Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 2 1/2 cups (300g) semolina flour
- 3/4 cup (100g) all-purpose flour
- 3/4 tsp (2.5g) active dry yeast
- 1/2 tbsp (10g) salt
- 2 tbsp (30g) lard
For the filling, feel free to adapt and substitute cold cuts and cheeses according to your preferences. For reference, we used the following:
- Soppressata (spicy salami)
- 2 hardboiled eggs
- Sharp provolone
- 'Nduja
Begin by making the "pitta" dough. This is easiest done in a stand mixer, but can be made by hand as well. Combine the semolina flour, all-purpose flour, and yeast in a mixing bowl. Mix thoroughly.
While mixing with a dough hook on a slow setting, gradually pour 1 cup (250ml) of water in. When roughly 2/3 of the water has been incorporated, add the salt before continuing to add the remaining water.
When the water has been added completely, transfer the dough to a work surface dusted with all-purpose flour. Fold and knead the dough for a minute or two, or until it is smooth and even. Dust with AP flour as needed to prevent sticking. Cover the dough with plastic wrap and let rest for 30 minutes. Unwrap the dough and repeat the kneading process.
Place the dough in the bottom of a large, floured bowl. Cover, and let rise for 8 hours at room temperature.
Note: if you happen to have a pizza stone and peel, we recommend cooking the bread on the stone. If not, simply prepare the dough on a large baking sheet.
Preheat an oven and pizza stone (optional) to 460 degrees F (235 C).
Place the dough on a large, floured baking sheet or pizza peel. Spread it out with your fingers until it resembles a large, round pizza. Tear a hole, roughly 2 inches in diameter, in the center.
Bake directly on the pizza stone (or baking sheet) for 15-20 minutes or until the crust has turned a medium brown. Remove and allow to cool.
Lower the oven temperature to 380 degrees F (195 C).
Carefully slice the "pitta" bread in half. Melt the lard in a microwave or small saucepan and brush it on the insides of each bread slice. Line the bottom slice with sliced soppressata, chopped hardboiled eggs, chopped provolone, and 'nduja. Close the pitta with the top half, wrap in aluminum foil, and bake for 25-30 minutes or until the cheese has melted.
Allow the pitta to cool for about 10 minutes before serving. Buon appetito!