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

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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