How to cook
Divide the dough into 5 balls. Roll out each one into a round sheet. Arrange the sheets on top of one another on baking paper, while smearing them with butter or olive oil, sprinkle with a little flour too. Don't smear the final sheet.
Cut it carefully into 8 identical pieces with a knife. Cut nearly to the middle. Then make another cut along the middle of each piece, nearly to the middle. Grab 2 halves at a time and fold them inward, outside going in. Pinch the 2 ends together underneath. Repeat this process for all of the pieces.
Press down carefully on the base of each of the 8 leaves with a skewer or wooden utensil for a better shape after baking.
Smear the pita with an egg yolk beaten with a little water. Optionally, you can sprinkle with sesame or poppy seeds. Let it rest for 20 min., transfer the pita to a preheated oven using baking paper and bake at 392°F (200 °C) for about 35-40 min. without a fan.
Baking needs to happen either on a flat wooden board without walls or directly on the heating element of the oven. Leave the baking paper underneath. The goal is for the pita not to swell upward and deform but instead take on its most natural shape.