Saffron Pita

Instructions

1. 1

   Steep saffron threads in 60 ml of warm water for 10 minutes until the water turns golden and fragrant.

   Tip: This releases the saffron's colour and flavour into the liquid.

2. 2

   In a large bowl, combine flour, salt, and yeast. Create a well in the centre and add the saffron water, remaining warm water, honey, and olive oil.

   Tip: Keep the yeast away from the salt initially to prevent it from being killed.

3. 3

   Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic.

   Tip: The dough should be soft but not sticky—add flour or water gradually if needed.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled in size.

   Tip: Warm, draft-free environments work best for rising.

5. 5

   While dough rises, heat ghee in a pan and fry sliced onions over medium heat until golden and crispy, about 8-10 minutes. Drain on paper towels and season with salt.

   Tip: Stir occasionally to ensure even browning without burning.

6. 6

   Divide risen dough into 6 equal pieces and roll each into a ball. Rest for 5 minutes, then flatten and roll into 6 mm thick rounds.

   Tip: Dust with flour to prevent sticking.

7. 7

   Heat a cast-iron skillet or tawa over medium-high heat. Cook each pita for 2-3 minutes per side until puffed and light golden, but not too brown.

   Tip: The pita should puff slightly in the middle if the heat is correct.

8. 8

   Immediately brush hot pitas with a little ghee and sprinkle with fried onions, nigella seeds, and sea salt flakes while still warm.

   Tip: Working quickly ensures the toppings adhere to the soft bread.