Cheese-Stuffed Pita Bread
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.
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.
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
- Flatbreads are easy to make and don't need a lot of equipment. A mixing bowl with a spatula and your hands are all you need for the dough. These are easier to knead, so you don't always need to remove the stand mixer. And yet, you certainly can make these using your K-mix or Kitchen-aid.
- The consistency of the dough is important. Too much water can make it difficult to work and too little water will result in tough flatbreads. Use measuring cups and spoons and follow the recipe correctly.
- I prefer to cook my flatbread on cast-iron pans. These retain heat and distribute heat evenly. In India, we use a pan called tava, which is thick and does exactly the same thing as the cast-iron. You will see me using it in most of my videos.
- If you make bread often, then always have clean kitchen cloth or muslin cloth handy. These cheesecloths are best to keep the bread soft.
How to Make Cheese Stuffed Pita Pocket Bread (Save/Pin)
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 1/2 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 tbsp 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).
Frequently Asked Questions
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.
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).
Unfortunately no. These will need to be made in the oven due to the mashed potato stuffing
You can try my potato stuffed pita bread.
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Cheese Stuffed Pita Bread
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Ingredients
For the dough
- 250 ml (1 cups) Warm water
- 2 1/4 tsp (2.25 tsp) Instant dry yeast
- 2 tbsp (2 tbsp) Honey
- 4 tbsp (4 tbsp) Olive oil
- 1 tbsp (1 tbsp) Salt
- 380 grams (3.04 cups) All-purpose flour
- 60 grams (0.48 cups) All-purpose flour for kneading
For the filling
- 1/2 cup (0.5 cup) Feta cheese
- 1/4 cup (0.25 cup) Smoked gouda
- 1/2 cup (0.5 cup) Cheddar
- 1/4 cup (0.25 cup) Sautéed onions raw works too
- 1/2 tsp (0.5 tsp) Garlic minced 1 small
- 1/4 cup (0.25 cup) Parmesan cheese optional
- 1/4 cup (0.25 cup) Mozzarella
- 1/2 cup (0.5 cup) Parsley finely chopped
- 1/4 tsp (0.25 tsp) Pepper
- 1/2 tsp (0.5 tsp) Salt
Makes 12 stuffed pitas
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.
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 tbsp 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.
- 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.
Recipe Notes
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.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
About Videos - most recipes has two videos - a quick version & longer detailed version. Sometimes a similar recipe video may be used
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SHASHI AT SAVORYSPIN
I am so loving the idea of these stuffed pita pockets! I have made stuffed buns before and love stuffed breads - so I cannot wait to give these a try!
Veena Azmanov
Thank you. yes, I make stuffed bread too. These are wonderful you must try.
Lauren Vavala | DeliciousLittleBites
My kids will absolutely love these! I love that they can be made ahead of time and frozen too - makes for a quick meal/snack when things get hectic!
Veena Azmanov
Thank you, Lauren. Yes, I freeze them for my kids snacks.
Lisa
Veena, I've never made pita bread before, but it happens to be one of my favorite things -- especially when it's warm. I have a kitchen aid stand mixer -- thankfully -- that will make it easier and with your extensive tutelage, I think I can pull it off! Thank you.
Veena Azmanov
Oh I think you will enjoy making these Lisa. These are so simple and easy.
kim
This recipe is so delicious! My whole family gobbled these up!
Veena Azmanov
Thank you so much, Kim. So happy to hear that. My kids love these as well. Thanks for coming back to write this feedback.
Demeter
Wow, these sound so flavorful! Love that you can make them ahead and freeze them.
Veena Azmanov
Yes, definitely you make them ahead of time and freeze them. Perfect for the kids snacks.