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Sfakiani Pita
Sfakiani pita: a sweet delicacy from the Mediterranean island of Crete! A cheese stuffed flatbread drizzled with honey, a great dessert!
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories per serving 316 kcal
Ingredients
- 3,5 oz plain flour (100 g)
- 1 tbsp olive oil
- 5 tbsp water (60 ml), tepid
- 1 tbsp ricotta
- 2 tbsp honey
- salt
Instructions
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Add the plain flour, olive oil, a pinch of salt and the tepid water to a clean blender.
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Blend all the ingredients until you get a smooth dough. Then add a little extra water or flour if necessary.
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Transfer the dough onto a clean surface. Knead it for a minute until elastic. Add some flour if it feels too sticky.
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Wrap the dough in a piece of cling film and let it rest for 20 minutes at room temperature. Roll out the dough and cut out 2 even circles. You can put a bowl on top and run a knife along the sides if that's easier.
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Then spread the ricotta cheese evenly over one dough circles. Brush the edges with a little water. Cover with the remaining dough circles.
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Gently press the edges with your fingers to seal them. Bake the pita in a dry non-stick pan over medium-low heat without any butter or oil for 2 to 3 minutes.
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Flip the pita over and cook the other side until a little golden.
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Place the pita on a plate and drizzle with some honey. Serve hot.
