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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
Cuisine:
Italian
Keyword:
calabrese, pitta
Prep Time:
20
minutes
Cook Time:
30
minutes
rising rime:
6
hours
Total Time:
6
hours
50
minutes
Servings:
1
loaf
Calories:
1893
kcal
Author:
Nonna Box
Ingredients
4
cups
all-purpose flour
4
tbsp
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.
Nutrition
Serving:
100
g
|
Calories:
1893
kcal
|
Carbohydrates:
394
g
|
Protein:
58
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Sodium:
33
mg
|
Potassium:
688
mg
|
Fiber:
18
g
|
Sugar:
7
g
|
Calcium:
75
mg
|
Iron:
24
mg
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