Nici Wickes revels in the joy of cooking for one. Her new book is full of unique and versatile meals that can be whipped up in no time for solo diners and easily adapted if you have company.
Store-bought pita is fine but you won’t go back once you try homemade. It’s simply divine
and well worth the effort.
Makes: 8-10 pitas
1 teaspoon honey
1 teaspoon active dried yeast granules
¾ cup warm water
3 tablespoons olive oil
2 cups plain or high-grade flour
1. In a medium-sized bowl, combine the honey and yeast with the warm water. Leave until the mixture froths (approximately 5 minutes).
2. Pour in the olive oil and flour, mixing with a knife, then turning out to knead to a soft dough on a floured bench.
3. Lightly oil the bowl it came from and return dough to it, cover with a damp tea towel and put it somewhere warm to double in size (approximately 30-60 minutes).
4. Once risen, gently turn out and divide into 8-10 pieces. Roll into balls. Flatten each with your palm then dust with flour and roll each out to a 12-15cm disc. Leave to rest for 15 minutes.
5. Heat a heavy-based frying pan on a medium heat and dry-fry each pita, flipping over when dimples appear and the cooked side has freckles of colour (don’t let it brown too much). Flip and cook second side. Stack and keep warm, under a tea towel, until required.
Note: These freeze really well and make perfect quick pizza bases.
Extracted from A Quiet Kitchen by Nici Wickes.
Photography by Todd Eyre (David Bateman, RRP $45).