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Spelt and Rosemary Pittas with Apricot Compote and Tahini Yogurt

by Alex Hely-Hutchinson from 26 Grains

This 26 Grains recipe for Spelt and Rosemary Pitta Bread with Apricot Compote and Tahini Yogurt makes a simple and delicious weekend breakfast or brunch, especially during the summer when seasonal apricots are at their best.

From the book

Alex Hely-Hutchinson


Rosemary and apricots are a match made in heaven. It is such a joy to cook with herbs that are usually used in savoury dishes and pair them with less traditional ingredients. Pitta bread is surpirisingly easy to make and bakes in no time. I tend to cook these in late summer, when apricots are in their prime. Cook the compote until the apricots just start to become soft, but aren't falling apart. Take a bite and get ready for the ooze.  

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For the pitta:
200g spelt flour, plus extra for dusting
2 sprigs rosemary, leaves picked and chopped
½ tbsp sea salt
1 tbsp fast-action yeast
1 tbsp olive oil
For the apricot compote:
600g apricots, halved and pitted
Seeds from 8 cardamom pods, ground in a mortar and pestle
5 tbsp honey
For the tahini yogurt:
2 tbsp tahini
2 tbsp honey
400g Greek yogurt

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Prepare the dough first. Put the flour, rosemary and salt into a large mixing bowl and stir with a wooden spoon. Stir in the yeast and make a well in the centre. Pour the olive oil and about 100ml of lukewarm water into the well and combine the ingredients until the dough comes together and stops sticking to the side of the bowl. Tip the dough onto a lightly floured work surface and knead for a good 7-10 minutes until smooth and elastic. Shape into a ball, then place in a clean bowl, cover with a tea towel and place somewhere warm for about 1 hour, or until risen to twice its size.

Meanwhile, prepare the apricot compote. Place all the ingredients in a large pan with 50ml of water and bring to the boil before reducing the heat to a simmer and cooking until the apricots are just falling apart: 10-12 minutes.

Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7 and place a baking tray inside to heat up.

Tip the dough onto a clean work surface lightly dusted with flour, and divide into six even pieces. Roll into oval shapes about ½-1cm thick. Pop the pitta on the (now hot) baking tray and return to the oven to bake for 8-10 minutes, turning them over after 5 minutes, until they balloon and ever-so-slightly crisp up and begin to turn golden.

Meanwhile, make the tahini yogurt. Beat together the tahini and honey until you have a thick paste, then stir into the yogurt.

Pull the pittas from the oven, cut in half and serve immediately with a dollop of apricot compote.

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From the book: 26 Grains

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