Pittakia

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Preparation info

  • Makes 2 Pittakia, Each Serving

    2-3

    • Difficulty

      Medium

Appears in

The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

The Secret of Spice

By Tonia Buxton

Published 2019

  • About

This way of cooking was originally developed by the Greek settlers, who in the fifth century BC founded Neapolis (New Town, Italy). They adapted a pre-existing baking tradition to develop this new ‘pita’, which through experimentation, luck and linguistic distortion, became pizza. It ALL started with the Greeks!

Ingredients

  • 450 g white or brown bread flour, plus extra for dusting
  • ½ tsp dried thyme

Method

Mix the flour, herbs, salt, yeast and sugar together in a large bowl. Stir in the water and oil and mix together to form a soft (but not sticky) dough.

Turn the dough out onto a lightly floured work surface and knead well for 10 minutes. Return the dough to the bowl and coat with a little oil. Cover with cling film and leave at room temperature until it has doubled in size.