There is no better pita!! After a bit of experimentation and weighing out, this is my version of my mum’s recipe.
A week or two later I made my own pita for the very first time: • Greek Pita recipe. A y... .
I don’t have a large round tray, so I use two rectangular trays 30 cm x 20 cm x 3 cm.
Ingredients:
480 g flour
300 g warm water
About 2 tbsp. salt
Olive oil (Greeks rarely say “olive oil”, they just say oil; there is no need to specify what kind because there is no other kind!!)
About 1 tbsp. sugar
4 eggs per tray (this recipe is for two smaller trays)
220 g feta per tray (which is about 1 slab, or “feta”, from the Dodoni feta container)
These last two are prepared in separate bowls for ease of preparation.
Instructions:
Mix the water, salt, sugar and a dash of oil. Pour in the flour. Mix and knead dough. Roll out into snake and then cut into 16 pieces (8 per tray). This allows a 3:2:3 configuration (3 layers of filo down first, egg/feta mixture, 2 filo layers, more egg/feta, three more layers). Flatten dough ball and leave for 30 minutes.
Prepare egg and feta mixture.
Roll out each filo with a rolling pin and lay onto tray. Pour a little oil and then repeat. (My mum rolled out all the filos (in Greek plural, the “fila”) first, but I don’t. I roll out and place!
Bake at 180°C for about 35 minutes.
24 янв 2021
