Pitta Oil and Chilli Pepper
I had never tried Pitte before we had our little wood-fired oven. In the South of Calabria they are not found in bakeries, being a specialty prepared only in the home rite. When the dough has doubled in size and is almost ripe, a small amount is taken and balls of about 150 grams are formed. Let them rise for 10 minutes, then flatten them with hands, without rolling pin, on a floured surface and let them rest for 10 minutes more. After having heated the oven with olive or chestnut wood bundles, place the discs of dough on the mouth of the oven. If the Pitte take to swell in small air bubbles, sudden and successive so as to make necessary an intervention of piercing, is the sign that the oven is ready to receive the leavened dough and make it crispy bread. It is necessary for the dough to rest on the red-hot stone. Non wood fired ovens are not good, it is only the stone that gives a thermal boost similar to the one produced on pizza when it enters the oven. By placing the discs on the stone and turning them often, you get a real pitta, light and thin, with a caramelized taste, to be sprinkled with extra virgin olive oil, red Calabrian chili pepper, roasted garlic, tomato and grilled vegetables.
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