Cheese Stuffed Pita Bread
Calories: 14
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.
Ingredients
Pita dough (12 pitas)
- 320 g (1⅓ cups) Warm water
- 9 g (2¼ tsp) Instant dry yeast
- 30 g (2 tbsp) Honey
- 30 g (2 tbsp) Olive oil
- 9 g (1½ tsp) 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 tsp Black pepper
- ½ tsp 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 tsp Black pepper, ½ tsp 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 tbsp 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.
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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