Pittakia

Name: Pittakia
Yield: Makes 2 Pittakia, Each Serving 2-3
Ingredients: roasted artichokes/ sundried tomatoes, sliced/oregano/; crumbled feta/pitted Kalamata olives/; 2 medium red onions, finely sliced; 250 ml crème fraîche; 1 tbsp olive oil, plus extra for coating; 280 ml lukewarm water; freshly ground black pepper; capers/anchovies; chestnut mushrooms/ hiromeri/; ½ tsp dried basil; ½ tsp dried oregano; 1 tsp salt; ½ tsp caster sugar; 7 g sachet fast-action dried yeast; 450 g white or brown bread flour, plus extra for dusting; ½ tsp dried thyme

Preparation info

Makes 2 Pittakia, Each Serving
2-3

Difficulty
Medium

Appears in

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

Main course
Vegetarian

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.