I say night four, but what I really mean is late lunch four, as I have to work this evening our veggie experiment has been pushed forward a few hours. Today’s meal is pitta bread pizzas with courgette and mint. Served with a carrot and beetroot ‘slaw and a green salad.
I made the breads myself based on a Nigella Lawson recipe, with a few adjustments;
250g strong white flour
7.5 gramms easy blend yeast
1 tsp salt
Cracked black pepper to season
1 tbsp of natural yoghurt
1 tbsp olive oil
150ml lukewarm water
1) Mix the flour, salt and yeast in a bowl, create a well for the wet ingredients. In a measuring jug beat together the oil and yoghurt, then add the water.
2) Pour the liquid into the well, combine with a wooden spoon. Do not add all the liquid at once , steadily combine it to form a smooth dough.
3) Place on a floured surface and knead for 5 minutes to create an elastic dough.
4) Grease a bowl with olive oil and place the dough in it, cover with a tea towel and leave in a warm place to prove, this will take a minimum of an hour but can be left for several.
5) Once the dough has doubled inside, place on a floured surface and knead again for several minutes. Then divide the mixture into four equal balls.
6) Using a rolling pin, roll the dough out to form an oval/circle shape with a thickness of about half a centimetre.
7) Place on a baking tray, cover with a tea towel and leave to prove in a warm place for a further 20-30 minutes.
8) Preheat the oven to 220 degrees/gas mark 7.
9) Remove the tea towel and put the baking tray in the oven, bake for 10 mins until the pittas are golden brown and have puffed up.
10) As soon as you remove them from the oven cover with a tea towel, this will trap the steam in and keep the breads moist.
For the actual flatbread pizza’s you can use any topping, we used courgette, mint and mozzarella. But anything would work!