approx. 750 g (1 1/2 lb) risen white or brown bread dough
oil
oil
for the filling
6 slices of cooked ham, tongue, beef or salami, etc.
2 to 3 hard-boiled eggs, sliced
2 tomatoes, sliced
few lettuce leaves
few onion rings
few stuffed olives, sliced
2 to 3 hard-boiled eggs, sliced
2 tomatoes, sliced
few lettuce leaves
few onion rings
few stuffed olives, sliced
method
1. Knock back the dough and divide into six portions.
2. Roll each to an oval shape about 20 x 10 cm (8 x 4 inches).
3. Place on a dampened and oiled baking sheet and brush the tops liberally with oil. Do not put to rise again.
4. Cook under a hot grill for about 2 minutes or until golden brown, then turn over, brush again with oil and grill for a further 2 minutes.
5. Quickly slit open each pitta along one long side to let out the steam. Cool on a wire rack.
6. Fill each with a folded slice of meat, a few egg and tomato slices, lettuce, onion rings and olive slices.
2. Roll each to an oval shape about 20 x 10 cm (8 x 4 inches).
3. Place on a dampened and oiled baking sheet and brush the tops liberally with oil. Do not put to rise again.
4. Cook under a hot grill for about 2 minutes or until golden brown, then turn over, brush again with oil and grill for a further 2 minutes.
5. Quickly slit open each pitta along one long side to let out the steam. Cool on a wire rack.
6. Fill each with a folded slice of meat, a few egg and tomato slices, lettuce, onion rings and olive slices.
serving amount
makes 6
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