For the mini pittas:
300 g T55 flour
1 pinch salt
1 pinch sugar
200 ml warm water
5 g active or instant dry baker’s yeast
2 tsp olive oil
For the sardine rillettes:
300 g sardines in olive oil
1 bunch of chives
1 preserved lemon
1 dash lemon juice
250 g Isigny Sainte-Mère fromage frais
salt / pepper
Dissolve the dehydrated baker’s yeast in the warm water with a pinch of sugar. Stir together and leave to foam for around 15 minutes.
Pour the flour and salt into a large mixing bowl, then combine.
Add the dissolved yeast and knead the dough for around 10 minutes, until you have a smooth, homogeneous and elastic dough.
Lightly oil the surface of the dough and cover the bowl with cling film.
Leave to rise for around 1 hour close to a heat source so that it doubles in size.
Knock back the dough to release any air.
Place the dough onto the work surface. Divide into 12 pieces and flatten into rounds approximately 1 cm thick. Flour them, then cover them with a tea towel and leave to rest again for 20 minutes.
Roll out each piece again using a rolling pin so they are 5 mm thick.
Heat up a frying pan on high and grease it with an oiled paper towel.
Place a pitta bread in the frying pan and cook it until small bubbles appear on the surface.
Turn the pitta breads over and continue cooking for a few minutes while turning frequently. The pitta bread should start to inflate.
Remove and wrap each hot bread in a clean tea towel as you go in order to keep the pitta breads soft.
Leave the pitta breads to cool while preparing the sardine rillettes.
Drain the sardines and remove the central bone. Put them in a mixing bowl and mash them using a fork. Finely chop the chives. Peel and finely chop the shallot. Remove and discard the pulp from the preserved lemon so as to keep only the peel and cut into small pieces.
Mix the Isigny Sainte-Mère fromage frais, chives, shallot, dash of lemon juice and preserved lemon in a mixing bowl. Season to taste.
Fold in the sardines using a fork and mix well. Cover with cling film and refrigerate for 1 hour.
To stuff the pittas, half open them using a knife and fill them with the sardine rillettes.