Cheese Pita

Main courses
Serves 4 – Preparation time: 50 min


  • 500 g flour
  • 350 ml water
  • 2 tsp salt
  • 2 tsp dry yeast
  • 1 tbsp vegetable oil


  • 200 g Sütdiyarı 60%
  • 6-7 onions
  • ½ bunch fresh basil
  • ½ bunch parsley
  • 1 bunch chard leaf


Start by making the dough for the cheese pita. Add the flour, yeast, salt, water and olive oil into the dough-mixing container and begin kneading the dough. After kneading it well, cover and leave it for 30 minutes for fermentation.

For preparing the filling, cut the fresh onions, parsley, basil and chard leaves into thin pieces. Take the cut materials into a container, grate the cheese over it, and mix it.
Divide the fermented dough in four equal pieces. Using a rolling pin, spread each piece into a pita form of 35-40 cm long and 8-9 cm wide on a floured surface. Put and spread plenty of the filling on the dough pieces. Curl the edges of each dough so as to cover a part of the filling. Bake them in the oven preheated to 200°C for 15 minutes until their tops are sufficiently fried. After you remove them from the oven, rub butter on the dough edges before you slice and serve the pitas.