About 2 years ago, there was a great recipe in The Age for a slow-cooked marinated lamb with home made souvlaki bread.  We don’t make the lamb that often – even though it’s spectacular, but the pita bread, is on the table every couple of weeks and always gets a great response.  We cook some marinated chicken, have leftover roast, or sometimes have leftover bread for breakfast with scrambled eggs – which is a bit of a treat.

It’s not tricky.  Truly.  But a lot depends on the pan and the amount of heat you have, which takes a bit of fiddling.  My first piece of bread is usually not the best – but that one ends up at the bottom of the stack anyway.  It freezes well, and is a fantastic way to feed a crowd and make a bit of meat and salad go a long way.  Win!

Souvlaki Pita

(takes less than an hour from start to finish with a lot of that time spent waiting for proving etc..)

  • 1 1/4 cups warm water
  • 1 1/2 tsp dry yeast
  • 1 1/2 tsp castor sugar
  • 450g plain flour (just under 4 cups)
  • 1/2 tsp sea salt
  • 1/2 cup olive oil
  • Olive oil in a spray can (or have a brush and extra oil handy)
  • 2 sprigs of fresh rosemary, finely chopped (optional)

Mix water, yeast and sugar in a bowl and leave in a warm spot for 20 minutes until mixture foams.

In a large bowl, mix flour, rosemary and salt. Add olive oil and yeast mix and combine; mix until dough is smooth. Turn out on to a lightly floured bench, knead until smooth then shape into a ball. The dough will feel sticky and very smooth.  Place the dough in the bowl, cover with a tea towel and leave to rise for about 15 to 20 minutes.  It won’t double in size, but will grow and prove.

Put a large frypan on a medium-high heat, and spray the base with oil. While you are waiting for the pan to warm, divide the dough into 10 pieces and roll out into flat, thin discs. Mine are never round – they are wonky.  I like that.

Place the rolled discs in the pan one at a time.  Cook for 20 seconds or until bread puffs up, spray the top with more oil, then turn over and cook for 20 seconds. When cooked, stack them on top of each other and wrap tightly in a clean tea towel to keep warm.

 

 

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