This cheese stuffed pita bread is a classic found in Middle Eastern bakeries. A generous portion of different cheeses is filled inside the pita bread before baking in the oven. The perfect treat for breakfast, snack, school lunch, or when you want a warm sandwich.
Table of Content
The secret to the success of this cheese stuffed pita is the types of cheeses you use. I chose 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.
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.
The stuffed pita is a new variation to 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, or falafel. When I shared my recipe on how to make homemade easy pita bread I spoke in detail.
Why make this recipe?
- It's the easiest recipe to make ever! Simple, easy, and fuss-free.
- The best part is the dough is made with simple and easy-to-find ingredients that are mostly pastry staples.
- The filling is made with cheese you can switch for your favorite.
- Today, I am using a cheese filling but you can also use mashed potato
- This freeze beautifully which means they are perfect to have on hand for kids' mid-day snacks and lunch boxes as well.
Ingredients and substitutes
- Pita bread dough
- Flour – Bread flour makes the pita chewier with a softer texture. But, you can also use 50% bread with 50% all-purpose flour or just 100% all-purpose flour
- Instant dry yeast - I like to use instant dry but you can also use fresh bakers yeast.
- Water - The temperature of the water is critical at about 110 F.
- Honey – You can use honey or sugar to feed the yeast.
- Olive oil – Again you can use olive, cooking, or coconut oil.
- For the Filling
- Cheese - I love to add a mixture of different types of cheeses. Some 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 - you can use chopped onions, shallots, green onions, etc.
- Herbs - Use herbs that will complement the cheese you have. We use parsley, cilantro, and mint. Dill works great with smoked cheeses too.
Pita stuffed with cheese filling
Dough
- Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and set aside
- Combine - In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and combine on medium-high speed until all the flour is incorporated. Scrape the sides of the bowl.
- Knead - Continue to knead on medium speed for 15 to 18 minutes until you have a soft, elastic dough.
Pro tip - You can also knead by hand on a lightly floured surface for about 20 to 25 minutes. When you press the dough with your fingers - the dough should spring back. - Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until double in volume.
Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. Punch down, reshape, and let double in volume again.
- Divide - When double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll it into a small log. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 portions. Shape each portion into a smooth ball
Pro-tip - I am making 12 pita bread but you can make these bigger by dividing the dough into fewer portions.
Roll, fill, bake
- Cheese filling - In a medium bowl combine all the different kinds of cheeses and mix well. Add the onions, garlic, and herbs and combine well again. Season with salt and pepper
Pro tip - note that some cheeses like feta, mozzarella, and parmesan have salt in them. - Fill - Using a rolling pin, roll each dough ball into a 6-inch disc. Place the pita on a baking sheet lined with parchment paper. Place about 2 to 3 tablespoon of the 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.
- Oven - Heat the oven to 425°F/ 220°C / Gas mark 7 for at least 20 mins.
Pro tip - baking these on a hot pizza stone will make lovely crisp edges. - Bake - 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.
- Cool them on a wire rack for 10 mins. Then keep them wrapped in a kitchen towel or cheesecloth to keep them soft.
Tips for Success
- Kneading the pita dough - Knead the dough until its' soft, and elastic but not dry. You do not want the firm dough. Keeping the dough soft as I have in the video will give you a super soft pita that will melt in the mouth. I promise!
- Tough pita bread - Usually, this would mean that you did not knead the dough enough. Since kneading activates gluten it makes the pita soft, elastic, and supple.
- The thickness and thinness of the rolled pita bread - Pita needs to be rolled to just the right thickness. So the heat reached the center, you flip and the heat reaches the center again. This is what gives the pita that pocket. If you roll it too thin, you will make flatbread. Still delicious but a little practice is all it takes.
- Filling the pita - Do not overstuff the pita. It must be just enough so you have a good amount of bread and filling similar to eating a sandwich in the shape of a pocket.
- Don't overbake otherwise, the baked pockets will be dry!
More bread recipes
- No-Knead flatbread recipe
- Potato Flatbread Recipe
- Indian Flatbread - Chapati, Roti, Paratha
- Easy Soft Flatbread Without Yeast (no-knead)
- Healthy Tortillas Recipe - Best Homemade Tortillas
- Whole wheat tortilla recipe
- See all flatbread or all bread recipes
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 stuffed 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 preferred as it gives soft pita just like freshly made pita).
Can I cook this stuffed pita bread on the stovetop?
Unfortunately no. These will need to be made in the oven due to the mashed potato stuffing
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Printable Recipe
Cheese Stuffed Pita Bread
Print Pin Rate Share by Email Share on FB Save GrowCalories: 283kcal
Adjust Servings Here: 12 Pitas
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Pita dough (12 pitas)
- 320 g (1⅓ cups) Warm water
- 9 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Honey
- 30 g (2 tablespoon) Olive oil
- 9 g (1½ teaspoon) Salt
- 600 g (4¾ cups) Bread flour
Pita filling
- 75 g (½ cup) Feta cheese (chopped into small cubes)
- 50 g (⅓ cup) Smoked gouda (chopped into small cubes)
- 75 g (½ cup) Cheddar (chopped into small cubes)
- 50 g (¼ cup) Parmesan cheese (Grated)
- 50 g (¼ cup) Mozzarella (Grated)
- ¼ cup Onions (chopped finely)
- 1 clove Garlic (minced)
- ½ cup Parsley (finely chopped)
- ¼ teaspoon Black pepper
- ½ teaspoon Kosher salt
Makes 12 stuffed pitas
Instructions
Dough
- Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and set aside320 g Warm water, 9 g Instant dry yeast, 30 g Honey, 30 g Olive oil
- Combine - In the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and combine on medium-high speed until all the flour is incorporated. Scrape the sides of the bowl.9 g Salt, 600 g Bread flour
- Knead - Continue to knead on medium speed for 15 to 18 minutes until you have a soft, elastic dough. Pro tip - You can also knead by hand on a lightly floured surface for about 20 to 25 minutes. When you press the dough with your fingers - the dough should spring back.
- Rise - Shape the dough into a ball and place it in an oiled bowl. Cover with plastic wrap and rest in a warm place for about 60 to 90 minutes or until double in volume.Pro-tip - in winter you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment. De-gas, reshape, and let double in volume again.
- Divide - When double in volume transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Using a dough scraper divide this log into 4 portions and then each of those portions into 3 again. This should give you 12 portions. Shape each portion into a smooth ballPro-tip - I am making 12 pita bread but you can make these bigger by dividing the dough into fewer portions.
Roll, fill, bake
- Cheese filling - In a medium bowl combine all the different kinds of cheeses and mix well. Add the onions, garlic, and herbs and combine well again. Season with salt and pepper Pro tip - note that some cheeses like feta, mozzarella, and parmesan have salt in them.75 g Feta cheese, 50 g Smoked gouda, 75 g Cheddar, 50 g Parmesan cheese, 50 g Mozzarella, ¼ cup Onions, 1 clove Garlic, ½ cup Parsley, ¼ teaspoon Black pepper, ½ teaspoon Kosher salt
- Fill - Using a rolling pin, roll each dough ball into a 6-inch disc. Place the pita on a baking sheet lined with parchment paper. Place about 2 to 3 tablespoon of the 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.
- Oven - Heat the oven to 425°F/ 220°C / Gas mark 7 for at least 20 mins. Pro tip - baking these on a hot pizza stone will make lovely crisp edges.
- Bake - 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.
- Cool them on a wire rack for 10 mins. Then keep them wrapped in a kitchen cloth/towel or cheesecloth to keep them soft.
Recipe Notes & Tips
- Kneading the pita dough - Knead the dough until its' soft, and elastic but not dry. You do not want the firm dough. Keeping the dough soft as I have in the video will give you a super soft pita that will melt in the mouth. I promise!
- Tough pita bread - Usually, this would mean that you did not knead the dough enough. Since kneading activates gluten it makes the pita soft, elastic, and supple.
- The thickness and thinness of the rolled pita bread - Pita needs to be rolled to just the right thickness. So the heat reached the center, you flip and the heat reaches the center again. This is what gives the pita that pocket. If you roll it too thin, you will make flatbread. Still delicious but a little practice is all it takes.
- Filling the pita - Do not overstuff the pita. It must be just enough so you have a good amount of bread and filling similar to eating a sandwich in the shape of a pocket.
- Don't overbake otherwise, the baked pockets will be dry!
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 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.
Nutrition Information
Calories: 283- kcalCarbohydrates: 40- gProtein: 12- gFat: 8- gSaturated Fat: 4- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 2- gCholesterol: 23- mgSodium: 670- mgPotassium: 101- mgFiber: 2- gSugar: 3- gVitamin A: 395- IUVitamin C: 4- mgCalcium: 190- mgIron: 1- mg
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
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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.