Serbian pita ala brenny

Ingredients for 1 servings:

• 10 cups flour
• 1 tsp salt
• n. B. water
• 400 g feta cheese or other white cheese
• 3 eggs
• oil
• possibly herbs
• possibly spice(s)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

I got the recipe from my Serbian aunt, easy to make with a little practice

The water needs to be warm in winter and cold in summer. The cheese needs to be easy to crumble. Put flour and a little water in a bowl and add water until an elastic dough forms. The dough is ready when it no longer sticks. Knead the dough again firmly, like bread. Then divide it into 10 equal pieces (the size of a roll) and knead again. Dust the dough pieces with flour on the top and bottom and roll them out to the size of a plate, constantly turning them in a circle to get a nice round shape. I don’t use a rolling pin for this recipe, but rather a long wooden stick, because a rolling pin isn’t big enough for the size. Then place it on a tea towel, cover it, and let it rest for about 15 minutes. Meanwhile, spread a linen cloth on a table and prepare the filling. Crumble the feta cheese into small pieces and then add the eggs. If you like, you can of course season this mixture with herbs, paprika, pepper, etc. The filling will be lumpy, but that’s intentional. The amount of cheese can also be adjusted to your liking. My aunt makes the actual cheese herself, but I use feta as an alternative. You can of course also make pita with sweet things like pumpkin or apples. Now you can stretch the rolled out dough out over your fists in a circle until it becomes noticeably thinner in the middle. Then you place it on the sheet and stretch the dough out all around. You stretch it out until you can read a newspaper through the dough. Simply cut off the thick edge and can of course reuse it. The dough is now covered with very thin strips of oil. Then you use the sheet to lay one half of the dough on top of the other. Now you oil it again. Now you drop a few drops of the mixture onto the dough. Using the sheet, you shape the dough into a roll on both sides. Fold the roll up and shape it into a snail (you can also just put it in the oven rolled up). Oil a large baking dish and place the snail in it. Drizzle the pita with a little oil. My baking dish holds three pita pieces. Now it’s time to bake it in the oven. Bake the remaining pita pieces one after the other. Sprinkle the pita with water once during the baking process; this is easiest with a flower sprayer. This prevents the pita from becoming dry, but still crispy. Pita is eaten with your hands and served with natural yogurt, buttermilk, or sour cream. Bake at 180°C for about 20 minutes (it’s usually done when it’s golden brown; every oven is different).