Herb Pita with Turkish Eggs
Directions
- 1In a large bowl combine flour, yeast, sugar and salt and mix well.
- 2Add the water and knead lightly for approximately 5 minutes.
- 3Add rosemary and knead for another 5 minutes or until you get a smooth dough.
- 4Place the dough in a clean big bowl and cover with a plastic wrap and a kitchen towel. Proof for 1-2 hours or until the dough doubles its size.
- 5Divide the dough into balls. Each ball should weigh approximately 100 g.
- 6Then, using a floured rolling pin, roll the pieces into a circle that's about 0.2 inch thick.
- 7Place the pitas on a kitchen towel and then cover it with another kitchen towel. Space out the pitas so they have room to grow. Let proof for 40-50 minutes.
- 8While proofing, mix together the herbs, garlic and olive oil and set aside.
- 9Preheat a non-stick pan over high medium heat.
- 10Once the pitas are proofed and the pan is warm enough, place one pita on the pan (without oil or butter) and flip it over every 20-30 seconds, until your pita is ready. Just before taking it out of the pan, brush it lightly with the olive oil-herb mixture.
- 11In a medium nonstick skillet, heat butter over medium-high, add paprika, aleppo pepper, salt and pepper, mix and set aside.
- 12In a small bowl mix garlic, greek yogurt, lime zest and lime juice. Add salt and pepper and mix.
- 13At this time start making the poached eggs.
- 14Place the yogurt in a plate, then place the eggs and season with black pepper.
- 15Drizzle over the spicy butter and finish with dill.
Ingredients
- 500 g bread flour
- 11 g active dry yeast
- 20 g salt
- 10 g granulated sugar
- 290 ml lukewarm water
- 0.25 cup chopped rosemary
- 0.25 cup olive oil
- 1 garlic clove
- 2 tbsp fresh parsley
- 2 tbsp Turkish/Greek yogurt
- 1 teaspoon lime zest
- 1 tbsp lemon juice
- 30 g butter
- 0.5 tbsp paprika
- 2 poached eggs
- 0.25 tbsp Aleppo pepper
- 1 dill
Equipment
large bowlrolling pinnon-stick pansmall bowlspoongraterlemon juicer