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 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, or falafel. When I shared my recipe on how to make homemade easy pita bread I spoke in detail.
Pita stuffed with cheese filling
Dough
Yeast – In a small bowl combine lukewarm water, yeast, honey, and oil. Stir well and set aside 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.
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. Punch down, 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 it 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 pepperPro 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 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 towel or cheesecloth to keep them soft.
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Frequently asked questions
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