Pita Margarita

Tanya LevenovaTanya Levenova
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Topato
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Pita Margarita
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08/03/2018
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
Servings
10
"There`s no doubt you`ll have to put in some effort but the result will surpass all of your expectations."

Ingredients

  • flour - about 2 lb (1 kg)
  • eggs - 1 + 2 egg whites
  • yeast - 1 1/3 tbsp (20 g)
  • water - 4/5 cup (200 ml)
  • milk - 1 cup (250 ml)
  • salt - 1 tbsp
  • sugar - 1 tbsp
  • oil - 5 tbsp
  • feta cheese - 7 oz (200 g)
  • for smearing the pita
  • eggs - 2 yolks
  • oil - 1 tsp
  • milk - 1 tsp
  • seeds - for sprinkling, to taste
measures

How to cook

Knead a medium-soft dough and leave it to rise, covered with plastic wrap, in a warm area for about 30 min. Once the dough has risen, divide it into 28 small balls. Roll out each ball into an ellipse, sprinkle a little flour if needed.

Smear the sheets with oil and sprinkle feta cheese. Wrap them into rolls, cut them in 2 across the middle. Arrange the rolls with the cuts facing the tray (12 1/2″ (32 cm) diameter). For the 1st row, arrange 22 rolls in a circle.

For the 2nd, arrange 20, put them in between the ones in the 1st row. Then arrange the 3rd layer, placing the rolls in between the ones in the 2nd row - 14 this time. For the middle, form a ball, stretch it out and smear with oil and feta cheese before placing it.

Leave thus prepared Pita Margarita to rise again, covered, in a warm area for about 25 min. Then using a brush dipped in beaten yolks, oil and milk, smear the pita. Sprinkle with the seeds and place in the oven to bake.

Turn the oven up to 360°F (180 °C) and bake about 40 min. Once it's ready, cover it with a towel for 10 min., after sprinkling it with a little water.

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