Potato Stuffed Pita Bread

This potato stuffed pita bread is a classic often found in Middle Eastern bakeries. A basic pita bread dough folded over a generous potato filling 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 bread with potato filling
• More flatbread recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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.

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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 mashed potato filling but you can also use a variety of cheeses
• 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
  • 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 ½ teaspoon garlic powder. 
  • Onions - you can use chopped onions, shallots, green onions, etc.
  • Herbs - I usually use chopped parsley or cilantro. But, any fresb herbs you like would be great.

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Pita bread with potato 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

• Potato filling - Peel, cube, and boil potatoes in salted water. Drain and mash with a potato masher. Add all filling ingredients to a bowl and set aside.
• 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 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.
• 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.

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More flatbread 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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Printable Recipe

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