By Michael Minorgan for Curtains Up minorgan@yahoo.ca
Greek Pita
Pita bread can be baked so it forms an inside pocket when opened up, as it is used in many Middle East counties or it can be baked in the traditional Greek style, pocket less and used to wrap souvlakis or gyros like a sandwich or a ‘wrap.
In Greece they are commonly used as part of a main meal, as an appetizer or even as a dessert. Pita chips, when baked, are a much healthier option than ordinary chips when used with any kind of dip.
I came across this recipe a few years back, in of all places a copy of Doctor’s Review magazine, while sitting in my doctor’s waiting room. I surreptitiously tore it out of the magazine (I know setting a bad example) and have used it countless times since. It’s a great recipe and much healthier than the run of the mill pizzas we usually eat. Try it, you’ll like it!…..Enjoy!
Ingredients
2 tbsp.extra-virgin olive oil, plus more for brushing and drizzling
1 large red onion, halved and thinly sliced
sea salt
1 tsp. brown sugar
fine semolina flour for dusting
2 uncooked rounds of Greek flatbread dough (recipe follows)
2 tbsp.coarsely chopped Kalamata olives
3 Roma tomatoes, sliced ¼-inch thick
¼ c.ricotta salata cheese
¼ c.pecorino romano cheese
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
fresh basilfor garnish
Method
In a small saucepan, combine the 2 tablespoons olive oil, the onion and a pinch of salt. Sauté over medium-high heat until the onion wilts slightly, then cover and reduce the heat to medium low. Cook, stirring occasionally, until the onion is very soft and beginning to caramelize, 15 to 20 minutes. Stir in the brown sugar, cook over low heat, uncovered and stirring occasionally, until the onion caramelizes a bit more and is almost creamy, 10 to 15 minutes longer. Let cool.
Preheat the oven to 475°F (240°C). Dust a heavy baking sheet with semolina flour. On a work surface also dusted with semolina, use a rolling pin to stretch each dough round into an elongated oval about 10 x 6 inches (25 x 15 cm). Transfer to the prepared pan. Pierce each oval in several places with a fork to keep air bubbles from forming during baking. Brush lightly with olive oil. Top each oval with the caramelized onions, spreading them with the back of a spoon.
Scatter the olives over the flatbread, then top with sliced tomatoes. Sprinkle the two cheeses over the surface, then finish each with a pinch of thyme and rosemary. Bake until the crust is golden and the cheese has melted, 12 to 14 minutes. Garnish with basil and a drizzle of extra-virgin olive oil. Cut into wedges and serve immediately. Serves 8.
Greek Flat Bread
The Greek pita is not a pocket bread, but a thick, floppy flat bread that you can roll around souvlaki or tear into pieces and use as a scoop. It keeps well for several days in a plastic bag; reheat under a broiler or in a toaster oven.
Ingredients
2 c. warm water
2¼ tsp. Active dry yeast
2 tbsp honey
½ c. extra-virgin olive oil, plus more for brushing
½ c. plain whole-milk or low-fat yogurt (not Greek-style yogurt)
2 tbsp. unsalted butter, melted
6 c. bread flour, plus more for dusting
1 c. whole-wheat flour
¼ c. fine semolina flour
sea salt
crumbled dried Greek oregano for sprinkling
Method
In the bowl of a stand mixer or in a large mixing bowl, combine the warm water, yeast and honey. Whisk well, then let stand for 10 minutes to allow the yeast to bloom. Stir in the ½ cup (125 ml) olive oil, the milk or yogurt and the melted butter.
In a large bowl, whisk together the 6 cups (1.5 L) bread flour, whole-wheat flour, semolina and 1 tablespoon (15 ml) salt. Add to the yeast mixture and mix with the dough hook on low or a wooden spoon until a dough is formed. Knead with the hook or by hand for 5 minutes.
Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, 1 hour. Divide the dough into 12 equal pieces and shape each into a ball. Place the balls on a parchment-lined baking sheet and dust with flour. Cover with a dish towel and let rise in a warm place until doubled in volume, 1 hour.
Prepare a medium-low charcoal fire or preheat a gas grill to medium-low. Line another baking sheet with parchment paper and brush the parchment with olive oil. On a lightly floured surface, flatten one ball of dough into a thick disk. Using a rolling pin, gently stretch the disk into a 6-inch (15-cm) round about ¼-inch (6-mm) thick, no thinner.
Brush the round with olive oil, then sprinkle with dried oregano and sea salt. Transfer to the baking sheet. Repeat with the remaining balls of dough, stacking the flattened and seasoned rounds on top of each other in 2 stacks, so they are oiled and seasoned on both sides by contact. Let rest for 15 minutes to relax the gluten.
In batches, place the rounds on the grill and cook slowly until the bread puffs slightly and the bottom colors lightly and develops grill marks, 2 to 3 minutes. Grill on the second side until the bread is cooked through, 2 minutes longer.
It’s difficult to judge doneness without cutting into the bread, which you don’t want to do until it’s cooled completely. Beware of under cooking. Move the breads to a cooler part of the grill if they’re browning too quickly. The first time you make them, you may want to cook, cool and test a couple before continuing.
Transfer the flat bread to a wire rack to cool for 15 minutes before cutting. Makes 1 dozen.
*Original recipe posted by Erick Casselmon and Janet Fletcher in the September 2012 issue of Doctor’s Review
