Stuffed Pita with Minced Meat and Cheese
Soft homemade pita bread stuffed with seasoned minced meat, vegetables, and melted cheddar cheese, pan-cooked to golden perfection. No oven needed.
Ingredients
For the Dough
- 450 g all-purpose flour
- 40 g flour for the yeast mixture
- 10 g dry yeast or 20 g fresh yeast
- 300 ml warm water
- 10 g sugar
- 10 g salt
- 20 ml olive oil
For the Minced Meat Filling
- 300 g minced meat
- 1 onion finely chopped
- 1 bell pepper finely chopped
- 1 green pepper finely chopped
- 1 garlic clove minced
- 1/2 cup tomato sauce
- Salt and black pepper to taste
For Topping
- 1 cup grated cheddar cheese
Instructions
- Mix the dry yeast with warm water. Stir in the sugar and sprinkle the 2 tablespoons of flour on top. Let sit for 5 minutes until foamy.
- Add the remaining flour, salt, and olive oil. Knead into a soft dough. Cover and let rise for 30 minutes.
- Heat a pan and cook the minced meat until the liquid evaporates. Add oil, then sauté the onion, peppers, and garlic until softened.
- Season with salt and black pepper, stir in the tomato sauce, and simmer for a few minutes. Remove from heat and let cool slightly.
- Divide the risen dough into equal balls. Flatten each into a disc, add a spoonful of filling and a sprinkle of cheese in the center, then fold and seal the edges.
- Gently flatten the stuffed dough with your hands into a wider disc.
- Cook on a lightly greased pan over medium-low heat for a few minutes per side, until golden brown.
- Brush lightly with butter and serve warm.
Notes
Store leftovers in the fridge for up to 3 days, or freeze uncooked stuffed pitas for up to 2 months. Cook frozen pitas straight from the freezer, adding a couple of extra minutes per side.