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    Lestopitta

    Traditionally prepared by the housewives when they didn’t have bread, lestopitta (fast pita) has ancient origins and seems to have been brought to Italian shores by the Greeks.

    Serves 6-8

    • 500g durum wheat flour
    • 1 cup warm water
    • Extra virgin olive oil
    • Salt

    1. Place the flour on a clean surface and make a well. Add a pinch of salt and pour the water into the centre of the well along with a few drops of olive oil.
    2. Knead until the dough is compact. Roll into a smooth ball. Cover with a damp cloth and set aside to rest for half an hour.
    3. Divide the dough into small balls and roll them into thin sheets with a rolling pin.
    4. Use a cookie cutter to cut 10cm discs out of the sheets.
    5. Heat a drizzle of olive oil in a large frying pan.
    6. Cook the discs on both sides until they puff up. Serve this specialty with cold cuts, cheese or salad.