How to cook
Divide the dough into 10 balls. Roll out each ball into a pita the size of a tea saucer, leave them as is while you prepare the stuffing.
Heat a pan with a nonstick coating, smeared with a little butter on high heat. Place the Bohcha, close with a lid and cook on both sides to a nice crisp. Repeat this for all the pitas, arrange them on top of one another, while smearing with butter in between them.
Superb, quick to make and aromatic Bohcha for breakfast that will please the kids most of all.