Involved soft dough products such as Parmesan previously mixed with dry flour. Allow to rise for about an hour. Minced meat is kneaded with savory and leave in the fridge to absorb the flavor of the spice until the dough rise. In a medium pan greased evenly distributed risen disc of dough. With oiled hands of minced meatballs are made slightly larger than a walnut (the 2 nuts:)). With the handle of a knife, fork or something else with a blunt rounded tip, make holes in the dough and place meatballs. Leave to rise in a warm place for about 30 minutes. Tray with leavened pita is brushed with broken egg yolk with milk and sunflower oil. Place in cold oven average and included a 180C degrees for 20 minutes, then the oven is increased to 200C degrees and place foil on the pita (if you want thin crust). Bake until browned. * The recipe for the dough is borrowed from the Tutmanik - III type with a small addition of me.