This Turkish Pita comes together in about 30 minutes and is crafted all in one pot for a quick weeknight dinner that your family will love! Switch up the filling ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Trust me, once you make this, it might just become your new go-to recipe.
Ingredient Breakdown
Dough:
2½ Cups Plain Flour : A must for that deliciously soft dough. I prefer using all-purpose flour because it gives the best texture for this recipe. You can substitute whole wheat flour for a slightly healthier option, but the dough may be denser.
7 g Yeast (1 Sachet) : Fresh yeast makes your dough soft and fluffy. If you’re out of fresh, you can use instant yeast instead; just follow the substitute instructions on the sachet.
1 tsp Sugar : It’s essential for activating the yeast! I like to use granulated sugar, but brown sugar will work, too. Just keep in mind that it may slightly alter the flavor.
1 tsp Salt : The unsung hero in this recipe; it brings out all the flavors. Don’t skip it! Use kosher salt for a great result, but any salt will do in a pinch.
2 tbsp Oil : Adding a touch of oil helps give the dough a nice, tender finish. Depending on your preference, olive oil works beautifully in this recipe, or you could go with vegetable oil.
Warm Water : You’ll need about 1 cup of warm water (around 110°F) to activate your yeast and form the dough. Too hot? You’ll kill the yeast. Too cold? It won’t activate. So, you know, just right.
Filling:
500 g Lamb or Beef Mince : I typically use lamb for that rich flavor, but ground beef works beautifully as well. If you’re craving something leaner, ground turkey or chicken can work too!
1 Small Onion, Chopped : For a nice aromatic base. I prefer yellow onions for their mild flavor but white or even red onions can add a nice touch.
1 tsp Garlic : Fresh garlic makes everything better! Use 2-3 cloves, minced, if you’re like me and are a real sucker for garlic.
1 tsp Ginger : Fresh or powdered ginger adds an aromatic warmth. If you’re in a pinch, skip it, but I highly recommend keeping it in for those exotic vibes.
2 tbsp Oil : This will help with cooking the filling. Again, olive oil is my go-to, but feel free to use whatever you have on hand.
2 Peppers (Capsicum or Cayenne) : I like to use bell peppers for sweetness, but spicy peppers, like jalapeños or cayenne, can bring some kick if you’re feeling adventurous.
½ Cup Crushed Tomatoes (canned or fresh) : Adds moisture and flavor. If using fresh, make sure they’re ripe and juicy!
1 tsp Salt : Just a couple pinches will do!
½ tsp Cumin Powder : This spice is loaded with flavor and works beautifully. If you’re not a fan, coriander is a good substitute.
1 tsp Paprika : For a lovely earthy taste. Sweet paprika is my favorite, but smoked paprika adds an intriguing dimension.
½ Cup Mozzarella Cheese : Melted cheese makes everything better! This gives that gooey deliciousness. You could replace it with feta for a tangy twist.
Greens:
2 Cups Chopped Spinach Leaves : Fresh spinach adds extra nutrition and color. Don’t have fresh? Frozen works, too. Just make sure to thaw and drain the excess water.
1 Cup Sliced Mushrooms : For hearty texture and flavor. I’m obsessed with button mushrooms, but cremini or shiitake would be delightful as well.
1½ tsp Salt : A couple pinches for seasoning. You might want a bit more if you’re a salt lover like me!
1 tsp Chili Flakes : Adds just the right amount of heat. Adjust according to your spice tolerance.
⅙ tsp Black Pepper : Just a pinch for zestiness.
½ Cup Mozzarella Cheese : Yes, more cheese! Because why not?
Egg Wash:
- 1 Egg : This makes the pitas golden and shiny. If you want to go vegan, a mixture of plant milk with a bit of flour works as a substitute for that beautiful finish.
How to Make Turkish Pita
Dough Preparation:
Combine Ingredients (5 mins): In a large mixing bowl, stir together the flour, yeast, sugar, and a couple pinches of salt. Gradually add warm water while mixing (with your hands or a wooden spoon) until a dough forms. It should be slightly sticky but not overly so.
Knead (10 mins): Transfer your dough to a floured surface. Knead it with your hands for about 10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a bit more flour as needed. It’s a bit like giving the dough a mini massage!
Let It Rise (15 mins): Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 15 minutes until it has doubled in size. This step is crucial for fluffy Turkish Pita!
Spiced Lamb Filling:
Sauté Aromatics (5 mins): In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until translucent, stirring frequently. Toss in the minced garlic and ginger, and cook until fragrant.
Cook the Meat (5 mins): Add the minced lamb or beef to the skillet, breaking it apart with a spoon. Cook until browned, stirring occasionally. This will take around 5-7 minutes.
Add Veggies (5 mins): Stir in the peppers, crushed tomatoes, salt, cumin, paprika, and your choice of chili flakes. Bring to a simmer, then reduce heat and let it cook for about 5 minutes, letting those flavors meld together.
Mix Greens & Cheese (5 mins): Gently fold in the chopped spinach, sliced mushrooms, and mozzarella. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and let it cool a bit.
Assembly & Baking:
Preheat Oven (5 mins): Preheat your oven to 425°F (220°C).
Shape the Dough (10 mins): Once risen, punch down the dough and turn it out onto a floured surface. Divide into small balls (about the size of a tennis ball). Roll each ball into a flat round disc, about ¼ inch thick.
Fill & Fold (5 mins): Spoon a generous amount of the spiced meat filling onto one half of each dough circle. Fold it over to create a pocket and pinch the edges to seal securely.
Prepare for Baking (5 mins): Brush the tops of each pita with beaten egg to give it that gorgeous golden sheen.
Bake (15 mins): Place pitas on a baking sheet and bake for about 15 minutes or until they’re puffed and golden brown. You’re gonna love the aroma wafting through your kitchen!
The Final Touch:
- Cool and Serve: Allow the pitas to cool slightly before serving. I like to serve them warm with a side of yogurt or a simple salad. Trust me, your family will adore these!
Why I Love This Recipe
This is my go-to recipe when I want something comforting and satisfying. The blend of warm spices and gooey cheese is just perfection! I’m a real sucker for anything I can customize, and this Turkish Pita does just that. You can use whatever you’ve got on hand, and it always turns out incredible. Plus, it’s one of those recipes that definitely brings everyone together around the dinner table!
If you loved this Turkish Pita, be sure to check out my Turkish Lamb Stew, my Turkish Bulgur Pilaf and Adana Kebab, or my Turkish Chicken with Creamy White Sauce!
Why This Recipe Works
Customizable
The beauty of this Turkish Pita is its adaptability! You can use whatever ingredients you have on hand. Swap in different meats, veggies, or even meats without sacrificing flavor!
Quick & Easy
This recipe comes together all in about 30 minutes. Perfect for busy weeknights when you’re craving something hearty yet uncomplicated.
Comfort Food
Loaded with tons of flavor, these pitas are like a warm hug on a plate! The combination of spices and melt-in-your-mouth cheese ensures it’s a feel-good meal.
Budget-Friendly
Using simple, everyday ingredients, you won’t break the bank with this meal. It’s tasty and easy on the wallet!
Crowd-Pleaser
No doubt, the whole family will love it! Pair it with a fresh salad to make it even more delightful.
Serving & Storage
How to Serve This Turkish Pita
These pitas are perfect on their own or with a side of yogurt or tzatziki sauce for dipping! A simple green salad with a lemony vinaigrette complements the flavors beautifully.
Storage
These Turkish Pitas keep well in the fridge for up to 3 days. Storing them in an airtight container will help maintain their soft texture.
Reheating Instructions
To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also microwave them, though they might lose a bit of texture.
Freezer Friendly
Yep! You can freeze baked pitas for up to 3 months. Just make sure they’re fully cooled and stored in airtight bags before freezing. When you’re ready to eat one, thaw overnight in the fridge and then reheat.
Every bite of these Turkish Pitas is a warm embrace, a comforting blend of spices and cheesy goodness that brings the family together! So put on your favorite tunes, whip up these adorable pitas, and get ready for an incredible taste experience. Enjoy! Follow us on Pinterest for daily meal inspiration!
Turkish Pita
Ingredients
Method
- In a large mixing bowl, stir together flour, yeast, sugar, and salt. Gradually add warm water while mixing until a dough forms.
- Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 15 minutes until doubled in size.
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add onion and cook until translucent.
- Add minced garlic and ginger, and cook until fragrant.
- Add minced lamb or beef; cook until browned, stirring occasionally for 5-7 minutes.
- Stir in peppers, crushed tomatoes, salt, cumin, paprika, and chili flakes. Bring to simmer, then let cook for 5 minutes.
- Fold in spinach, sliced mushrooms, and mozzarella. Cook until spinach wilts, about 2-3 minutes.
- Preheat the oven to 425°F (220°C).
- Punch down the dough, divide into small balls, and roll each into a flat round disc.
- Spoon filling onto one half of each disc, fold over, and pinch edges to seal.
- Brush the tops with beaten egg.
- Bake on a baking sheet for about 15 minutes or until puffed and golden.
- Allow pitas to cool slightly before serving. Serve warm with yogurt or salad.