Cheese Stuffed Pita Bread Recipe

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

• Why make this recipe?
• Ingredients and substitutes
• Pita stuffed with cheese filling
• More bread recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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 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.

Why make this recipe?

• Its 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
• These freeze beautifully which means they are perfect to have on hand for kids mid-day snacks and lunch box as well.

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Ingredients and substitutes

• Pita bread dough
  • Flour – You can use bread or all-purpose flour. Bread flour makes the pita chewier with a softer texture.
  • 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 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 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 - you can use chopped onions, shallots, green onions, etc.
  • Herbs - Use herbs that will complement the cheese you have. We use parsley, cilantro, mint. Dill works great with smoked cheeses too.

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Pita stuffed with cheese filling

Dough

• Yeast - In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and leave to rest/prove for 5 minutes until foamy.
  Pro-tip- instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

• Combine - In the large mixing bowl or the bowl of a stand mixer with the dough hook attachment, combine the flour and salt. Add the yeast mixture and knead until all the flour is incorporated. Scrape the sides of the bowl.
  Pro tip - do not add flour unless necessary. First, scrape the sides of the bowl and let it all come together. You may need the additional flour for kneading, no more.
• Knead - Continue to knead for 3 to 4 minutes on a stand mixer or 5 to 6 minutes by hand until you have a soft, elastic dough. When you press the dough with your fingers - the dough should spring back.
  Pro tip - We want soft, light, and fluffy pita, and this is only possible when the dough is soft, elastic, yet slightly sticky

• 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 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.

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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

Frequently asked questions

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