This can be made in an instant for breakfast using shop-bought Greek-style pita bread instead of your own. It's good either way.
- 16 very thin slices of mortadella
- 3 burrata or mozzarella, torn
- 1 lemon, peeled and finely diced
- 1 tbsp salted baby capers, rinsed well and dried with paper towels
- 40 gm butter, diced
- 400 gm bread flour, plus extra for dusting
- 1 tbsp olive oil
Fried sage butter
- 150 gm chilled butter, diced
- 1 cup sage leaves (loosely packed)
- 1For 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.
- 2Meanwhile, 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.
- 3Heat 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).
- 4Return 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.
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