This type of meat stuffed pita is popular in Middle Eastern cuisine. It is usually stuffed with beef or lamb flavoured with aromatic spices and seasonings. A dip of yogurt, sesame paste, lemon juice, and herbs is commonly served alongside these delicious little pockets.
I made my own pita, but this recipe can easily be done with store bough pita. It’s mostly about the filling and the dip. But knowing you I’d guess you will be making your own bread. It is super easy after all and it will of course be better.
You can use any spices you like when making the filling. If you don’t want to bother looking for or can’t find some of them, then you can swap them for others or leave them out.
If you want to make the pita on the same day let it bulk ferment for 1.5 hours at room temperature with a fold halfway through. I would suggest reducing the amount of water to 170g (6oz) to make the dough easier to handle.
This recipe makes 8 pieces. It’s enough for two very greedy people.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
125g (4.4oz) white bread flour
125g (4.4oz) whole wheat flour
5g (0.17oz) salt
2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.26oz) fresh yeast
5g (0.17oz) olive oil
180g (6.35oz) water
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
For the filling –
250g (8.8oz) ground beef or lamb
50g (1.75oz) onion
2 garlic cloves
15g (0.5oz) tomato paste
5g (0.17oz) paprika
4g (0.14oz) salt
3g (0.1oz) cumin
3g (0.1oz) coriander
2g (0.07oz) black pepper
2g (0.07oz) allspice
1g (0.035oz) clove
1g (0.035oz) nutmeg
1g (0.035oz) cinnamon
0.5g (0.017oz) cardamom
For the dip –
1 garlic clove
15g (0.5oz) lemon juice
5g (0.17oz) parsley
30g (1oz) tahini
200g (7oz) yogurt
Salt and pepper
Method
- Make the filling. Combine all ingredients and mash together. Divide into 8 equal pieces. Cover and refrigerate until needed.
- Make the dip. Combine all ingredients and mix together. Cover and refrigerate until needed.
- Make the dough. Combine the water, yeast, salt, and olive oil. Mix well to dissolve the salt. Add the flours and mix to a dough. *Desired dough temperature around 24C (75F). If it turns out a little cooler, like mined did, it’s ok.
- Cover and refrigerate for 30 minutes.
- Fold.
- Cold ferment for 18 – 24 hours.
- Divide the dough into 4 equal pieces and shape into balls. Cover and proof for 1 hour.
- Pre-heat the oven to 240C (465F) fan on or 250C (480F) fan off. Also, pre-heat your baking tray/steel/stone or whatever you plan to bake the pita on.
- Roll the dough into a flat disc shape.
- Bake for 3 – 4 minutes until puffed up and slightly browned. Leave to cool down.
- Cut each pita in half and fill with the meat mix. Flatten. Brush with oil on both sides.
- Cook on medium heat for 4 – 5 minutes. Flip every minute.
Leave to cool down slightly and tuck in!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
