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Pita with Leeks (pita di prash) from James Carameta
Pita with Leeks (Nena’s recipe)
13 tablespoons butter, divided, indicated at each step it’s required
SPECIAL EQUIPMENT:
A 13” x 18” rimmed sheet pan
A rolling pin, 1” diameter and 3’ long
Stand mixer with a dough hook (you can also knead my hand)
Digital scale
DOUGH
750 g King Arthur unbleached all-purpose flour
1 TBSP salt
425 g warm water
25 g vegetable oil
Extra flour for sprinkling
[5:3 hydration ratio of flour to water]
LEEK FILLING
3 – 4 large leeks, root and tough green ends removed
1 lb cottage cheese
75 g crumbled feta cheese
5 eggs, scrambled
4 TBSP butter
Place dry ingredients in a stand mixer w/ dough hook. Gradually add oil, then warm water to the flour mixture. Let the mixer knead the dough for a few minutes. You will likely not need all the water, so careful as you get to the last of the water. [The last time I made this recipe, I measured the leftover water and it came to 47 g.]
All the flour should be incorporated and the dough should be soft and slightly sticky. Knead it with the base of your hand for a few minutes until it forms a smooth ball, and then return it the bowl.
Let the dough rest in the bowl, covered, ~ 1 hour. Place 2 small plates sprinkled with flour in the refrigerator to chill.
While the dough rests, clean leeks thoroughly. Slice in quarters lengthwise and soak
in a large bowl of water to remove dirt. Change water periodically and let leeks soak until water is clear.Remove leeks from the bowl. Chop coarsely. Sauté in 12” nonstick skillet with 4 tablespoons butter over medium heat until tender, about 10 – 15 minutes. Remove from heat and set aside.
Melt 3 TBSP butter.
Cut the rested dough in half. Measure each piece on a digital scale and begin with the one that’s slightly heavier to be the bottom layer of the pie. Place the second half of dough back into the covered bowl.
Sprinkle some flour on your work surface and begin by pressing the rolling pin into the heavier piece of dough creating a criss-cross pattern. This helps you get started spreading out the dough. Roll the dough out as thin as possible.
Careful not to have any folds in the dough, especially on the edges. Once dough is rolled out thinly and evenly, spread the melted butter with a pastry brush all the way to the very edges. It is important to be generous with the butter. Insufficient buttering results in pastry that is not delicate and flaky. Fold the dough into thirds so that it’s long and narrow, then brush the last of the butter on the dough that is facing up. Fold it over and over until it becomes a rectangle. Place the folded dough on one of the refrigerated plates, cover it with plastic wrap and put it in the refrigerator so the butter firms up.
Melt 3 more TBPS butter. Follow same procedure with the 2nd piece of the dough.
As both pieces of dough are chilling, melt 1 TBSP butter and brush it on the bottom and sides of the rimmed sheet pan. Set aside.
In a large bowl, place the sautéed leeks, eggs, cottage cheese, and feta. Mix well to combine and set it aside.
Preheat the oven to 400º F and set the rack at the lowest position.
Remove dough from refrigerator. Take the largest piece of dough and press it with the rolling pin as before, then start rolling it out in a rectangular shape, allowing for edges to hang over the edges of the rimmed baking sheet by ~ 1”. Transfer dough to the baking sheet. Trim any excessively long areas with kitchen shears. See photo.
Place the filling on top of the dough in the pan, distributing evenly, up to the very edges of the dough. Set aside.
Take 2nd piece of dough and roll it out as with the first half. Carefully place second sheet of dough on top of the filling. Seal the two layers by pinching and crimping together to form the edge of the crust.
Melt last 2 TBSP of butter and brush it over the top sheet of dough, including the edge. Bake for 40 minutes. If the top layer starts getting a little too browned as it bakes, place a sheet of foil on top of it.
Bake for an additional 5-10 minutes until it’s golden brown on top and bottom.
When it’s finished baking, remove the pita from the oven and pierce the top crust with a sharp knife such as a steak knife or paring knife a few times to allow for excess steam to escape. This will keep the pastry crisp and flaky. Then, using a spatula, carefully transfer the pita to a cooling rack. This will prevent the bottom crust from getting soggy. Let it cool and set up for about 15 minutes before cutting it into square pieces with kitchen shears and serving.
Place leftover pieces into individual plastic bags and refrigerate or freeze. To reheat, place a piece of parchment paper on a baking sheet, place the pieces of frozen/chilled pita on the parchment paper, and bake at 350º F for ~ 20 – 25minutes.
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This discussion was modified 1 day, 6 hours ago by
elissa mondschein.
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This discussion was modified 1 day, 6 hours ago by elissa mondschein.
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This discussion was modified 1 day, 6 hours ago by elissa mondschein.
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This discussion was modified 1 day, 6 hours ago by
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