Stuffed Pita Bread

Rate this recipe 
4.666665
Average: 4.7 (3 votes)
Servings 
6-8 pitas

Soft tasty pitas stuffed with a delicious spicy filling, salad and some sauce.

Ingredients
1 1/2 cup
all-purpose/plain flour
3 tbsp.
oil
1 tsp.
salt
1/2 tsp.
instant yeast
2 tbsp.
milk
warm water as needed to knead the dough
Instructions 

Add the milk to the water and heat it up so it's slightly warm. Mix the flour, oil, salt and yeast then make a hole in the center and pour the water & milk, then gently combine, and knead thoroughly until the dough is soft and smooth.

Wipe some oil on the palms of your hands and rub over the lump of kneaded dough, then cover and let it stand for about an hour until it rises to about double it's size.

Once well-risen, make 8 balls of equal size. Roll out each ball gently and evenly (do not lean/press down hard on the ball of dough, you need to use a light hand) to a diameter of about 3 inches each. (You can make 6 balls if you prefer bigger pitas)

Place the rolled-out pitas on a lightly floured surface and cover them with brown paper or light towel so that not too much air can get in. Leave them to stand for about 2 hours until they rise again.

Heat up a heavy roti pan, and place one roll in the center. Put the heat on very low and don't move the pita. When you notice it starting to rise, gently press down with a flat roti spoon so that the air building up inside itl gets distributed evenly. Then gently lift and flip it to the other side. Dip the tip of your spoon in oil n gently wipe over the pita n under it. Once done on both sides, remove and place on a plate and proceed with the next one.

Try not to pile the pitas on top of each other until after they have cooled. This keeps them nice and plump for filling.

To store these, you can wrap them in cling film and freeze for up to 3 weeks. For the filling you can use any mixture of your choice with salad, just slit the pitas and stuff them.

HERE are some suggestions for fillings you can use.  Enjoy!

 

Comments

Fauzia's Kitchen Fun's picture

W/Salaam, I use Instant yeast, not fresh yeast.

Assalamualaikum... Your recipes seem to be tempting and i luv trying new things. The yeast you hav mentioned in your recipes are fresh yeast. What is the alternative for it? Jazakallahu khair

As salamoualaikoum

Yummy!!!!my kids wil love your recipes.you are an expert.keep it up!!!

assalam o alaikom fauzia by white flour do u mean maida I want to try these tonight.

Fauzia's Kitchen Fun's picture

W/Salaam, yes maida.

What filling did you use in pita?

Fauzia's Kitchen Fun's picture

Spicy chicken filling, from the filling folder. Link is given at the end of the recipe.

Dear Fouzia, how much water? About 1/4 of a cup?

Fauzia's Kitchen Fun's picture

Hi! It’s generally difficult to estimate how much water/milk is needed exactly as different flours absorb differently and different altitudes affect absorption rates. Mix half a cup of milk with half a cup of water. Warm it up, then gradually add and knead the dough. Use as much as it will take to get the dough to a soft and smooth consistency. You may need more water/milk or you may not need to use all. Once you’ve got the hang of it with your particular brand of flour, you will know for sure for next time.

jezakAllah fr ur recipies...they r yummyyy:))

Alhamd I tried and it was a hit, thank you!

Hi can i freeze this?

Fauzia's Kitchen Fun's picture

Hi, yes you can. Freeze the pitas without any filling, make sure to wrap them well.

what's d difference between pita bread dough and d bun dough? cant I use d pita bread dough to make buns? I am confused..

Fauzia's Kitchen Fun's picture

Different buns may have different ingredients/recipes. Check for the specific bun recipe you want to make and use the ingredients given for best results.

HI! Can you say what type of filling suits this????? soon as possible sister!

Fauzia's Kitchen Fun's picture

Hi, I have given a link at the bottom of the instructions as a guide on different fillings that can be used, please refer to that.

Hi, if I want to freeze them should i complete cook them on roti tawa and then wrap in cling and freeze? Wont they get hard and taste not fresh? Or even soggy perhaps?

Fauzia's Kitchen Fun's picture

Yes cook them completely, wrap them well and freeze. They should be perfect for up to 3 weeks. You can then warm them up in a toaster oven or a regular warm oven. They will not get soggy if you do not fill them.

A.a if it doesn't rise well after 2hrs is there anything can do?

Fauzia's Kitchen Fun's picture

W/Salaam, not really. It means the yeast was not properly activated or is not very fresh. You might want to check my note on this, found in the tips and tricks section of this website. :)