Cheese Stuffed Pita Bread Recipe

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.

Table of Content

• New to pita and stuffed pita bread?
• Ingredients and substitutes
• Step by step instructions
• Storage
• Tips for reheating fresh or frozen pita
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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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 traditional 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.

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.

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Ingredients and substitutes

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 ½ 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 ¼ teaspoon 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 tablespoon 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.

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Step by step instructions

For the pita dough

• 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 ½ to 2 hours.
• The dough should be at least double in size.
• (watch me make the dough here in this video for pita bread)

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.

• 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 tablespoon of the potato filling on one half of the pita. 

• 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.
• (longer if using pizza stone as it takes longer to heat up)
• 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 freezer-safe 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).

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Frequently asked questions

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Printable Recipe