Preparation of Calabrian Pitta Bread

• We can prepare the dough by hand, or using a bread machine or a stand mixer.

  Place the liquid ingredients in the bowl where we will create the dough, add the yeast and mix a little.

  Add the flour a little at a time, between additions, incorporate the honey, the salt, and complete the dough by adding all the flour until you obtain a soft but not sticky dough.

  Place in a large covered container and let it rise for about 1 1/2 hours until it doubles in size.

  

• Once risen, place the dough on a lightly floured work surface, create a ball, then divide it in half to create two balls.

  

• Prepare baking sheets of about 10 inches in diameter.

  Place a ball on each sheet, then using your hands create a hole in the center, spreading the dough until you get a ring with a fairly large hole.

  Leave to rise again for about 1 hour or until it almost doubles in size.

  Alternatively, you can create a single larger pitta, but in this case, use a sheet with a diameter of at least 12 1/2 inches.

  

• Once risen, bake in a hot oven at 392°F for 25 minutes, then lower to 356°F and continue baking for another 5 minutes.

  At the end of baking, the advice is to wrap the Calabrian pitta in a cloth and let it cool.

  Once cooled, cut in half and fill with whatever we like, or use it as simple bread.