Homemade Pita Bread with Lemony Jalapeno Feta

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I literally can’t get over just how easy making pita bread is.
PitaI never even knew.
Lemony Feta and Pita BreadIt’s so easy you can make it in your sleep. I mean, kinda, but I wouldn’t recommend it.

I use King Arthur flour most of the time – the quality is superior. It just seems like every time I use it my recipes turn out a little better than using store brand flour.

Now, this feta dip is amazing. It will rock your world; it’s one of those crack-like things that you won’t be able to get enough of. Of course I had to go and throw peppers in it. It gives it character. Character and a kick.

I love everything about this dip; the tartness, the saltiness, the texture.
Feta DipThe jalapenoyness.

You don’t have to limit it to scooping it up with pita bread. I can think of a bazillion things to do with it. Stuffing chicken or steak with it immediately comes to mind – just for example – on a salad with grilled shrimp sounds good, too.

Oh, this would be great on pizza or in burgers…or broiled on top of freshly baked homemade bread.
FetaHere’s your printable-

Lemony Feta with Homemade Pita Bread


    For the Pita Bread
  • 1 cup warm water
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 1/2 to 3 cups King Arthur All Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons olive oil
  • For the Lemony Jalapeno Feta
  • 8 oz feta cheese, crumbled
  • 3/4 cup pickled jalapenos, diced
  • 1 lemon, juiced
  • 1/4 cup Kalamata olives, pitted and diced
  • 1 bulb garlic, roasted and minced (you could sub in jarred garlic if you want)


    Pita Bread
  • In a small bowl, combine the warm water with the yeast. Set aside and let it get foamy and frothy, about 10 minutes.
  • In your stand mixer bowl combine 2 1/2 cups flour, salt, olive oil and yeast mixture. Mix until the dough comes together. Crank the mixer up to high and knead for about 5 minutes, until pliable and stretchy.
  • Place the dough in a lightly oiled bowl, turning over to coat both sides, and cover with a damp kitchen towel. Set in a warm spot until doubled in size, about 1 to 2 hours.
  • Punch the dough down, and transfer to a floured work surface and cut into 8 even portions. Place on a baking sheet and cover with a kitchen towel.
  • Preheat oven to 450 degrees along with a baking stone or cast iron skillet.
  • Working with one piece of dough at a time, roll out into a 8 to 9-inch circle on a well floured work surface. Transfer the dough onto the hot baking stone or cast iron skillet and cook until fully puffed up, about 1 to 2 minutes.
  • Transfer to a plate and cover with a kitchen towel.
  • Continue cooking the rest in the same manner, making sure to cover them with the kitchen towel each time.
  • Lemony Jalapeno Feta
  • Combine everything in a mixing bowl and refrigerate.
  • Scoop with pita bread and enjoy.
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  • Ann from Sumptuous Spoonfuls
    October 18, 2018 at 5:58 PM

    That DIP! Oh my gosh. So good on homemade pita bread. Or … um. anything.

  • Christine
    October 17, 2018 at 6:04 PM

    Looks good!

  • Andrew Hopkin
    March 3, 2016 at 2:52 AM

    Oh this looks lovely!
    I make very simple. I will try to make it tonight.
    Thank for sharing. Now i have a new recipe.

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