Savory Baked Stuffed Pita Bread with Chole Masala and Roasted Eggplant
1 hour 35 minutes
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About Savory Baked Stuffed Pita Bread with Chole Masala and Roasted Eggplant
Imagine biting into a warm, pillowy pita bread overflowing with aromatic Indian spices and the creamy melt of cheddar cheese. This Savory Baked Stuffed Pita Bread is a delightful fusion of Indian and Mediterranean flavors, guaranteed to tantalize your taste buds.The hearty filling features spiced chole masala, tender roasted eggplant, and melted cheddar, all nestled within nutritious whole wheat pita pockets. It's a satisfying and wholesome meal that's surprisingly simple to create.Craving a different flavor adventure? This versatile recipe welcomes endless variations! Swap in corn, paneer, or shredded chicken for a completely new taste experience. Perfect for any time of day, from breakfast to dinner.
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Recipe Time & More
Prep1 hour 30 minutes
Cook5 minutes
Total1 hour 35 minutes
Ingredients
Dough
- 1/2 cup Whole Wheat Flour whole
- 1 cup All-Purpose Flour
- 1 cup Water lukewarm
- 2 tsp Yeast
- 1 tsp Honey
- 1 tsp Salt
- 1 tsp Olive Oil
Filling
- 1/2 cup Chole Masala
- 5 1/2 slices Eggplant roasted
- 1/2 cup Cheddar Cheese shredded
Instructions
- In a large bowl, combine the lukewarm water, honey, and yeast. Let stand for 5 minutes to activate the yeast.
- Add the whole wheat flour, all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a smooth dough forms.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air. Divide the dough into equal-sized balls.
- On a lightly floured surface, roll out each dough ball into a thin circle (about 1/2 cm thick).
- Place a layer of roasted eggplant slices in the center of each rolled-out dough circle. Top with chole masala and shredded cheddar cheese.
- Carefully bring the edges of the dough together to enclose the filling, pinching to seal tightly.
- Gently roll out the stuffed dough again, being careful not to let the filling come out. Aim for a thin, even shape.
- Preheat oven to 425°F (220°C). Brush the pitas with a little olive oil. This will help them brown beautifully.
- Bake for 5-7 minutes, or until golden brown and the cheese is melted and bubbly.
- Serve the warm pita bread with green chutney or your favorite sauce. A dollop of butter on top is also delicious.
Recipe Notes
Good To Know
- These stuffed pitas won’t fluff up much like regular pita breads.
- Be sure to mash the chole well, or you won’t be able to roll it.
- For an extra smoky flavor, char the eggplant directly over an open flame before adding it to the stuffing, similar to the Indian technique for making baingan bharta.
- If you’re prepping ahead, assemble the stuffed pitas and freeze them unbaked—just thaw and bake on demand for an easy make-ahead meal.
- Serve with a side of tangy yogurt raita or a Mediterranean tahini sauce to enhance the fusion flavors and add a cooling element to the dish.
- For a gluten-free version, substitute the wheat flour with a blend of chickpea and rice flours, adjusting the liquid as needed to achieve a pliable dough.
Expert Tips
- For a richer flavor, consider using roasted garlic in the chole mixture.
- Don't overfill the pitas, as this can make them difficult to roll and may cause leakage during baking.
- Experiment with different fillings! Try adding sautéed spinach and paneer, or spiced potatoes and peas.
Storage Instructions
- Store leftover baked stuffed pitas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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Recipe Nutrition
Calories: 199kcalCarbohydrates: 26gProtein: 8gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1140mgFiber: 1gSugar: 3g
vrushali gite
Articles: 10
6 Comments
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This looks so tasty! Thank you.
Absolutely delicious! Thanks for sharing.
Awesome Recipe yaar….Where do you get this Jackfruit flour. Never heard of it.
This looks so appealing! Thanks for sharing.
This looks so tasty! Thank you.
This is perfect! Can’t wait to taste it.