A great component to a delicious breakfast, brunch or high tea (if made small and served on their own). The pitas can be topped with anything you like from honey for a sweet treat to pretty much anything that goes with well with cooked dough/bread.
If you want the feta to remain chunky in the pita, don’t roll out with a pin. The pita will be smaller in diameter and will take longer to cook but for a snack on its own, it works better this way, almost like a savoury doughnut.
Ingredients (serves 4)
- 250g plain flour
- 4g quick acting yeast
- 1/2 tsp fine salt
- 100g feta, crumbled
- 1 tbsp extra virgin olive oil and extra for frying
- 2/3 tsp dried oregano
Method
Sift the flour and salt in bowl. Make a well and add the olive oil.
In a jug, whisk the yeast with 160ml tepid water until fully incorporated.
Make a well in the flour and add the olive oil and yeast. Mix well to form a dough and knead for a few minutes on a floured surface until you have a soft ball. Grease with a little oil a bowl and transfer the dough into it. Cover it and leave somewhere warm until it doubles in size, approx. 1 hour.
Empty the dough onto a floured surface, roll out and cut into four parts.
Flatten each part into a circle with your fingers and place the crumbled feta in the middle of it. Use your fingers to wrap the dough around the feta to close in well and with a rolling pin flatten again to a circle of 15cm diameter approx.
Bring a frying pan with plenty of extra virgin olive oil to a high heat, almost smoking. Add the pita, lower the heat (so that the pita cooks all the way through) and cook for 2-3 minutes on each side. Drain on some kitchen paper and eat while warm.
