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Calabrese pitta recipe
One of the traditional breads from Calabria, Pitta is the quintessential staple and is usually accompained with salumi or morzello, a traditional Calabrian dish.
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Course:
Bread
Prep Time:
20
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
6
hours
hours
50
minutes
minutes
Servings:
1
loaf
Calories:
1997
kcal
Author:
Guido Pedrelli
Ingredients
▢
4
cups
all-purpose flour
▢
4
tsp
dry yeast
▢
1 1/4
cup
warm water
▢
1
teaspoon
honey
▢
olive oil
Instructions
▢
Dissolve the yeast in the water with the honey.
▢
Add the flour and knead vigorously, then add the salt and continue to knead for about 15 minutes.
▢
Let the dough rise in a bowl greased with oil for 6 hours in a warm place.
▢
Roll out the dough into a disc and make a hole in the center with a glass.
▢
Transfer to a dripping pan greased with a little oil and bake at 400°F for 15 minutes.
▢
Lower the temperature to 350°F and cook for another 15 minutes.
▢
Let cool and serve with your best Calabrian food.
Serving:
100
g
|
Calories:
1997
kcal
|
Carbohydrates:
407
g
|
Protein:
71
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Sodium:
50
mg
|
Potassium:
997
mg
|
Fiber:
26
g
|
Sugar:
7
g
|
Vitamin C:
1
mg
|
Calcium:
99
mg
|
Iron:
24
mg
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