These thin pittas are crispy like rusks. In addition to tremithia (terebinth seeds), they may also contain raisins.
Name - Recipe
Pittes with tremithia seeds (terebinth).
Version A
1 kg flour
1 glass of oil
1 tsp salt
1 glass of dried tremithia
1 sachet of yeast or a little sourdough
1½ glass of lukewarm water
Version B
1 kg of village flour and plain flour
3/4 cup raisins
4 tsp baking powder
1 tsp salt
1 cup of corn oil
Water for kneading
1/2 cup of tremithia
Version A
Put the flour, oil and salt in a bowl and rub with your hands. Add the water together with the sourdough or yeast. Mix them together, add the tremithia and knead well. Shape the pittas into a round shape and place them on a baking tray. Preheat the oven at 250˚C. Once you put the pitas in the oven, lower the temperature to 180˚C and bake them for 45 minutes. (Kyperounda, see Kourri and Lazarou 2007)
Version B
Wash the raisins and drain them. Put the flour in a bowl and add the salt and baking powder. Add the oil and rub with your hands.. Add water a little at a time and knead to make a firm dough. Add the raisins and tremithia and knead to mix well. Divide the dough into small pieces. Take each piece and roll out a thin pie that is as thick as one tremithi. Place them on a lightly greased baking tray and bake until golden brown. (MANRE 2006, 49)
Baking in the oven.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Oral testimony: See. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of Kyperounda village, unpublished data.
Stalo Lazarou/Varvara Yangou