Cheese Stuffed Herbed Pita

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.