Puffed pitta chips with toasted nigella

Serves SERVES 8 Starters and mains

Advertisement

Method

In a medium bowl, combine the yeast, sugar and water and allow to stand for about 10 minutes, until the yeast becomes foamy. Add the flour and ½tsp of the salt and mix well. Use your hands to gather the dough and knead it gently on a lightly floured surface until it comes together into a smooth ball, if it seems too dry, add a bit of water 1tbsp at a time; if too wet, add a sprinkling of flour.

Oil the inside of a medium bowl, transfer the dough to the bowl, cover the bowl tightly with cling film, and allow to rest in a warm area for 15 minutes.

Lightly dust your work surface with flour. Use a rolling pin to roll the dough out into a 3mm-thick rectangle. Use a pizza cutter or sharp knife to cut the dough into 1cm x 1cm squares.

Pour enough oil into a large pan to come about 7.5cm up the sides. Turn the heat to high and bring the oil up to 160ºC/320ºF, as measured by a deep-fry or sugar thermometer. Meanwhile, line a baking sheet with kitchen paper and put it by the hob for the pitta chips as they come out of the oil.

When the oil is ready, drop the squares of dough into the pan, and lightly dunk them with a slotted spoon to keep them submerged until they just turn golden and puff up, about 2 minutes. Carefully transfer to the baking sheet to drain any excess oil. While they’re still hot, sprinkle with the remaining 2tsp of salt and the toasted nigella seeds.