generous portion of different cheeses is filled inside the pita bread before baking in the oven. This simple and easy recipe works a treat for breakfast, snack or when you want a warm sandwich. These cheese-stuffed pita pockets also make great kids’ school lunch box sandwiches.

Use the basic Pita bread recipe to make these cheesy Pita Bread with this simple and easy homemade recipe. — Middle Eastern Stuffed Pita Bread, Cheese-Stuffed Pita Pocket, Cheesy Stuffed Pita Bread Recipe

I was so happy to see how popular my pita bread recipe has become in such a short time. And even more thrilled that you loved my potato stuffed pita recipe. My kids love these so much. As promised, today I bring you another stuffed pita recipe and this time it’s with cheese.

The dough is my basic stovetop pita bread dough which works every single time. I have a video on how I make it so don’t forget to watch it too. You will be surprised how easy homemade pita bread can be. This recipe takes the basic recipe one step further and adds a stuffing like a potato or cheese, etc.

The secret to the success of this cheese stuffed pita is the types of cheeses you use. Smoked Gouda, sharp mature cheddar mixed with the saltiness of feta, nutty flavor of parmesan and the melt in your mouth mozzarella that brings it all together. Do you know what I mean?

This is just a combination I like, and yet you are free to create a combination you like. Don’t forget to share your unique combination with me in the comments section below, so I can try something new as well.

New to pita and stuffed pita bread?

The stuffed pita is a new variation to the tradition pita bread. The classic pita is a Middle Eastern staple and we eat it with almost all foods. Whether it is hummus, tahini, shakshuka for breakfast or baba ganoush, kebabs, falafel. When I shared my recipe on how to make homemade easy pita bread I spoke in detail and discussed all the questions below. So I highly recommend you read that post.

What is pita bread?
How is pita bread made?
Why does the pita bread have a pocket?
What is the different between Naan and Pita?
Is Pita bread the same as Lebanese or Arabic bread?
Can you make stovetop pita bread? (recipe included)
How to make pita pockets at home (recipe included)
How do you eat pita bread?
What do you eat pita with?
How to make pita chips?
and how do we warm up the pita?

As I said, pita is the staple here, so we get it in lots of different variations. A popular one is zaatar pita. Zaatar is again a Middle Eastern herb found in any Middle Eastern shop on the spice rack. The other varieties are potato stuffed pita, cheese-stuffed pita, potato and cheese stuffed pita, zaatar with feta cheese, and feta with spinach. I think you get the idea.

In our family, we love these very much. My absolute favorite is zaatar with feta or feta with spinach. My Aadi and Ziv love the potato stuffed pita, while Rhea’s favorite is the cheese stuffed pita.

Use the basic Pita bread recipe to make these cheesy Stuffed Pita Bread with this simple and easy homemade recipe. — Middle Eastern Stuffed Pita Bread, Cheese-Stuffed Pita Pocket, Cheesy Stuffed Pita Bread Recipe

Let’s talk ingredients and substitutes (save/pin)

For the pita bread dough

All-purpose flour – I always use all-purpose for most of my bread recipe instead of bread flour. Of course, when called for I use whole wheat but usually if I have to pick between all-purpose or bread flour I’m quite comfortable with all-purpose. But, you can use bread flour as well. If you do use bread flour, you may not need fewer tablespoons of flour.
In this recipe I used less than 1/2 cup for kneading – notice in the video I barely sprinkle the work surface when kneading.
Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. Also, it’s not necessary to activate the yeast. And yet I like to take the guesswork out and make sure my dough will rise.
Water – The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F but you don’t really need a thermometer. The temperature is around the same as when you give milk to a baby. So think, if this water was to be fed to a baby would it be warm enough?
Honey – I think the flavor of honey works great with pita but you can definitely use a tbsp of sugar instead. And no, it does not make the pita bread sweet but it does feed the yeast. You can also use agave syrup if you prefer.
Olive oil – Just enough to feed the yeast and add some softness to the pita bread.

For the Filling

Cheese – I love to add a mixture of different types of cheeses. Some that will stay whole, like feta and Gauda, as well as some that will melt like cheddar and mozzarella. Parmesan adds a nice nutty flavor which really enhances the flavor of feta. You can also substitute the cheeses for any other that you fancy.
Onions – I love adding a nice big portion of sauteed almost caramelized onions – this adds a nice depth of flavor to the cheese as well.
Herbs – Use herbs that will complement the cheese you have. We use parsley, cilantro, mint often. Dill works great with smoked cheeses too.

Useful Tips and Tools

A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. (recommended read – which stand-mixer is good for home bakers)
Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
Every oven works differently. So the baking times are just guidelines. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

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How to Make Cheese Stuffed Pita Pocket Bread (Save/Pin)

Method

For the Pita dough

I have a detailed video tutorial on how to make the pita dough.

Easy Pita Bread Recipe - Pocket Bread Recipe - Video

When you think Middle Eastern or Mediterranean food the humble pita always comes to mind. This simple, easy and effortless recipe for easy pita bread also known as pocket bread makes soft, chewy and delicious pita with a gorgeous pocket that can be stuffed with your favorites be it hummus, falafel, gyros, kebabs or even just cold cuts for a simple sandwich.

Combine warm water, yeast, honey, salt, oil.
Stir well and leave to rest/prove for 5 minutes until foamy.
Place 2 cups (or half) flour in a bowl.
Add the yeast mixture.
Use a wooden spoon or spatula and mix thoroughly for a minute.
Then add the remaining flour and combine.
Transfer the dough to a lightly floured surface.
Knead for three minutes until the dough is still soft but elastic.
When you press the dough with your fingers – the dough should spring back.
Form the dough into a ball and place in an oiled bowl.
Cover with cling wrap and rest in a warm place for about 1 1/2 to 2 hours.
The dough should be at least double in size.

Prepare Filling (while the dough is proving)

In a bowl combine all the cheeses and mix well.
Add the sauteed onions and herbs – mix well again.
Lastly, season with salt and pepper (some cheeses have salt like feta and mozzarellas so add less or no salt).

Roll pita bread

Once doubled in size transfer to a lightly floured surface again.

Use the basic Pita bread recipe to make these cheese-Stuffed Pita Bread with this simple and easy homemade recipe. — Middle Eastern Stuffed Pita Bread, Cheese-Stuffed Pita Pocket, Cheesy Stuffed Pita Bread Recipe

Divide the dough into 12 equal portions (first into half – then half again until you have 12 pieces).

Roll each ball into a 6-inch disc.

Place on a parchment-lined the baking tray, lightly dusted with flour to prevent sticking.
Place about 2 to 3 tbsp of the potato filling on one half of the pita.

Use the basic Pita bread recipe to make these Stuffed Pita Bread with this simple and easy homemade recipe. — Middle Eastern Stuffed Pita Bread, Cheese-Stuffed Pita Pocket, Cheesy Stuffed Pita Bread Recipe

Lightly brush the edges with water and fold the other half over the potatoes.
Press gently to hold the edges.
Let rest on the tray for 30 minutes – covered with a dry towel or cheesecloth.

Cook pita bread on a pizza stone or baking tray

Heat the oven to 220 C / 440F (hot oven) for at least 20 mins.
Brush the proofed pitas with an egg wash.

Sprinkle with black sesame seeds (white will also work).

Place the baking tray on the center rack.
Bake for 8 to 10 minutes until puffed up and golden.

Wrap/keep warm

Cool them on a wire rack for 10 mins.
Then keep them wrapped in kitchen cloth/towel or cheesecloth to keep them soft.

Storage

Pita bread can dry out quickly so always keep them wrapped.
Since these have a filling in them, stored them in the fridge or freezer.
If you are going to consume them in a day, the fridge will work any longer than that the bread will dry out.
I prefer not to keep them in the fridge to prevent the dough from drying out.
You can place them in ziplock bags and freeze them for a week.
If wrapped well in aluminum foil they will stay for up to a month in the freezer.

Tips for Reheating fresh or frozen pita

Fresh pita – wrap in a damp paper towel and heat for 30 secs up to a minute.
Frozen pita – microwave from frozen for up to a minute – then lightly torch on an open flame for 30 secs on all sides.
(this method is my most preferred as it gives soft pita just like freshly made pita).

Frequently Asked Questions

What do you eat stuffed pita bread with?

The classic pita bread is the basic everyday bread in the middle east so it’s a staple for breakfast, lunch, and dinner as well as in-between snacks. Which is where these stuffed pitas are offend served. If you ever go to eat Middle Eastern food they will usually serve Hummus or Tahini with pita bread, Falafel or kebabs for pita pockets. These stuffed varieties, however, need nothing on the side.

How do you warm up stiffed pita bread?

Fresh pita – wrap in a damp paper towel and heat for 30 secs up to a minute.
Frozen pita – microwave from frozen for up to a minute – then lightly torch on an open flame for 30 secs on all sides.
(this method is my most preferred as it gives soft pita just like freshly made pita).

Can I cook these stuffed pita bread on the stove-top?

Unfortunately no. These will need to be made in the oven due to the mashed potato stuffing

Can I use cooked potato instead of mashed potato?

Absolutely, if you don’t want to mash the potato just cut it into cubes and boil it. Just make sure the potato is cooked completely before you stuff it inside the pita as the time in the oven is not enough to cook the potatoes.

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Author: Veena Azmanov

5 from 6 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time: 1 hr 30 mins

Total Time: 30 mins

Calories: 200kcal

Adjust Servings Here: 12 Pitas

Description

Equipment /Tools

Ingredients

For the dough

250 ml Warm water
2 1/4 tsp Instant dry yeast
2 tbsp Honey
4 tbsp Olive oil
1 tbsp Salt
380 grams All-purpose flour
60 grams All-purpose flour for kneading

For the filling

1/2 cup Feta cheese
1/4 cup Smoked gouda
1/2 cup Cheddar
1/4 cup Sautéed onions raw works too
1/2 tsp Garlic minced 1 small
1/4 cup Parmesan cheese optional
1/4 cup Mozzarella
1/2 cup Parsley finely chopped
1/4 tsp Pepper
1/2 tsp Salt

Makes 12 stuffed pitas

Metric – US customary

ADJUST SERVINGS HERE – 12 Pitas

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare yeast

Combine warm water, yeast, honey, salt, oil.
Stir well and leave to rest/prove for 5 minutes until foamy.

Prepare dough

Place 2 cups (or half) flour in a bowl.
Add the yeast mixture.
Use a wooden spoon or spatula and mix thoroughly for a minute.
Then add the remaining flour and combine.
Transfer the dough to a lightly floured surface.
Knead for three minutes until the dough is still soft but elastic.
When you press the dough with your fingers – the dough should spring back.

Rest/Prove dough

Form the dough into a ball and place in an oiled bowl.
Cover with cling wrap and rest in a warm place for about 1 1/2 to 2 hours.
The dough should be at least double in size.