Potato Stuffed Pita Bread Recipe

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Potato Stuffed Pita Bread (Video)

This potato stuffed pita bread is a Middle Eastern classic often found in Middle Eastern bakeries. A basic pita bread dough folded over a generous filling before baking in the oven. A simple and easy recipe that works perfectly for breakfast, snack, or when you need a warm sandwich. These potato stuffed pita pockets also make great kids' school lunch box sandwiches. 

Stuffed pita is my Aadi's favorite school lunch. And by stuffed pita, I do not mean the one where you stuff things into an already baked pita. So here the pita is cooked with the filling in it. Unless you peak in or have some identification on the pita, there is no telling what's inside the pita.

Therefore, the topping is usually an indication of what's inside the pita. In our home, the black sesame seeds pitas have potato in them, while the cheese-stuffed pitas have white sesame seeds on top. And cheese and potato stuffed pita have white and black sesame seeds while my spinach and feta cheese have black poppy seeds sprinkled on the top. And my zaatar with feta cheese usually has more zaatar on top. How cool is that? 

I usually make a few of these and store them in the freezer. Those of you who have teenage children will know that there is just never enough food in the house. An hour after my lunch while I'm looking for green tea to help settle my diet, my son says, mom, can I have something to eat? So having stuff in the freezer means they can help themselves to food without me getting stressed. 

What is Pita Bread? 

Pita bread is a Middle Eastern staple, and we eat it with almost all foods whether it is vegetarian hummus, tahini, shakshuka for breakfast or baba ganoush, kebabs, falafel for lunch or dinner. When I shared my recipe on how to make homemade easy pita bread, I spoke in detail all about pita 

What is a Stuffed 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.

Now I know what your thinking? Potato stuffed pita. Both are starch. Yes, they are and yet they go so beautifully together. For me growing up in India, a potato is a vegetable. We use it as a vegetable in curry, side dish, in the flatbread like paratha and naan. I found the same thing happening here in the Middle East too. They also think of potato both as a vegetable and starch. So potato in bread is - oh yes, please. I kind of like it myself. 

Ingredients and substitutes (save/pin)

For the Pita Bread Dough

• All-purpose flour – I always use all-purpose flour for most of my bread recipe instead of bread flour. Of course, when called for, I use whole wheat. And yet, 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. And if you do use bread flour, you may 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.
• 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 essential factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don't need a thermometer. The temperature is around the same as when you give milk to a baby. So think, if this water was for a baby, would it be warm enough?
• Honey – I think the flavor of honey works excellent with pita, but you can 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 – is just enough to feed the yeast and add some softness to the pita bread.

For the Filling

• Potato - I love using leftover mashed potatoes for this recipe. It's is already creamy and delicious, so it enhances the flavor of the filling. You can also make the mashed potato from scratch by just boiling chopped potatoes in salted water and then mashing it up. 
• Garlic - A little goes a long way. And if you do not have fresh garlic, you can add 1/2 tsp garlic powder. 
• Onions - I'm not very fond of raw onions, so I saute them just for two to three minutes. You can saute or not.
• Parmesan - I love the slightly nutty flavor that parmesan adds to the potatoes. I do not want a cheese outcome, but you are free to double the amount or use other cheeses like cheddar or similar. 
• Parsley - a very common herb in the Middle East. And yet, I am a cilantro person. So I often substitute with cilantro. Some chopped dill also works great to enhance the flavor of this filling. 

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 Potato Stuffed Pita Pocket Bread (Save/Pin)

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.
• 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)

• Cold leftover mashed potato works excellent for this recipe. 
• If not, peel, cube and boil potatoes in salted water. Drain and mash with a potato masher or ricer
• Add all filling ingredients in a bowl.
• Combine well and set aside. 

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 work too).
• 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.

Potato Stuffed Pita Bread Recipe

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 10 mins

Proofing Time: 1 hr 30 mins

Total Time: 20 mins

Calories: 178kcal

Adjust Servings Here: 12 Pitas

Description

Take the delicious homemade pita to a whole new level by stuffing it before you bake it. This potato stuffed pita bread uses the basic pita pocket bread recipe and adds a mashed potato filling; cooked inside the pita pocket bread. This simple and easy Middle Eastern recipe makes a fantastic breakfast, snack or lunch box meal.

ADJUST SERVINGS HERE - 12 Pitas

Ingredients

For the dough

• 250 ml (1 cups) Warm water
• 2 1/4 tsp (2.25 tsp) Instant dry yeast 1 envelope
• 2 tbsp (2 tbsp) Honey
• 4 tbsp (4 tbsp) Olive oil
• 1 tbsp (1 tbsp) Salt
• 380 grams (3.00 cups) All-purpose flour
• 60 grams (0.50 cups) All-purpose flour for kneading

For the filling

• 3 cups (3 cups) Mashed potato (about 2 large) boiled and mashed or leftover mashed potato
• 1/4 cup (0.25 cup) Onions Sautéed but raw works too
• 1/2  tsp (0.5 tsp) Garlic minced
• 1/4 cup (0.25 cup) Parmesan cheese optional
• 1/2 cup (0.5 cup) Parsley finely chopped
• 1/4 tsp (0.25 tsp) Pepper
• 1/2 tsp (0.5 tsp) Salt

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)

• Cold leftover mashed potato works great for this recipe.
• If not, peel, cube and boil potatoes in salt water. Drain and mash with a potato masher.
• Add all filling ingredients in a bowl.
• Combine well and set aside.

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 portions).
• 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 work too).
• Place the baking tray on the center rack.
• Bake for 8 to 10 minutes until puffed up and golden.
• Transfer to cooling rack for 10 minutes.
• Then keep them wrapped in kitchen cloth/towel or cheesecloth to keep them soft.

Recipe Notes

Storage

• Pita bread can dry out easily so always keep them wrapped. Since these have a filling in them they need to be stored in the fridge or freezer.
• If you 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).

Equipment

Mixing Bowl

Meas Cups and Spoons

Baking Tray

Cheesecloths

Nutrition Information

Calories: 178kcalCarbohydrates: 36gProtein: 5gFat: 1gSaturated Fat: 0gCholesterol: 1mgSodium: 767mgPotassium: 169mgFiber: 1gSugar: 3gVitamin A: 235IUVitamin C: 11.6mgCalcium: 37mgIron: 1.8mg

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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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

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You can also find a collection of my tutorials and recipes here on Pinterest.

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