Cheese Stuffed Pita Bread Recipe
These Cheese Stuffed Pita Bread with Roasted Peppers are one of the greatest things I've created this year. They're extremely fun to make and an incredible alternative to a grilled cheese sandwich.
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Servings: 10 pitas
Ingredients
For the pita dough
- 360 g all-purpose flour
- 180 ml lukewarm water
- 1½ tsp sugar
- 7 g instant yeast
- 3 tbsp olive oil + more for cooking
- 1½ tsp salt
For the filling
- 65 g roasted red pepper
- 300 g grated or granulated mozzarella
- 50 g cream cheese at room temperature
- Salt and pepper to taste
Instructions
For the pita dough
- Mix all the ingredients in a bowl and bring the dough together. Knead for 15 minutes by hand or 10 minutes with a stand mixer and the hook attachment.
- Place the dough in a clean bowl and cover with a lid or plastic wrap. Let proof for one hour in a warm environment or until it doubles in size.
For the filling
- Use a fork to mash the roasted red pepper into small pieces. Mix with the rest of the ingredients.
Shaping
- Remove from the bowl and flatten the dough to remove the air. Weigh it and divide it into 10 equal parts.
- Flatten each piece of dough and fill them with a generous amount of the filling.
- Fold the edges of the dough towards the inside and flip to have the union against the surface. Roll it around to help seal the bottom. Don't flour the surface during the shaping. Flatten the piece slightly and place it on a baking tray.
- Repeat with all the pieces.
- Cover the tray and let them proof for 40 minutes in a warm environment or until they double in size.
Cooking
- Preheat a large pan over medium heat. Add a drizzle of olive oil and place 2-3 pieces of dough on top. Flatten them slightly with the back of a spatula. Flip it after 4 minutes. Also flatten it slightly at this point.
- Cook on the other side also for 4 minutes. Repeat with all the pitas.
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