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.
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 ballPro-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 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. 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.
Frequently asked questions
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