Recipe courtesy of Molly Yeh
Jumbo Cheesy Stuffed Pitas
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- Level: Intermediate
- Total: 3 hr 15 min (includes rising times)
- Active: 45 min
- Yield: 6 pitas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 26 g
- Saturated Fat
- 10 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 523 mg
Molly is a huge fan of pita. She loves its hardiness and versatility. These pitas are stuffed with feta cheese, reminiscent of the cheese-stuffed breadsticks she would get in high school at the lunch cafeteria…but a little fancier for her dinner party friends.
- Level: Intermediate
- Total: 3 hr 15 min (includes rising times)
- Active: 45 min
- Yield: 6 pitas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 569
- Total Fat
- 26 g
- Saturated Fat
- 10 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 21 g
- Cholesterol
- 49 mg
- Sodium
- 523 mg
Ingredients
Pita:
Filling:
Optional Garlic Oil Topping:
Directions
- For the pita: In a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook, whisk together the bread flour, whole wheat flour, sugar, yeast and salt. Add the water and oil and use a stiff rubber spatula or wooden spoon to mostly combine into a shaggy dough. Knead, either on a work surface or adhere the bowl to the stand mixer and knead on medium speed (adding more bread flour if the dough is too sticky to work with), until the dough is smooth and slightly sticky, 7 to 10 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap or a towel and let rise at room temperature until doubled in size, 1 to 2 hours.
- Arrange oven racks in the upper middle and lower middle positions. Preheat the oven to 500 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside.
- For the filling: In a small mixing bowl, combine the feta, thyme, red pepper flakes and lemon zest. Mash lightly with a fork. Set aside.
- Dust a clean work surface with flour. Turn out the dough and divide it into 6 equal balls. Place them 2 inches apart on the baking sheets, cover them loosely with plastic wrap or a towel and let rise for 30 minutes.
- Roll each ball of dough into about a 7-inch circle and top with a slice of mozzarella (tearing to fit if needed) and about 1 heaping tablespoon of the feta mixture. Gather the edges of the dough and pinch them to seal, then gently flatten the dough with your palm into a 5- to 6-inch circle. Place the dough rounds seam-side down back on the baking sheets.
- Bake until the pitas are puffy and lightly browned in spots; begin checking for doneness at 6 minutes. The pan on the lower rack may need a little longer; feel free to move it to the upper rack once the top pan comes out. Let cool slightly and serve.
- For the optional garlic oil topping (if making): Heat the oil and butter in a small saucepan over medium-low heat. Add the garlic and crushed red pepper flakes and simmer lightly, swirling occasionally, for 2 minutes. Brush over the warm pitas and sprinkle the tops with the Parmesan, parsley and za’atar.
- Store leftovers in an airtight container in the freezer for up to a few months. To reheat, microwave for 45 to 60 seconds, then crisp up the exterior in a toaster oven or hot skillet.
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