Pitta Calabrese
Calabria · bread · serves 6 · 180 min total · easy
The ring shape is Calabrian-archetypal — found from Catanzaro to Cosenza. Bakers split the warm pitta in half and stuff it with whatever's local: sardella from the coast, 'nduja from Spilinga, soppressata from the hills. Lunch in one piece.
Ingredients
- 500 g strong bread flour
- 300 ml warm water
- 7 g fresh yeast
- 3 tbsp extra-virgin olive oil
- 10 g fine sea salt
Method
- Dissolve yeast in water; combine with flour, oil, and salt. Knead 8 minutes to a soft dough.
- First rise 90 minutes covered, until doubled.
- Turn out, flatten into a thick disc 28 cm across, then poke a hole through the centre with your thumb and stretch it to a wide ring (10 cm hole) — the donut shape lets it cook through without burning.
- Place on a floured tray, prove 30 minutes more.
- Heat oven to 230°C (450°F). Brush the top with olive oil.
- Bake 22–25 minutes until golden and hollow when tapped. Eat warm: split horizontally and stuff with sardella, 'nduja, or just olive oil, salt and oregano.