Description
Golden, pan-toasted cheese stuffed herb pitas made with a simple yogurt-based dough and filled with melty mozzarella and fresh parsley. Easy, quick, and totally satisfying.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup Greek yogurt
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1½ cups shredded mozzarella cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and garlic powder.
- Add Greek yogurt and mix until a rough dough forms.
- Knead the dough on a floured surface for 3–4 minutes until smooth.
- Divide dough into 4 pieces, roll into balls, then flatten each into a circle about ¼ inch thick.
- Place shredded cheese and parsley on half of each circle, fold over and seal the edges tightly.
- Heat a non-stick skillet over medium heat and brush with olive oil.
- Cook pitas for 2–3 minutes per side until golden brown and cheese is melted.
- Transfer to a plate and let cool slightly before serving.
Notes
- Use room temperature yogurt for easier mixing and softer dough.
- Don’t overfill to prevent leaking cheese.
- Freeze cooked pitas in airtight container for up to 1 month.
- Reheat in a skillet to regain crispy texture.
Nutrition
- Serving Size: 1 pita
- Calories: 310
- Sugar: 2g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 25mg
Keywords: cheese stuffed pita, herb pita, easy stuffed flatbread, cheesy pita snack, yogurt dough recipe