BACON PITTAS

• portioner: SERVES 4

Ingredienser

For the pitta

5g fast-action dried yeast

150ml warm water

250g plain flour

1 heaped teaspoon fine sea salt

2 tablespoons garlic oil

For the filling

6 tablespoons mango chutney

4 tablespoons ketchup

1 long red chilli, deseeded and finely chopped

1 teaspoon ground cinnamon

1 teaspoon ground cumin

12-16 slices of smoked or unsmoked streaky bacon

4 spring onions, thinly sliced

½ small packet (about 15g) of fresh coriander, roughly chopped

Vejledning

First, make the pitta. Dissolve the yeast in the 150ml of warm water and leave the mixture to sit for 5 minutes. Combine the flour, salt and garlic oil in a mixing bowl, then pour in the dissolved yeast and blend to form a dough. Knead the dough for a couple of minutes, then cover with a clean tea towel and leave somewhere warm and dry to rest for 1 hour.

Meanwhile, make the filling. Put the mango chutney, ketchup, chilli, cinnamon and cumin in a small saucepan set over a medium heat and bring the mixture to a gentle simmer, stirring to avoid burning. Take the pan off the heat and set aside.

Preheat the oven to 140°C, Gas Mark 1. Grill or fry the bacon according to your preference. I like to fry mine in a preheated large frying pan with a little oil, crisping up the slices nicely on both sides for a couple of minutes. Remove the bacon from the pan, drain, cover it with kitchen foil and keep it warm in the preheated oven while you finish making the flatbread. After the proving time has elapsed, heat a large, heavy-based frying pan over a high heat. Divide the mixture into 4 dough balls and roll them out to 5mm-thick rounds. Allow them to rest for 5- 6 minutes, then place them directly on the dry pan and cook until the edges begin to come away from the pan (about 45 seconds). Flip them over and cook on the other side for 30-45 seconds. Place the cooked flatbreads on a clean tea towel while you finish cooking the remaining dough rounds. To serve, split open each pitta and put 3-4 slices of bacon inside it. Drizzle in some of the sauce and sprinkle with spring onions and coriander. Serve immediately.