Honey and Oat Pita

Instructions

1. 1

   Combine flour, 50g of the oats, yeast, salt, and warm water in a large bowl. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable.

2. 2

   Add olive oil and continue kneading for 2 minutes until fully incorporated. Cover with a damp cloth and let rise for 45 minutes until doubled in size.

   Tip: Find a warm spot in your kitchen to speed up rising.

3. 3

   Toast the remaining 50g of oats in a dry pan over medium heat for 3 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.

   Tip: Watch the oats carefully to prevent burning.

4. 4

   Divide the dough into 4 equal portions and shape each into a ball. Let rest for 5 minutes, then flatten each ball and roll into a 6mm thick oval.

   Tip: Use parchment paper between each pita to prevent sticking.

5. 5

   Heat a non-stick skillet or griddle over medium-high heat. Cook each pita for 2-3 minutes per side until puffy and light golden, creating a pocket inside.

   Tip: The pitas should puff up slightly during cooking.

6. 6

   While pitas cook, whisk together ricotta, Greek yogurt, and cinnamon in a bowl until smooth and creamy.

   Tip: Reserve 2 tablespoons of honey for drizzling.

7. 7

   Gently open each warm pita pocket and spread the ricotta mixture inside generously.

   Tip: Be gentle to avoid tearing the pita bread.

8. 8

   Top with toasted oats and fresh berries, then drizzle with remaining honey. Serve immediately while pitas are still warm.

   Tip: The contrast of warm pita and cool berries is delicious.