Greek Pitas Stuffed with Cheesy Buffalo Chicken Dip
Greek Pitas Stuffed with Cheesy Buffalo Chicken Dip
Ingredients
For the Pita Dough
- 3 cups bread flour, or all purpose flour
- 3/4 cup warm water
- 6 tablespoons warm whole milk
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
For the Cheesy Buffalo Chicken Stuffing
- 2 cups shredded cooked chicken
- 2 cups shredded cheese, a mix of white and orange cheeses recommended
- 1/2 cup buffalo sauce, or more, to taste
For Serving
- 1 cup tzatziki, as needed
- 1 cup ranch dressing, as needed
Instructions
- 1
In a large bowl, combine the 6 tablespoons warm whole milk and 3/4 cup warm water. Stir in the 1 1/2 teaspoons sugar and 1 1/2 teaspoons active dry yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the 3 tablespoons olive oil to the yeast mixture. Then, add the 3 cups bread flour and 1 1/2 teaspoons salt to the bowl. Mix with a whisk or wooden spoon until a shaggy dough forms.
⏱️ 3 min
- 3
Transfer the dough to a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball.
⏱️ 7 min
- 4
Place the dough ball back into the bowl. Cover the bowl tightly with plastic wrap, then cover with a kitchen towel. Allow the dough to proof in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is proofing, prepare the buffalo chicken stuffing. In a separate bowl, combine the 2 cups shredded cooked chicken, 2 cups shredded cheese, and 1/2 cup buffalo sauce. Mix thoroughly with a spatula until well combined and a cohesive mixture is formed.
⏱️ 5 min
- 6
Roll portions of the buffalo chicken stuffing mixture into small balls, approximately 1 1/2 inches in diameter. You should get about 6-8 balls.
⏱️ 5 min
- 7
Once the dough has proofed, remove it from the bowl onto a lightly floured surface. Gently press down on the dough to deflate it. Using a dough cutter or knife, divide the dough into 6-8 equal pieces.
⏱️ 2 min
- 8
Take one piece of dough and flatten it slightly with a rolling pin into a small circle. Place one small ball of the buffalo chicken stuffing in the center of the flattened dough.
⏱️ 5 min
- 9
Carefully fold the edges of the dough over the stuffing, pinching and sealing them completely to fully enclose the filling. Roll the sealed dough ball between your palms to create a smooth, round ball.
⏱️ 5 min
- 10
Place the formed stuffed dough balls onto a baking sheet lined with parchment paper. Cover the stuffed dough balls with a kitchen towel and allow them to rest/rise again for 30 minutes.
⏱️ 30 min
- 11
Heat a large skillet or cast-iron pan over medium heat. Take a rested stuffed dough ball and use a rolling pin to flatten it into a round pita shape, about 6-7 inches in diameter.
⏱️ 2 min
- 12
Place a flattened pita into the hot pan. Cook for 2-3 minutes until the first side is golden brown and slightly puffed. Flip the pita to cook the other side.
⏱️ 3 min
- 13
While the second side is cooking, drizzle a small amount of olive oil onto the already cooked side of the pita in the pan. Continue cooking for another 2-3 minutes until both sides are golden brown and cooked through. Remove the cooked pita from the pan and repeat with the remaining dough balls.
⏱️ 20 min
- 14
Slice the cooked pita in half to reveal the cheesy buffalo chicken filling. Serve immediately with tzatziki or ranch dressing on the side, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Pitas Stuffed with Cheesy Buffalo Chicken Dip
For the Pita Dough
- 3 cups bread flour, or all purpose flour
- 3/4 cup warm water
- 6 tablespoons warm whole milk
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt
For the Cheesy Buffalo Chicken Stuffing
- 2 cups shredded cooked chicken
- 2 cups shredded cheese, a mix of white and orange cheeses recommended
- 1/2 cup buffalo sauce, or more, to taste
For Serving
- 1 cup tzatziki, as needed
- 1 cup ranch dressing, as needed
Instructions
- 1
In a large bowl, combine the 6 tablespoons warm whole milk and 3/4 cup warm water. Stir in the 1 1/2 teaspoons sugar and 1 1/2 teaspoons active dry yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the 3 tablespoons olive oil to the yeast mixture. Then, add the 3 cups bread flour and 1 1/2 teaspoons salt to the bowl. Mix with a whisk or wooden spoon until a shaggy dough forms.
⏱️ 3 min - 3
Transfer the dough to a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Form the dough into a ball.
⏱️ 7 min - 4
Place the dough ball back into the bowl. Cover the bowl tightly with plastic wrap, then cover with a kitchen towel. Allow the dough to proof in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is proofing, prepare the buffalo chicken stuffing. In a separate bowl, combine the 2 cups shredded cooked chicken, 2 cups shredded cheese, and 1/2 cup buffalo sauce. Mix thoroughly with a spatula until well combined and a cohesive mixture is formed.
⏱️ 5 min - 6
Roll portions of the buffalo chicken stuffing mixture into small balls, approximately 1 1/2 inches in diameter. You should get about 6-8 balls.
⏱️ 5 min - 7
Once the dough has proofed, remove it from the bowl onto a lightly floured surface. Gently press down on the dough to deflate it. Using a dough cutter or knife, divide the dough into 6-8 equal pieces.
⏱️ 2 min - 8
Take one piece of dough and flatten it slightly with a rolling pin into a small circle. Place one small ball of the buffalo chicken stuffing in the center of the flattened dough.
⏱️ 5 min - 9
Carefully fold the edges of the dough over the stuffing, pinching and sealing them completely to fully enclose the filling. Roll the sealed dough ball between your palms to create a smooth, round ball.
⏱️ 5 min - 10
Place the formed stuffed dough balls onto a baking sheet lined with parchment paper. Cover the stuffed dough balls with a kitchen towel and allow them to rest/rise again for 30 minutes.
⏱️ 30 min - 11
Heat a large skillet or cast-iron pan over medium heat. Take a rested stuffed dough ball and use a rolling pin to flatten it into a round pita shape, about 6-7 inches in diameter.
⏱️ 2 min - 12
Place a flattened pita into the hot pan. Cook for 2-3 minutes until the first side is golden brown and slightly puffed. Flip the pita to cook the other side.
⏱️ 3 min - 13
While the second side is cooking, drizzle a small amount of olive oil onto the already cooked side of the pita in the pan. Continue cooking for another 2-3 minutes until both sides are golden brown and cooked through. Remove the cooked pita from the pan and repeat with the remaining dough balls.
⏱️ 20 min - 14
Slice the cooked pita in half to reveal the cheesy buffalo chicken filling. Serve immediately with tzatziki or ranch dressing on the side, as desired.
⏱️ 1 min