Pita Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon vinegar
- Lukewarm water
- A few drops of olive oil for each pita when cooking
Preparation In a bowl, sift the flour and make a well in the center. Add the yeast, salt, vinegar, and sugar. Gradually add lukewarm water, kneading until you have a soft dough. Cover with a towel and let it rise for 1 hour. Divide the dough into 4 or 5 pieces, depending on your preferred pita size. Flatten each piece by hand or with a rolling pin and add a few drops of olive oil. Cook each pita in a non-stick pan for 3-4 minutes on each side. Keep them warm until ready to serve to preserve their softness.
Ingredients
For the Sheftalia
- 500 g pork caul fat (panna or mbolia)
- 200 g water and 100 g vinegar for soaking
- 500 g pork mince
- 1 ripe tomato, finely chopped
- 2 onions, finely chopped
- 1 bunch parsley, chopped (leaves only)
- Salt and pepper to taste
For Serving
- 5 cherry tomatoes, halved per serving
- 3-4 slices onion per serving
- 1 potato per serving
- Olive oil for frying potatoes
- Salt for potatoes
- Sweet paprika
- Lettuce leaves
Preparation For the Sheftalia Soak the caul fat in water with vinegar overnight. In the morning, drain in a colander. In another bowl, mix the pork mince, parsley, onion, tomato, salt, and pepper, and knead well. Shape into portions of 100-120 g each. Cut the caul fat into pieces large enough to wrap each portion like a dolma. Roll each portion twice in the caul fat to prevent breakage during cooking. Grill over charcoal for 10-12 minutes per side, or bake in a preheated oven at 200°C (390°F) for 20-25 minutes, depending on your oven.
For the Potatoes Peel the potatoes and cut them into thick, rectangular strips. Heat oil in a skillet over high heat. Add the potatoes and fry until golden and crisp.
To Serve Place the pita on each plate, topped with fried potatoes (salted), sheftalia, cherry tomatoes, onion slices, lettuce leaves, and a sprinkle of sweet paprika.
Enjoy this hearty and flavorful Mediterranean-style pita with savory sheftalia, perfectly complemented by fresh vegetables and crispy potatoes. A delightful combination for a fulfilling meal!
