Soft flavourful cheese stuffed herbed pita to make any meal better! Serve this as a snack or a side to your dish!

One of my favourite homemade breads to make are greek pocketless pita. Apart from being relatively easy to make, they are so flavourful and go so well with so many foods! However, one of my favourite ways to eat it, is to simply toast it slightly and enjoy it on its own as a snack. To enhance this as a snack, I started filling them up with cheese! It was such a game changer as it makes them so delicious! In addition, when making them with cheese I like to add herbs to the pita dough.

How to make the Cheese Stuffed Herbed Pita?

Making these cheese stuffed herbed pita is definitely hassle free! Start by activating the yeast in water with sugar. Once all bubbly, add half of the flour, mix it well until you get a thick batter. Add the oil and salt and mix well. Slowly add the flour and the herbs. Knead the dough until you get a smooth dough ball. Let rest for an hour. Whilst the dough is resting, shred your favourite cheese. When the dough is proofed, divide the dough into 8. Fill each piece of dough with cheese in the middle and form into a ball. Place the balls on a lined baking tray and let rest for another hour.

Heat a cast iron, skillet or a non-stick pan and slightly drizzle some oil on the surface. Flatten the dough balls one at a time, leaving the others covered so that they don’t dry. Cook the pita for about a minute on each side. Serve the pita warm so that the cheese will be all melty and stringy.

FAQs

Which cheese is best to use?

For these pita, I don’t recommend that you use ready shredded cheese as this won’t give the melted cheese desired. I like to shred the cheese myself whilst the dough is resting. The ideal cheese to use is low moisture mozzarella cheese, provolone, cheddar and gouda.

What is Herbes de Provence?

Herbes de Provence is a mixture of herbs which you find easily at any supermarket. This herb mix is made from thyme, marjoram, oregano, rosemary, basil, tarragon, sage, bay leaves and fennel. If you can’t find this mix you can easily use any herb from this list above, either just choose one or mix several together. In addition, you can also substitute this mix with your favourite herb mix such as Italian herb mix!

How to serve these pita breads?

I like to enjoy these stuffed pita breads as a snack or as side to a soup for a light lunch. However, you can easily use these pita bread as vessel to top with your favourite meats and vegetables.

Ingredients

450 g 00 flour/bread flour
250 ml water lukewarm
2 tbsp olive oil
2 tbsp herbes de Provence
1 tsp active dry yeast 4 g
3/4 tbsp sugar 12 g
3/4 tbsp salt 15 g
160 g low moisture mozzarella cheese shredded

Instructions

In a large bowl add the lukewarm water, sugar and yeast. Let the yeast activate for about 15 minutes until foamy.
To the yeast add half of the flour and the herbs, and mix together. It should look like batter.
Add the salt and olive oil to the mixture and combine.
Start adding slowly the remaining flour until a dough is formed. Knead for about 10 minutes until you get a smooth dough.
Place the dough in a well oiled bowl and cover with a damp towel. Let rise for 1 hour in a warm place in your kitchen. Until it doubles in size.
Once the dough has risen, punch it down and divide the dough into 8 equal pieces.
Form the divided dough into balls and stuff with about 20g of shredded cheese.
Place the balls on a floured sheet pan, cover and let rest for another hour.
Heat a cast iron, skillet or a non-stick pan and slightly drizzle some oil on the surface.
Start flattening the dough balls one at a time, leaving the others covered so that they don’t dry. The dough is soft so it can be opened by hand in a flat circle, however you can also open the dough on a floured surface with a rolling pin.
Place the pita dough on the hot cast iron and cook for about 1 minute, turn and continue cook on the other side. This is a quick process so don’t leave the stove while cooking the pita.
Place the cooked pita on a towel covered plate and cover the pitas with another towel so that they keep warm and don't dry.
Repeat the process until all the pitas are cooked. Serve these pitas warm.

Notes

Pita Bread can be stored in the fridge in a plastic bag or container for about 4 days, they can also freeze nicely for about 3 months. Once you want to eat them just heat them up slightly.

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!

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Cheese Stuffed Herbed Pita

How to make the Cheese Stuffed Herbed Pita?