-
1
For the Dough: Put the flour and salt in a large bowl and stir to distribute the salt well.
-
2
Put the warm water in a small bowl and sprinkle the yeast over it.
-
3
Let stand for 2 minutes to soften, then whisk with a fork to blend.
-
4
Make a well in the center of the flour and put the dissolved yeast and the olive oil in the well.
-
5
Begin incorporating flour from the sides with one hand.
-
6
When you have incorporated all the flour and the dough cleans the sides of the bowl, which should only take about a minute, switch to a one-handed kneading motion, securing the bowl with the other hand.
-
7
The dough will be moist and a little sticky at this point but resist adding additional flour.
-
8
By kneading it in the bowl instead of on a work surface, you should be able to avoid adding flour.
-
9
When the dough is no longer sticky, after about 5 minutes, turn it out onto a work surface.
-
10
Knead with both hands until the dough is smooth and soft, about 5 minutes longer, dusting with flour only as needed to prevent sticking.
-
11
For the First Rise: Transfer the dough to a clean bowl lightly coated with olive oil and turn the dough to coat it with the oil.
-
12
Cover the bowl tightly with plastic wrap.
-
13
Let rise in the warmest place in your kitchen until it doubles in volume, 1 1/2 to 2 hours.
-
14
For the Second Rise: Turn the dough out onto a lightly floured surface and shape it into a ball.
-
15
Dust the ball lightly with flour and place it on a clean kitchen towel.
-
16
Cover loosely with another clean kitchen towel.
-
17
Let rise again in the warmest place in your kitchen until it doubles in volume, about 1 1/2 hours.
-
18
For the Filling: If the chard ribs are more than 1 inch (2 1/2 centimeters) wide, halve them lengthwise, then cut crosswise into 1/4-inch (6-millimeter) pieces.
-
19
Cut the leaves lengthwise into 4-inch-wide (5-centimeter-wide) ribbons, then stack the ribbons and cut crosswise into about 1/2-inch (12-millimeter) pieces.
-
20
Leaving the scallions whole, slit the white part in half lengthwise, or quarter lengthwise if large, then cut the scallions-white and green parts-crosswise into 3/4-inch (18-millimeter) pieces.
-
21
In a large bowl, combine the chard ribs and leaves, the scallions, and the salt.
-
22
Toss well with your hands to distribute the salt evenly.
-
23
Let stand for at least 30 minutes to wilt the greens, or up to an hour.
-
24
Drain the greens to remove accumulated liquid, then rinse them repeatedly to remove excess salt.
-
25
Taste to make sure they are no longer too salty.
-
26
Working in batches, squeeze the greens between your hands to remove all excess liquid, then transfer them to a bowl.
-
27
Add the dill, paprika, hot pepper to taste, and olive oil and mix well with your hands.
-
28
Preheat the oven to 475F (250C).
-
29
Lightly oil a heavy 12- by 18-inch (30- by 43- centimeter) baking sheet.
-
30
Place the risen dough on the baking sheet and gently press and pat it until it covers the baking sheet and is evenly thick everywhere
-
31
With a short side of the baking sheet nearest you, cover the bottom half of the dough with the filling, spreading the filling evenly but leaving a 1-inch (2 1/2-centimeter) border.
-
32
Lift the exposed half of the dough over the filling to enclose it and press the edges together to seal.
-
33
You should have a rectangle approximately 8 1/2 by 12 inches (22 by 30 centimeters).
-
34
If you feel an air bubble under the surface, pierce the dough in one or two places with a skewer and press to vent the air.
-
35
Bake for 20 minutes, then rotate the pan in the oven and lower the oven temperature to 400F (200C).
-
36
Continue baking until the pitta is golden brown on top and bottom, about 10 minutes longer.
-
37
Transfer to a rack and let cool for at least an hour before slicing.
