Mozzarella, roasted pepper & 'nduja stuffed pittas
Although considered a labour of love, these pillow-like pitta breads stuffed with oozy cheese and punchy 'nduja are worth the wait. They are best served warm and crisp, straight from the pan.
Ingredients
For the pittas
- 400g/14oz strong white flour, plus extra for dusting
- 7g fast-action dried yeast
- 1 tsp caster sugar (optional)
- generous pinch salt
- 85ml/3fl oz milk, lukewarm (semi-skimmed or full-fat)
- 180ml/6¼fl oz water, lukewarm
- 1 tbsp olive oil, plus extra for greasing
For the filling
- 100g/3½oz roasted red peppers from a jar, very finely chopped
- 120²µ/4¼´Ç³ú mozzarella, grated
- 1 heaped tsp 'nduja paste
- small sprig fresh flatleaf parsley, finely chopped
- 1 tbsp salted butter, plus extra if needed
- 1 tbsp vegetable or rapeseed oil, plus extra if needed
- sea salt
- chilli or garlic mayonnaise, to serve
Method
To make the pitta dough, put the flour in the bowl of a freestanding mixer fitted with a dough hook. Make a well in the centre of the flour and add the yeast, sugar (if using) and salt around the outer edges of the bowl.
Pour the milk, water and olive oil into the well. Using the dough hook attachment, slowly bring the ingredients together to form a shaggy dough. Knead on a medium speed for 5–6 minutes until the dough becomes elastic, smooth and less sticky – the dough will start to come away from the edge of the bowl at this stage.
Lightly grease a large clean bowl. Transfer the dough to the bowl, cover with a clean tea towel and prove for approximately 1 hour or until the dough has doubled in size.
To make the filling, place the peppers and mozzarella in a large bowl. Add the 'nduja, parsley and a generous pinch of sea salt to the bowl. Stir well to combine all of the ingredients. Set aside.
Once the dough has risen, use clean hands to knock the air out. Divide the dough into 6 equally-sized balls that are approximately 110–120g/3¾–4¼oz each. Take a ball and flatten to an approximately 10cm/4in circle on a lightly floured surface.
Spoon one sixth of the 'nduja mixture into the middle of the dough circle. Gather up the edges of the dough and pinch tightly together to encase the filling. Turn over so the seam is on the bottom and gently roll using the palm of your hands to form a perfectly round dough ball.
Lightly grease a tray and place the dough ball on the tray. Repeat with the remaining dough balls. Cover with a clean tea towel and prove for a further 45 minutes.
Once the dough balls have risen, heat the butter and oil in a large frying pan over a medium heat. Using lightly floured hands, very carefully press or roll out each dough ball to a 12–13cm/4½–5in flat circle, ensuring the filling remains encased in the dough.
In batches, carefully place a pitta in the pan and fry for 2–3 minutes until golden and crisp. Carefully flip and fry for a further 2–3 minutes. Carefully transfer to kitchen paper and fry the remaining pittas. Add extra oil and butter to the pan if required.
Best served warm with the chilli or garlic mayonnaise for dipping.
Recipe Tips
This dough can be kneaded by hand but it is a quite a wet dough and therefore can be a bit tricky. Try not to add any additional flour and use wet or oiled hands to help with kneading.
You can fill these pittas with a whole host of ingredients. Cheese works great as it melts beautifully when the pittas are fried. Why not try more traditional Greek flavours, such as spinach, feta, dill and pine nuts or grated halloumi and sweet and spicy tomato chutney?
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