In the evening, cut the meat into cubes, salt and smear with paprika, black pepper and the chili peppers that have been cut into long pieces. Mix well and leave them in the refrigerator. The next day, prepare the dough. Crush the yeast into a bowl, add a little water, flour and stir - leave it to rise.
Put the flour in a deep bowl and make a well in it. Add salt, yeast and the water gradually (the water should be lukewarm). Knead into a soft dough and let it rise. Once the dough is ready, divide it into 8 balls, leaving space between them, so they do not stick to each other.
Once the dough is ready, grease the area in which you will shape the pitas nicely. Shape them in the form of a boat. Transfer the dough to a baking tray and arrange the meat on it, gently pressing down so it sticks to the dough. Top with 3 tablespoons of lard.
Bake for about 20 minutes at 392°F (200 °C), and once you take them out, spread the lard around the edges with a brush. Bon appetit!