Pita bread with veggie filling

How to make Methi Pita Bread with Avocado n’Mushroom Filling?

METHI PITA BREAD WITH AVOCADO N’ MUSHROOM FILLING : A delicious vegan Mediterranean flatbread made with Fenugreek/Methi leaves that’s easy to make and serves as part of an appetizer, main dish, sandwich, or pizza base.One could use any stuffing/filling to make it a delicious spicy treat. This recipe uses an avocado mushroom filling which enriches the taste of the pita bread even further.Try it now & thank me later!

My first taste of Pita Bread

It was lunch hour at work, someone suggested we drive to the Middle Eastern restaurant down the road. We drove in the crazy snow only to be greeted with the mouthwatering aromas of the Persian cuisine.The Turkish music floated in the air, as we entered the restaurant.

We were seated on the table, first came the the hot spicy lentil soup, then came the pita bread with chicken fillings. This was followed by other delicious food with strange sounding names, yet each one carrying an authentic signature of the land it came from.

Making a mental note to recreate that magic of the soft Pita bread stuffed with the juicy chicken, I enjoyed my lunch, drowning myself in the delicious food & music. Soon we headed back to work with the taste of pita bread still lingering in my taste buds.

Tried and Tested

The weather here is slowly changing .There are signs of Spring everywhere. We could occasionally hear the birds chirping in a distance, the wind chill still blowing cold.A need to have something warm right of the oven was growing strong in me all day.

The desire to make of home baked Pita took over. Here I was recreating the magic with a touch of Methi/Fenugreek leaves to add to the flavor of the pita dough.Kneading the dough and thinking about what filling would go inside the pita bread, I came up with an idea.

The choice of a filling/stuffing

The mushroom & avocado filling was an instant creation of my own making. Something creamy & juicy to fill the warm pita bread would definitely be a winner, I thought to myself.

One can use any kind of filling for Pita bread, meat or veggies would both be great, I chose veggies for a change and it made the pita bread that much more tastier. Read on, for the recipe…

How to make Methi Pita Bread with Avocado n'Mushroom Filling?

How to make Methi Pita Bread with Avocado n’Mushroom Filling?

Recipe by Maya Shetty
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Prep time


Cooking time




Total time




  • 2 cups All Purpose Flour

  • 1 cup Wheat Flour /Chapati Atta

  • 2 tsp Instant Dry yeast

  • 1 3/4 cup Hot water

  • 1 tsp Sugar

  • Salt to taste

  • 1/2 bunch Methi/Fenugreek leaves only leaves , not the stem

  • For the Filling
  • 2 -1 Spring Onions to garnish on top

  • 2 Avocado pitted and mashed

  • 12 -15 Mushrooms thinly sliced

  • 1 Medium Onion finely sliced

  • Spices
  • 1/2 tsp Garam Masala Powder

  • 1/4 tsp Cinnamon powder

  • 1/2 tsp Shawarma Powder available in any Persian store

  • 1 tbsp Coconut Oil

  • Salt to taste


  • For the Pita Bread
  • Soak the dry yeast in warm water along with the sugar .Wait for 15 minutes for the water to turn frothy ( proofing the yeast).
  • Now gently add the proofed yeast to the dry mix containing the flour & salt, gently adding water alongside till you get a homogenous mix.Make sure you have greased your palms while you knead the dough, to avoid the dough sticking to your fingers. You can also add a little ghee/oil to the dough itself for easy kneading and to make sure it does not stick to the sides of the container.
  • Next gently sprinkle the methi/fenugreek leaves to the mixed dough & then knead it together into a ball.Keep covered with wet cloth for 20 – 30 minutes, while you prepare the filling.This allows the dough to rise.
  • Now take it out & make small round balls, to roll out the pita bread. Before rolling out the pita bread gently flour the surface & the rolling pin. Roll the round balls into 1/4 to 1/8 inch round shapes.
  • Now gently transfer them to a baking tray, after sprinkling water on top( this make them rise well & puff up). Place 2-3 at a time into the preheated oven at 400 degrees for 3-4 minutes before turning them over when they start to puff up.The color might not change much except a gentle browning owing to the sugar in the yeast, unlike when you cook it on a griddle, yet baking without oil is healthier of the two choices.
  • Remove from oven and place them in a basket. Serve each one with the avocado mushroom filling, as shown in the picture by slitting them in the middle & stuffing the pita pockets with the filling.
  • For the Filling
  • In a wok , heat some oil, then add the finely sliced onions, sauté them till light brown.
  • Add the cinnamon powder & stir till raw smell disappears. Then add the mushrooms( whole or sliced according to your choice). Next stir it along with all the other spice powders till its gently cooked.
  • Now add the mashed avocado paste with some salt to taste & stir it all together.
  • Keep the lid closed for 5- 10 minutes, until its cooked well.
  • Sprinkle cut Spring onions on top & serve it hot , stuffed in Pita pockets.


  • It helps to preheat the oven for 10 minutes at 400 degrees,

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories448
  • % Daily Value *
  • Total Fat 19g 30%
    • Saturated Fat 5g 25%
  • Sodium 13mg 1%
  • Potassium 802mg 23%
  • Total Carbohydrate 62g 21%
    • Dietary Fiber 10g 40%
    • Sugars 4g
  • Protein 11g 22%

  • Vitamin A 4%
  • Vitamin C 17%
  • Calcium 3%
  • Iron 22%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Listed below are my published posts on Methi/Fenugreek recipes for your interest :

Here are some links to my published recipes with Avocados, for your interest. Make good use of the seasonal produce and create wonderful healthy recipes at home in your own kitchen.

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