With my Greek pita bread recipe, you will never need to buy pita again! It’s so fluffy and so easy to make.This cheese stuffed version is amazing!
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While the pita dough is on it's first rise, mix together the shredded mozzarella cheese, crumbled feta cheese and garlic powder. Use a fork to sort of mash it together. Set aside.
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After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 6 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
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Once divided into 6 equal pieces, use your hands to flatten each of the 6 pieces of dough. Divide the cheese mixture between the 6 pieces of pita dough.
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Use your hands to sort of pinch the dough up and in towards the centre, to seal the cheese inside the dough and form a ball. Place the dough balls on a parchment lined baking sheet and let rest covered with a tea towel for 1 more hour.
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After the second rise, roll each dough circle into 5 inch wide circles. Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat.
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Cook for 30 seconds and flip. Cook for 30 more seconds. Then, drizzle about 1 tbsp of olive oil on the pita (both sides). Cook for 5 more minutes, flipping every minute for a total of 6 minutes.
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The pita should be a deep golden brown and puffed up. Repeat the cooking process until all 6 pitas are cooked. Enjoy topped with our ranch dressing or your favourite ranch dip.
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