Jumbo Cheesy Stuffed Pitas Recipe

Jumbo Cheesy Filled Pitas Recipe | Molly Yeh

Jumbo Cheesy Filled Pitas

Difficulty: Intermediate

Makes: 6 pitas

Nutrition Per Serving (1 of 6): Calories: 569 Fat: 26g Saturated Fat: 10g Carbs: 66g Fiber: 6g Sugars: 4g Protein: 21g Cholesterol: 49mg Sodium: 523mg

Total Time: 3 hours 15 minutes (includes resting)

Hands-On Time: 45 minutes

Molly has always loved pita for its sturdiness and versatility. These oversized pitas are generously filled with feta and a slice of mozzarellaa grown-up take on the cheesy breadsticks she remembers from school cafeteria days, perfect for serving at a casual dinner.

Ingredients

• Pita Bread Dough:
• 2 1/4 cups (292g) bread flour, plus extra for dusting (all-purpose can be substituted)
• 1 1/2 cups (195g) whole wheat flour
• 1 1/2 tbsp (19g) sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/2 tsp kosher salt
• 1 1/2 cups (360g) warm water (105110F)
• 3 tbsp (38g) extra-virgin olive oil, plus more for greasing the bowl

• Filling:
• 4 oz (113g) feta cheese, crumbled
• 1 tsp chopped fresh thyme
• 1/2 tsp crushed red pepper flakes
• Zest of 1 lemon
• 6 slices deli mozzarella cheese

• Optional Garlic Oil Finish:
• 2 tbsp (25g) extra-virgin olive oil
• 1 tbsp (14g) unsalted butter
• 2 garlic cloves, finely chopped
• A pinch of crushed red pepper flakes
• 2 tbsp (15g) shredded Parmesan cheese
• A handful of fresh Italian parsley, finely chopped
• Zaatar for sprinkling

Directions

1. For the pita dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, whole wheat flour, sugar, yeast, and salt.

2. Pour in the warm water and olive oil and mix until a rough dough forms. Knead by hand or with the mixer on medium, adding a little more bread flour if the dough is extremely sticky, until the dough is smooth, elastic, and slightly tacky, about 710 minutes.

3. Transfer the dough to a greased bowl, turning to coat in oil. Cover with plastic wrap or a towel and let rise at room temperature until doubled, about 12 hours.

4. Position oven racks in the top-center and lower-center. Preheat the oven to 500F. Line two rimmed baking sheets with parchment and set aside.

5. For the filling: In a small bowl, combine the crumbled feta, chopped thyme, crushed red pepper flakes, and lemon zest; mash together slightly with a fork and set aside.

6. Lightly flour a clean work surface. Turn out the risen dough and divide it into 6 even pieces. Arrange the pieces on the prepared baking sheets about 2 inches apart. Loosely cover with plastic or a towel and let rest for 30 minutes.

7. Roll each dough ball into a circle about 7 inches wide. Place a slice of mozzarella (tear to fit if needed) on each circle and top with about 1 tablespoon of the feta mixture. Gather the edges to encase the filling and pinch closed, then gently flatten each ball to a 56 inch round. Place seam-side down on the baking sheets.

8. Bake until the pitas puff and are lightly golden in spots, checking after 6 minutes. The sheet on the lower rack may need an extra minute or two; move it higher if necessary. Let the pitas cool briefly before serving.

9. For the optional garlic oil: Warm the olive oil and butter in a small saucepan over mediumlow heat. Stir in the garlic and a pinch of red pepper and cook gently, swirling occasionally, about 2 minutes. Brush the mixture onto warm pitas and finish with Parmesan, parsley, and zaatar.

10. To store: Leftover pitas may be frozen in an airtight container for several months. To reheat, microwave for 4560 seconds, then crisp briefly in a toaster oven or a hot skillet.