Dill & Feta Stuffed Greek Pita
Make soft and fluffy Greek pitas from scratch with this simple, foolproof recipe. Fresh, warm, and so delicious - much better than store-bought! Stuffed with fresh dill and feta cheese, you'll be making these regularly!
Servings: 10 pitas
Calories: 263kcal
Ingredients
- 1 tablespoon maple syrup
- 1 ½ cups warm water, divided
- 2 teaspoon quick rise instant yeast
- 4 cups all purpose flour
- 2 tsp salt
- 2 tablespoon olive oil, more for the bowl
- 1 cup feta, crumbled
- ¼ cup fresh dill, chopped packed
Instructions
- To a large bowl add maple syrup, ½ cup warm water and yeast. Let sit for 2-3 minutes.
- Add flour, salt, olive oil and remaining 1 cup warm water (you'll likely need to get new water, because your original will have cooled). Combine well with your hands. Once all the flour is mixed in, transfer to a lightly floured surface and knead until dough comes together and is smooth and elastic, about 3-5 minutes. Transfer to a lightly oiled large bowl.
- Let rest for about 1 hour, or until doubled in size.
- Meanwhile, make your stuffing. Add your crumbled feta to a small bowl (make sure the feta is well crumbled into very small pieces), and then add your dill. Mix until they are well combined. Set aside in the fridge.
- Once your dough has double in size, turn it out onto a lightly floured surface. Using a bench scraper, divide your dough into 10 equal sized pieces. Each one will be about 95-100g. Then shape each piece into a ball.
- Working with one ball at a time, gently press your thumbs into the centre of the ball, and then work around the ball to create a bowl-like shape. Add 1 tablespoon of your feta and dill mixture into the centre of the dough and then gently pinch the edges back together to close the dough and lock the stuffing inside. Once the stuffing is securely in place, roll the dough back into a ball. Repeat this process with each dough ball.
- Once your dough balls are stuffed, use your hands or a rolling pill to shape them into pitas. Aim for 6" in diameter. They don't have to be perfect circles. And some feta might peek through or come through the dough. That's fine.
- Cover the rolled out pitas with parchment paper or a clean towel, and let them rise again for another 15-20 minutes.
- Lightly brush both sides of the pitas with olive oil.
- Put a large frying pan over medium heat. Let the pan get hot before placing the first pita on it. Once one side is golden brown, flip over and cook the other side. The first one will take the longest, but you will cook each side about 2-4 minutes, or until golden brown. You don't want the heat too high, or the outsides will burn without cooking the inside.
- Remove from the heat and place on a wire rack to cool. Repeat with the 9 remaining pitas.
- Enjoy them on their own, or as a meal with some grilled veggies, halloumi, hummus, tzatziki and pickled onions.
Notes
PITAS STICKING TOGETHER: once your pitas are rolled out and are doing their second proof, I like to lay them on a parchment paper lined baking sheet (about 4-6 to a sheet) with a drizzle of oil on the bottom. If your pitas are touching they will stick together, so make sure you oil any spots that are in contact with other pitas.
DIFFERENT HERBS: I love feta and dill, but you could try basil, oregano, or other herbs if you'd like.
HOW TO STORE: keep in the fridge for 2-3 days. Reheat in the oven, on the grill, or on the stove in a pan (similar to how you cooked them).
HOW TO SERVE: serve with hummus, tzatziki, pickles onions, grilled/roasted vegetables and falafels.
Nutrition
Serving: 1pita | Calories: 263kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 243mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg
