a : staititai [ancient greek sesame & honey pizza]

Name: a : staititai [ancient greek sesame & honey pizza]
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 6 servings coarse unrefined sea salt, as it suits you; 2 Tbsps unrefined extra virgin olive oil; 227 grams crumbled feta or other fresh eweâ€™s milk cheese; 2 Tbsps raw honey, plus extra to serve; 2 teaspoons unrefined sea salt (I use this kind); 2 Tbsps hulled sesame seeds; 237 milliliters proofed and bubbly sourdough starter (Click Here for a Sourdough Starter Tutorial); 710 milliliters whole spelt flour; 237 milliliters warm, filtered water

You can never have too many main course recipes, so give a : staititai [ancient greek sesame & honey pizza] a try. This recipe serves 6. Watching your figure? This vegetarian recipe has 457 calories, 15g of protein, and 16g of fat per serving. If you have coarse unrefined sea salt, honey, spelt flour, and a few other ingredients on hand, you can make it. To use up the spelt flour you could follow this main course with the Persimmon cake with whole spelt flour as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 4 hours and 25 minutes.

Instructions

Stir proofed starter, warm water, one-quarter cup olive oil, whole grain spelt flour and two teaspoons unrefined sea salt together in a bowl until well-combined.

Ingredients you will need

Whole Grain Spelt Flour

Olive Oil

Sea Salt

Water

Equipment you will use

Bowl

Pour the dough into the bowl of a stand mixer equipped with a dough hook and mix the ingredients together at a low speed; alternatively, flour your counter and knead the ingredients together until a smooth, pliable ball of dough forms.Grease a mixing bowl with a bit of olive oil; place the dough in the bowl and cover the bowl with plastic wrap or a slightly damp kitchen towel. Allow the dough to rise at room temperature for about four hours. Punch it down, and allow it to rise again, until doubled in bulk.Divide the dough into two masses, and form discs approximately eight inches in diameter.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Punch

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Mixing Bowl

Stand Mixer

Heat two tablespoons olive oil of the remaining olive oil over a medium-high flame in a cast iron skillet.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Place one disc in the hot oil and fry for two to three minutes, flip it and fry the other side for two to three minutes.

Ingredients you will need

Cooking Oil

Add an additional two tablespoons olive oil to the skillet, and repeat the process with the remaining disc. Your staititai dough is now ready for its toppings.Once the dough has been formed and fried until golden in olive oil, it is time to finish preparing the dish.Preheat the oven to 475 degrees Fahrenheit.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Frying Pan

Oven

Brush one tablespoon unrefined extra virgin olive oil on each of the two fried bases for the staititai.Crumble eight ounces of feta cheese evenly over each of the discs, drizzle each disc with one tablespoon honey and sprinkle with them with one tablespoon sesame seeds and enough coarse sea salt to suit your palate.Line a baking sheet or baking stone with three to four sweet bay leaves, and place the staititai over the bay leaves.

Ingredients you will need

Extra Virgin Olive Oil

Coarse Sea Salt

Sesame Seeds

Feta Cheese

Bay Leaves

Honey

Equipment you will use

Baking Sheet

Bake the staititai in an oven preheated to 475 degrees Fahrenheit for about five to six minutes.

Equipment you will use

Oven

Serve hot, drizzled with additional honey as it suits you

Ingredients you will need

Honey

Equipment

Ingredients

Servings:

6servings

coarse unrefined sea salt, as it suits you 2Tbsps

unrefined extra virgin olive oil 227grams

crumbled feta or other fresh eweâ€™s milk cheese 2Tbsps

raw honey, plus extra to serve 2teaspoons

unrefined sea salt (I use this kind)2Tbsps

hulled sesame seeds 237milliliters

proofed and bubbly sourdough starter (Click Here for a Sourdough Starter Tutorial)710milliliters

whole spelt flour 237milliliters

warm, filtered water

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are great choices for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. The Skouras Saint George Agiorgitiko with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.