Stuffed Fluffy Pitta Breads (No Yeast)
These are incredibly tasty – the first time we made them, we weren’t even hungry but couldn’t help ourselves and scoffed nearly the whole batch! Whether baked or pan-cooked, they puff up beautifully and surprise with warm, melty, fragrant centres.
Takes 50 minutes
Serves 6
Ingredients
For the quick pitta dough (no yeast):
- 300 g 2 cups self-raising flour
- 250 g 1 cup unsweetened plant-based yoghurt
- 1 tbsp olive oil
- ½ tsp salt
- Extra flour for dusting
Filling 1 – Spanakopita-inspired (makes 3 pittas):
- 1 tbsp olive oil
- 1 large onion
- 2 cloves of garlic
- 400 g 6 packed cups fresh or frozen spinach or chard
- 20 g ½ cup, chopped fresh mint leaves
- Juice of 1 lemon
- ¼ tsp ground black pepper
- Salt to taste
Quick-fire cashew feta (for Filling 1):
- 75 g 1 cup cashew nuts
- 1 tbsp lemon juice
- ¾ tsp salt
- 3 tbsp olive oil
Filling 2 – Red pepper, almond & bean (optional, makes 3 pittas):
- 75 g about ⅓ cup Happy Pear Spicy Red Pepper Pesto
- or
- A mix of roasted red peppers white beans, and ground almonds blended into a paste
Instructions
Make the dough:
- In a mixing bowl, combine the flour, yoghurt, olive oil, and salt. Mix until a dough forms, then knead on a floured surface for 2–3 minutes until smooth. Divide into 6 equal portions and shape into balls. Cover and set aside to rest while you prepare the fillings.
Make the spanakopita filling:
- Peel and finely chop the onion and garlic. Heat olive oil in a large pan over medium heat. Sauté the onion for 5–6 minutes until softened, then add the garlic. Stir in the spinach or chard with a generous pinch of salt and cook until wilted. Let cool slightly, squeeze out any excess moisture, and finely chop. Stir in the mint, lemon juice, pepper, and salt to taste.
Make the quick-fire cashew feta:
- Roughly chop or blend the cashew nuts, lemon juice, salt, and olive oil in a food processor or blender until creamy but still a little textured. Fold into the cooled spinach mixture and mix well.
Assemble the pittas:
- Roll each dough ball into a 12cm (5 in) circle on a lightly floured surface. Place about 2 tbsp of the spanakopita filling in the centre. Bring the edges together and pinch to seal, then gently flatten into a disc about 2cm (0.8 in) thick, keeping the seam side down. Repeat with the remaining spanakopita filling. For variety, fill 2–3 with the red pepper pesto or bean-almond mix instead.
Cook the pittas – Choose your method:
- Pan-fry (golden crust):
- Heat a non-stick or lightly oiled pan over medium heat. Cook each pitta for 3–4 minutes per side until golden and puffed.
- Oven-bake (easy batch):
- Preheat the oven to 220°C (428°F). Place pittas on a parchment-lined baking tray, brush with olive oil, and bake for 10–12 minutes until puffed and golden.
Serve warm:
- Enjoy hot with herby olive oil, tahini drizzle, or lemon yoghurt.
