Albanian-style pita

Ingredients for 1 servings:

• 500 g wheat flour (type 405 or 550)
• ½ tsp salt
• 200 ml water, lukewarm, possibly up to 250 ml
• Oil (not olive oil)
• 1 package of feta cheese (200 g), cut into very small pieces
• 2 small onions
• ½ tsp instant vegetable broth (to taste)
• 600 g leaf spinach or creamed spinach (or a mixture of both)
• 2 eggs
• Salt
• pepper
• e.g. milk
• 125 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

super tasty and also easy

Knead the flour, salt, and water into a dough that’s neither too firm nor too soft. Divide into 4 pieces, flatten into flatbreads on 2 large plates, and coat well with oil (this is best done with your hands). Let it rise for about 30 minutes, until the dough becomes more elastic. In the meantime, finely chop the onions and sauté them briefly in oil. Then add the spinach (we always mix creamed spinach and leaf spinach, but it works wonderfully with just one type). Now add the very finely chopped feta cheese (if you don’t like it, leave it out). Season with salt, pepper, and vegetable stock. Whisk the two eggs well in a bowl, then add them and stir in. Slowly melt the butter (do not let it boil). Divide the dough again (this makes it easier). Place some melted butter on the work surface, place the dough on top, and spread a little butter on the other side. Now stretch the dough out very thinly so that you can see through it. Add a slightly thicker layer of spinach to the edge and carefully roll it up, stretching the dough further as you go. Place it in a snail-like shape on a baking sheet lined with parchment paper. Repeat with all the flatbreads. Preheat the oven to 200°C fan/convection oven and bake for about 35-45 minutes, until the pita rolls are a nice medium brown. Then place them on a wire rack and pour a little milk over them (about a coffee cup’s worth—I always measure by eye, so I can’t give an exact figure). Cover immediately with a kitchen towel and wait 5 minutes. This goes very well with plain yogurt or a glass of milk.