Pita with cottage cheese

Ingredients for 4 servings:

• 1 cup flour
• ½ cup olive oil or sunflower oil
• 1 cup water, warm
• 1 point cottage cheese
• 1 egg(s)
• Salt
• possibly feta cheese
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Croatian specialty

Put the flour in a bowl, add the oil and water, and knead thoroughly until the dough can be stretched with your fingers. If it starts to crack, add a little more water and keep kneading, so it will take quite a while. When the dough is nice and soft, sprinkle a kitchen towel and a rolling pin with flour to prevent sticking. Preheat the oven to approximately 200°C (top/bottom heat). Beat an egg and a little salt into the cottage cheese (you can add Vegeta if desired), then mix. Tear off a portion of the dough and roll it out with a rolling pin. Then stretch it in all directions until it is very thin (there should be no holes in the dough at this point). Heat some oil in a pan. Pour a little warm oil onto the baking sheet and spread it out. Do the same with the dough (be careful not to add too much oil, or the pita will be too greasy). Sprinkle cheese on the dough as desired. Once that’s done, roll up the filled dough (lift the side of the kitchen towel a little so it comes off easily and can be rolled up easily). Place the roll on the baking sheet. Repeat this process until the baking sheet is full. Bake the pita in the oven until it is a nice golden brown, about 20 minutes. When it’s ready, remove the baking sheet from the oven and brush the pita with a little water. Then return it to the oven for a few minutes to prevent it from drying out. Variation: In Croatia, you can usually get pita filled with sheep’s cheese (feta) rather than cottage cheese. The version described here has the advantage of being less rich and greasy, but still extremely delicious. Of course, many variations are possible. For example, you could fill some of the rolls with cottage cheese and the others with feta. Mixing both types of cheese is definitely worth a try. This basic recipe can, of course, also be used for pita with a meat filling. To make this, season the minced meat to taste (pepper, salt, paprika, Vegeta, garlic) and fry it. Then let the meat cool and stir in an egg. Then fill and roll the pita as described above.