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Stuffed pita from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 873) by Mark Bittman

  • feta cheese
  • dill
  • eggs
  • all-purpose flour
  • butter
  • instant yeast
  • roasted sesame seeds

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Notes about this recipe

  • Eat Your Books

    Can substitute bread flour for all-purpose flour, blue cheese for feta cheese.

  • Rutabaga on June 22, 2017

    The feta and dill filling is quite tasty, although my six-year-old did not agree (the one-year-old, on the other hand, was happy to eat it). My pitas puffed up significantly in the oven. but were soft and tender. I baked them on a baking steel, and found that they baked best at 450, not 350 as noted in the recipe. Even at 450, they needed 10-15 minutes to really bake thoroughly and get a nice golden crust. For the filling, I used only two eggs but kept the other amounts the same. This kept it from being too eggy for my husband, who dislikes the taste of eggs, and I didn't find this caused any issues.

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