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In a large bowl, combine the warm water, warm whole milk, sugar, active dry yeast, and 3 tablespoons of olive oil. Let sit for 5 minutes until foamy.

Add the bread flour (or all purpose flour) and salt to the bowl with the wet ingredients. Mix until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead by hand for 8-10 minutes until a smooth, elastic ball of dough is formed.

Place the kneaded dough ball into a clean, lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place until doubled in size, about 60-90 minutes.

While the dough is proofing, prepare the cheeseburger stuffing. In a separate bowl, combine the pre-cooked ground meat, salt, paprika (or chili powder), garlic powder, diced onions, shredded cheddar cheese, and shredded white cheese. Mix well to combine.

Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 6 equal portions using a dough scraper.

Take one portion of the divided pita dough and roll it out with a rolling pin into a somewhat triangular or oval shape on a lightly floured surface.

Scoop a generous amount of the cheeseburger stuffing (about 1/4 cup) onto the center of the rolled-out dough. Carefully fold the edges of the dough over the filling, sealing it completely to form a stuffed pocket. Gently roll and shape the stuffed dough into a smooth ball.

Repeat step 8 with the remaining dough portions and stuffing.

Place the formed stuffed dough balls onto a baking tray lined with parchment paper. Cover the tray with plastic wrap or a damp cloth and allow the stuffed pitas to proof a second time until slightly puffed up, about 15-20 minutes.

Heat a large non-stick pan over medium heat. While the pan is heating, take one stuffed pita ball and gently flatten it with your hands, then roll it out with a rolling pin into a flat, round pita shape, about 6-8 inches in diameter.
Place a flattened pita into the hot pan and cook for 2-3 minutes per side, or until golden brown and cooked through, ensuring the cheese inside is melted. Repeat with the remaining pitas.

Optionally, drizzle the cooked pita with a little olive oil. Cut the cooked pita in half to reveal the cheesy, meaty filling. Serve immediately with Tzatziki, Garlic Burger Sauce, or Ranch, if desired.


In a large bowl, combine the warm water, warm whole milk, sugar, active dry yeast, and 3 tablespoons of olive oil. Let sit for 5 minutes until foamy.

Add the bread flour (or all purpose flour) and salt to the bowl with the wet ingredients. Mix until a shaggy dough forms.

Transfer the dough to a clean, lightly floured surface and knead by hand for 8-10 minutes until a smooth, elastic ball of dough is formed.

Place the kneaded dough ball into a clean, lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place until doubled in size, about 60-90 minutes.

While the dough is proofing, prepare the cheeseburger stuffing. In a separate bowl, combine the pre-cooked ground meat, salt, paprika (or chili powder), garlic powder, diced onions, shredded cheddar cheese, and shredded white cheese. Mix well to combine.

Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 6 equal portions using a dough scraper.

Take one portion of the divided pita dough and roll it out with a rolling pin into a somewhat triangular or oval shape on a lightly floured surface.

Scoop a generous amount of the cheeseburger stuffing (about 1/4 cup) onto the center of the rolled-out dough. Carefully fold the edges of the dough over the filling, sealing it completely to form a stuffed pocket. Gently roll and shape the stuffed dough into a smooth ball.

Repeat step 8 with the remaining dough portions and stuffing.

Place the formed stuffed dough balls onto a baking tray lined with parchment paper. Cover the tray with plastic wrap or a damp cloth and allow the stuffed pitas to proof a second time until slightly puffed up, about 15-20 minutes.

Heat a large non-stick pan over medium heat. While the pan is heating, take one stuffed pita ball and gently flatten it with your hands, then roll it out with a rolling pin into a flat, round pita shape, about 6-8 inches in diameter.
Place a flattened pita into the hot pan and cook for 2-3 minutes per side, or until golden brown and cooked through, ensuring the cheese inside is melted. Repeat with the remaining pitas.

Optionally, drizzle the cooked pita with a little olive oil. Cut the cooked pita in half to reveal the cheesy, meaty filling. Serve immediately with Tzatziki, Garlic Burger Sauce, or Ranch, if desired.
