Bregofska Pita with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 4 mushrooms, sliced 4 mushrooms, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 cup (100g) grated cheese (such as feta or cheddar) 1 cup (100g) grated cheese (such as feta or cheddar)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the vegetable oil and water, mixing until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the bell pepper, zucchini, and mushrooms, cooking until they soften.
3. 3.
   Sprinkle the paprika, dried thyme, salt, and pepper over the vegetable mixture. Stir well to combine the flavors. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 180°C (350°F). Divide the dough into two equal portions. Roll out one portion on a floured surface to fit the size of your baking dish.
5. 5.
   Place the rolled-out dough in the baking dish, covering the bottom and sides. Spread half of the vegetable mixture evenly over the dough. Sprinkle half of the grated cheese on top.
6. 6.
   Roll out the second portion of dough and place it over the filling, sealing the edges with the bottom layer of dough. Repeat the process with the remaining vegetable mixture and cheese.
7. 7.
   Bake in the preheated oven for 30-35 minutes, or until the crust turns golden brown. Allow it to cool slightly before slicing and serving.

Treat your ingredients with care...

• Onion — To reduce the sharpness of the onion, you can soak it in cold water for 10 minutes before using.
• Zucchini — If your zucchini has a high water content, you can sprinkle it with salt and let it sit for a few minutes before squeezing out the excess moisture.
• Cheese — Feel free to experiment with different types of cheese, such as goat cheese or mozzarella, to add your own twist to the dish.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of sour cream to the vegetable mixture.
• If you prefer a spicier kick, sprinkle some chili flakes or cayenne pepper into the filling.
• Serve the Bregofska Pita warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Pair this dish with a dollop of Greek yogurt or a fresh salad for a complete and satisfying meal.

Serving advice

Serve the Bregofska Pita as a main course accompanied by a side salad or pickled vegetables. Cut it into slices and present it on a platter for a beautiful display.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or dill, on top of the baked pita. The vibrant green color will add a pop of freshness to the dish.