For the dough
- 250 ml Warm water
- 2 1/4 tsp Instant dry yeast 1 envelope
- 2 tbsp Honey
- 4 tbsp Olive oil
- 1 tbsp Salt
- 380 grams All-purpose flour
- 60 grams All-purpose flour for kneading
For the filling
- 3 cups Mashed potato boiled and mashed or leftover mashed potato
- 1/4 cup Onions Sautéed but raw works too
- 1/2 tsp Garlic minced
- 1/4 cup Parmesan cheese optional
- 1/2 cup Parsley finely chopped
- 1/4 tsp Pepper
- 1/2 tsp Salt
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.
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.
- 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).
Calories: 178kcal | Carbohydrates: 36g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 767mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 11.6mg | Calcium: 37mg | Iron: 1.8mg