Honey and Feta Pita
This recipe brings back memories of cooking on my grandma's wood-fired stove. I've added my Modern Nonna touch to this recipe using pizza, pita, or flatbread dough cooked directly on the BBQ and topped with a sweet and salty feta/honey combo.
Servings: 4 pitas
Equipment
Ingredients
The Yeast
- 1 packet active dry yeast 2 1/4 teaspoons, 7 grams
- 1 ¼ cups warm water 300 mL
- 1 teaspoon sugar 5 grams
The Dough
Instructions
Activating the Yeast
- In a bowl, add the yeast, sugar and warm water. Give it a quick whisk and leave it to activate and foam up for 5 to 10 minutes.
- Note: Activating the yeast is the most important part of this recipe. If the yeast does not activate, start this step all over. If it does not activate it means that the water was too hot, too cold, or the yeast was old or bad. The water should be around 100 to 110F (37 to 43C).
The Dough
- Add the flour and salt to a large bowl (stand mixer instructions in notes below) and mix together. Pour in the activated yeast mixture and stir with a spatula or wooden spoon.
- Pour the dough out onto the clean counter and begin to knead it. If the dough is sticky, add 1 tablespoon of flour at a time (I used about 1/4 cup or less) and knead until you have a smooth dough.
- You will know the dough is ready when you press down on it with a finger and the indent bounces back up slowly. I knead by hand for 8 to 10 minutes. If you don't know how to knead dough, watch this Youtube tutorial here: How to knead bread dough
- Once the dough is kneaded, shape it into a ball and oil it up with the olive oil. Place it in a big bowl and let it rest, covered with plastic wrap, in a warm dry place away from drafts. (This can be in a turned-off oven, microwave, or cupboard.) Let rest for about 2 hours, until the dough has tripled in size.
- When the dough has risen, remove the plastic wrap and punch it down in the middle so it deflates. Place the dough on the counter and divide into four equal pieces.
- Roll each piece into a ball and start to roll out the pitas one by one. I take a dough ball, flatten it with my hands and begin to stretch out the dough gently with my fingers, rotating it around.
- If you don't know how to stretch the dough with your hands you can use a rolling pin, to roll it as thin as possible, making sure you rotate the rolling pin in all directions. Be sure to lightly flour the dough and rolling pin, if the dough gets sticky.
- Roll out all four pitas as thin as possible and set them aside. Place each one onto a piece of parchment paper.
Grilling Method
- Before you start, make sure you have all the toppings ready.
- Brush one side of the pitas with 1 tablespoon of olive oil and get the BBQ ready. Please follow your manual on how to safely use and operate a grill or have someone assist you.
- Preheat the barbecue to 450F (230C). If you don't have a BBQ or grill, you can do this in a pan on the stove.
- Place the pita onto the hot grill, oil side down, and peel off the parchment paper on top.
- Close the lid of the BBQ and let the dough cook for 2 to 3 minutes, or until it bubbles up. This happens very quickly so keep an eye on it.
- Flip the pita over (with BBQ tongs or a BBQ-safe spatula) and immediately add 4 provolone cheese slices and 1 tablespoon crumbled feta.
- Close the lid for another 1 to 2 minutes, or until the other side is charred and the cheese starts to melt.
- Remove the pita from the heat and generously drizzle it with 1 tablespoon honey or hot honey. Serve hot!
Video
Nutrition
Calories: 881kcal | Carbohydrates: 93g | Protein: 32g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 68mg | Sodium: 1045mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 0.1mg | Calcium: 677mg | Iron: 5mg
