This is a traditional dough used when you are making pitas or pies stuffed with veggies, greens and other goodies. Different from fillo dough that comes in flaky sheets, batter dough envelopes your pita filling in a light, golden cake.
pita batter dough for squash pies
Perfect with sweet or savory fillings, you’ll find a million ways to use this dough!
I’ve written the scaled recipe here. Each batch (2/4/or 6) covers both bottom and top layers of dough for the pans described.
The 2 cup measurement gives you enough batter for 6 good sized muffin cups.
The 4 cup measurement gives you enough batter for a dozen muffin cups, loaf pan or an 8″ round pan.
The 6 cup measurement gives you enough batter for a 9×13 rectangular pan.
And if you’re going to use all-purpose flour instead of self rising – add about 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder for every cup of flour.
Ingredients
- 2/4/6 cups self rising flour
- 2/4/6 cups lukewarm water
- 2/4/6 tbsp olive oil
- 1/2/3 tbsp sugar (optional)
Combine flour, sugar and water. Stir until completely combined and smooth. Mix in olive oil and allow dough to rest on the counter top for 30-60 minutes before using.
Pour 2/3 dough on bottom layer of your pan, add filling and cover with remaining 1/3 batter.
It’s ok if your batter doesn’t completely cover the filling. Once the dough bakes up, it will cover and be fine.
Bake at 375 degrees until golden.
perfect light golden color
I don’t see the recipe, but I’d love to try them!
Hi Winona, just fixed the post! Hope you like them and let me know how it goes, Kiki 🙂
i would love to use this recipe but it appears it is cut off? there is no recipe in this post.
Lisa, thanks for letting me know! I just fixed it, the complete recipe should now viewable. And please let me know how it turns out for you when you try it? Kiki 🙂
made the pitas earlier tonight. i did not grease the muffin tin because it looked to be nonstick…they were so stuck i had to dig them out with a spoon. the second attempt with a regular muffin tin, i sprayed with olive oil first. they were still all stuck and also not cooked well on the bottom and all soggy with oil. i guess next time i’ll try papers. i really do want to get it to work in muffin form so i can send them for lunches. i made up my own filling with things i had on hand. onion, garlic, mushrooms, etc. sauteed til soft in olive oil. added salt/pepper, dill, parsley, bread crumbs and some grated parmesan cheese (from a container, not the best, i know), but the flavor was really good. the batter is a snap to mix up and i will be trying with lots of different fillings both savory and sweet and will perfect the muffin baking option somehow!
What about salt? If I am making savory pitas, do I need salt in the batter? Thanks!
Hi! Self rising flour has just enough salt already in it so I don’t add any additional to this recipe. If you’re using all-purpose flour instead of self rising – for every cup of flour I’d add about 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder. Hope that helps! Kiki 🙂
Can I cook the dough on a hot pan like a pancake for gyro sandwich’s?
Hi Sandra! I’m not sure to be honest – never tried it but why don’t you give it a shot and let me know how it goes. It’s a good idea,really! Kiki 🙂
Hi Kiki, my dough didn’t bake properly. It still seemed unbaked after 45 min. at 375F in the oven. Pls advise…what did I do wrong?
Hi Sandra, Let’s troubleshoot this together – ok, what size pan did you use and what batch measurements (2, 4 or 6)? Also, and a step people sometimes inadvertently leave out, did you have time to let the dough/batter rest for 30-60 minutes on the countertop before filling? Feel free to email me directly if that’s simpler than commenting – I’ll be sure to come back and update the comments here when we’ve sorted it out! Kiki 🙂
Any recommendations for gluten free dough? I make my own mix of gluten free self rising flour based on the recipe from Gluten Free and more magazine. However the dough seemed extremely thin and did not envelope the filling….it was still tasty just not pretty and golden.
ERlinda, I wish I could offer some help but my GF baking experience is limited. Can I ask, in other recipes where you sub your GF flour mix, do batters often come out thinner? and if so, what do you use to bulk up the batter if anything? Very happy you liked the flavors and I hope you get to see how lovely and golden they come out – makes them that much more wonderful 🙂 Here’s my email if it’s easier for us to troubleshoot this directly and not through comments. I’ll be sure to add any GF tips we come up with to the comments later for everyone’s benefit. kiki(at)thegreekvegan.com 🙂
Just discovered this wonderful blog! These pitas caught my eye as I love bread products with fillings for tea time ! And this seems so no fuss …Before trying this out I’d like to clarify something , the water flour ratio is the same like 2 cups flour , 2 cups water , 2 tbls olive oil / 4 cups flour 4 cups water etc … and what fillings are popular in Greece ? I see you have posted a squash one and mushroom one, ty in advance !
yes, ratios are the same 🙂
squash and mushroom are the fillings I know best but to be honest, you could experiment with lots of options just so long as the water content of the filling is low. otherwise you’ll end up with soggy pitas!