Greece has seen the birth of great minds and great dishes. If you’ve never tasted this recipe recommended by Marta, you’re bound to cry "eureka!"
serve 4
30 min
30 min
easy

Ingredients

  • For the pita:

  • 250g /

    plain flour (00)

  • 150g plus a little for brushing /

    water

  • 2 teaspoons /

    100% ITALIAN ORGANIC EXTRA VIRGIN OLIVE OIL

    100-ita-1l-bio-comunitario Find out more
  • 7g /

    fresh yeast

  • 1 teaspoon /

    salt

  • 1 pinch /

    sugar

  • For the filling:

  • 4 /

    courgettes

  • to taste /

    PUMPKIN SEED OIL

    zucca-250 Find out more
  • to taste /

    Thyme

  • 170g /

    Greek yogurt

  • 1/2 /

    lemon

  • to taste /

    salt

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Instructions

For pita, dissolve the yeast in a little warm water, add a pinch of sugar and let stand a few minutes.

Place the flour on a pastry board, make a hollow in the centre and pour in the water with the yeast. Start kneading, adding the rest of the water. Add the oil and, as soon as the dough begins to form, add the salt.
Knead until the dough is smooth and soft.

Put the dough in a bowl, cover with a cloth and let rise for one hour. Divide the dough into 4 flat disks.
Brush them with water and let them rest for another half hour.
Heat the oven to 250° C (482° F), brush again with water and bake for 7/8 minutes.

While the bread cools, prepare the zucchini. Heat a non-stick pan, add pumpkin-flavoured oil and diced zucchini. Cook 12/15 minutes on high flame. Finally, season with salt and sprinkle with fresh or dried thyme.

Allow pita to cool slightly while you prepare the yogurt.
Put the yogurt in a bowl, add the juice of half a lemon and season with salt.

Fill the pita with two tablespoons of zucchini fried in pumpkin-flavoured oil and a tablespoon of Greek yogurt.

THE CHEF:

UNA STREGHETTA IN CUCINA

Torn between fashion and cooking, She loves preparing recipes that are fast but chic to transform even the simplest recipe into a gourmet delicacy.