Stuffed pitta with Prosciutto di San Daniele, guacamole and roasted cherry tomatoes
Ingredients
For the pitta:
- 250 g manitoba flour
- 150 ml water
- 10 g brewer's yeast or 3 g of dry yeast
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 tablespoon of extra-virgin olive oil
For the guacamole:
- 1 avocado
- Juice of half a lime
- Oil salt and pepper to taste
- Coriander optional
For the roasted cherry tomatoes
- 200 g cherry tomatoes
- Salt pepper oil
- Fresh basil
- For the filling:
- 200 g of Prosciutto di San Daniele
Instructions
For the pitta:
- Mix half the water, yeast and sugar in the planetary mixer or in a bowl and let it rest for 10 minutes.
- Add the manitoba, the remaining water and oil and finally the salt.
- Knead by hand or in the planetary mixer until a smooth dough is obtained.
- Allow to rise in a switched-off oven, with only the light on, for about two hours.
- Then divide the dough into 4 parts, form small balls and roll them out with your hands to a thickness of about 1.5 cm.
- Allow to rise for about 30 minutes with a cloth on top.
- Grease a frying pan with oil and preheat it. Cook the bread about 2 minutes per side, brushing it with oil on both sides.
For the guacamole:
- Cut the avocado in half, remove the stone and mash the flesh until smooth.
- Then season with salt, pepper and oil to taste and some chopped coriander, if desired.
- Preheat the oven to 160°.
- Wash the cherry tomatoes well and place them whole in an oven dish, season with plenty of oil, salt and pepper and bake.
- After about 30 minutes stir and add the fresh basil leaves, then bake for another 15-20 minutes.
For the filling:
- Assemble the pitta by spreading the guacamole, roasted cherry tomatoes and a few slices of Prosciutto di San Daniele.