Pita, Chamomile-Steeped Burrata, And Hawaiian Honey

Description

Source: COOK COLOR - MARIA ZIZKA

Hawaiian kiawe honey naturally crystallizes to a pearly white hue and tastes like tropical flowers. Here, it is paired with pale golden pita and creamy burrata cheese that has been marinated in chamomile oil.

Ingredients

• ½ cup (120 ml) olive oil
• 2 tablespoons dried chamomile flowers
• 3 garlic cloves, thinly sliced
• 1 teaspoon whole white peppercorns
• 1 strip of lemon peel (use a vegetable peeler)
• 2 teaspoons white wine vinegar
• 1 or 2 (8-ounce/225 g) balls burrata cheese
• 1 cup (240 ml) lukewarm water
• 1 (¼-ounce/7 g) packet dry yeast (2 ¼ teaspoons)
• 1 teaspoon sugar
• 2 ¾ cups (350 g) all-purpose flour, plus more for shaping
• 1 tablespoon olive oil, plus more for the bowl
• 1 teaspoon fine sea salt
• ⅓ cup (115 g) Kiawe honey, gently warmed until pourable
• Fresh chamomile petals, for garnish

Directions

1. Prepare the burrata: In a small saucepan, combine the olive oil, dried chamomile, garlic, and white peppercorns and heat over medium-low heat.
2. Let the garlic fizzle gently for 3 to 4 minutes, then remove from the heat.
3. Stir in the lemon peel and vinegar and let cool completely.
4. Place the burrata in a shallow bowl.
5. Pour in the chamomile oil.
6. Cover and refrigerate for at least 1 hour or up to 2 days.
7. Meanwhile, make the pita: In a medium bowl or liquid measuring cup, combine the warm water, yeast, and sugar.
8. Stir to dissolve the sugar, then set aside until the mixture is foamy, about 5 minutes.
9. Put the flour, olive oil, and salt in the bowl of a stand mixer fitted with the dough hook.
10. Pour in the yeast mixture and mix on medium speed, pausing and scraping down the sides of the bowl as needed, until a sticky dough comes together.
11. Increase the speed to medium-high and knead the dough until it’s smooth and elastic, about 7 minutes.
12. Oil a large bowl and transfer the dough to the bowl.
13. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
14. Divide the dough into 6 equal pieces, roll each piece into a ball, and place them all on a floured work surface.
15. Cover with the same kitchen towel and let rest for 20 minutes.
16. Place a baking sheet in the oven and preheat the oven to 500°F (260°C).
17. Working with one dough ball at a time, roll it out to a circle about 5 inches (12.5 cm) in diameter.
18. Be careful not to create any little rips in the dough.
19. Use a spatula or your hands to carefully transfer the rolled dough to the preheated baking sheet in the oven.
20. Immediately close the oven door and bake until the pita puffs, about 4 minutes.
21. Repeat to roll out and bake the other dough balls, doing two at a time, if you want.
22. Stack the baked pita breads on a plate and cover with a clean kitchen towel to keep them soft.
23. Transfer the burrata to a serving bowl large enough for a snug fit.
24. Drizzle with a little of the marinating oil (reserve the remaining oil in an airtight container in the refrigerator for salad dressing or another recipe) and all the honey.
25. Garnish with the chamomile petals and serve with the warm pita alongside.

Yield: Serves 4 to 6