This is the staple bread of the Middle East, called khubz in Arabic, but across Europe it is commonly known by the Greek name of pita bread.
You certainly can’t go wrong adding Greek-style fillet to pita bread. Preheat the oven to 180°C and place a baking tray in the oven to heat through. Using a very sharp knife, slice diagonally into a whole beef fillet and open it out on a piece of wax paper. Cover the butterflied fillet with another piece of wax paper and beat with a mallet to flatten slightly. Season the fillet well with salt and freshly ground black pepper. In a jug, mix 200ml olive oil, juice of 2 lemons, 2 crushed garlic cloves and 2 sprigs fresh rosemary. Rub half this mixture all over the fillet and place on the hot baking tray. Roast until browned all over, about 15 minutes. Slice the fillet, pour over the remaining oil mixture and leave to stand before serving so that the slices absorb the oil. Serve piled on fresh pita bread.
Pita bread
Ingredients
- 10g active dry yeast
- 190ml (¾ cup) warm water
- 15ml (1 tbsp) olive oil
- 10ml (2 tsp) honey
- 300g (2,5 cups) cake flour, sieved salt, to taste
Instructions
Sprinkle the yeast over 60ml (¼ cup) of the water in a mixing bowl and set aside until the yeast has dissolved.
Combine the oil, honey and remaining water in a large mixing bowl. In another bowl mix the flour and salt.
Transfer the flour mixture to the bowl of an electric mixer and, blending on slow speed, gradually add the yeast mixture and honey mixture. Mix to form a dough.
On a lightly floured surface, knead the dough for 5 minutes. Cover and leave in a warm place until doubled in size, about 2 hours. Turn the dough onto a lightly floured surface and divide into 8 pieces.
Shape each piece into a ball and dust with flour. Cover the balls with a clean damp towel and leave to rest for a further 30 minutes.
Preheat the oven to 240°C.
Roll each ball of dough out to form a thick disc. Line a baking sheet with foil, lay the pita discs on this and bake until puffed and golden, for about 5 minutes. Keep covered until ready to use.
Serve with slices of Greek-style fillet.
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