This can be made in an instant for breakfast using
shop-bought Greek-style pita bread instead of your own. It's good
16very thin slices of mortadella3burrata or mozzarella, torn1lemon, peeled and finely diced1 tbspsalted baby capers, rinsed well and dried with paper towels40 gmbutter, dicedPita400 gmbread flour, plus extra for dusting1 tbspolive oilFried sage butter150 gmchilled butter, diced1 cup (loosely packed)sage leaves
For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine. Add 200ml water and mix until smooth and elastic (6-8 minutes). Cover and rest
for 30 minutes.
Meanwhile, for fried sage, heat butter in a saucepan until nut brown (2-3 minutes). Add sage, stir until crisp, then remove from butter immediately and reserve butter and sage separately.
Heat a large non-stick frying pan over high heat. Divide pita dough into 4 equal pieces, roll out each on a lightly floured surface to a 23cm-diameter round, then place pieces of baking paper on each. Add 2 tsp sage butter to pan, then, working with a round at a time, invert into pan, remove paper and cook, turning once, until golden brown (3-4 minutes each side).
Return pita one at a time to pan, top with mortadella, cheese, lemon, capers and a few torn fried sage leaves, and fry until golden, crisp and charred in places on the base (2-3 minutes). Fold pita in half, then transfer to a plate or board. Repeat with remaining pita. Drizzle with a little extra sage butter, scatter with remaining fried sage leaves, season to taste and serve warm.