Cheesy Pita Burrito


Cheesy Pita Burrito


  • 2.5 cups flour
  • 1 tablespoon of active dry yeast
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of salt
  • Half a cup of warm water
  • 3 tablespoons of vegetable oil

For the filling

  • 1/2 pound of full-fat white cheese
  • 1 cup of mixed sweet peppers
  • 1 teaspoon of dried mint
  • 3 tablespoons of olive oil

For the top

  • Egg yolk


Put yeast and sugar in a small bowl. Add warm water into, mix a little and wait 1-2 minutes for fermenting. Sift two cups flour into the kneading bowl. Open the center of flour and add salt and oil. Then add the yeast, the dough will begin to recover. Add the other half cup of flour slowly if needed. According to the quality and intensity of dough, the stage may require more water. The dough in the consistency of the earlobe will be obtained. Rest the dough to ferment in warm place for about 1.5 hours. In another bowl, put 1/2 pound of white cheese and smash with the help of fork. Chop peppers randomly and add them into cheese. After addition of mint and olive oil blend the mixture thoroughly. Put the rested dough on a floured counter. Roll out dough in half an inch thick. Die-cut them in a circle size of a saucer. Put abundance cheese into the middle of each circle dough. Merge them slowly –the upper sides should be opened- and arrange them into rounded tray–the knuckles should be placed in cavities. This process is repeated until all the dough. At the latest, apply on the egg yolks and cook at 350 degrees for 30-35 minutes.

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