Pita with dried tomatoes, feta cheese and olives

Submitted by enr on 17 May 2012
1 kg of flour
150 ml milk
40 g fresh yeast
1 tsp sugar
1 tsp salt
400 g yogurt
4 eggs
300 g feta cheese
300 g pitted olives
250 g dried tomatoes (canned in olive oil, capers and garlic)
5 tbsp sunflower oil
125 g butter
Sift the flour, add salt. Two egg yolks were separated. The remaining 2 eggs and both egg whites are broken down with yogurt. Yeast dissolved in milk with sugar spoon (maybe 2 tbsp flour) until the mixture initial rising. Add flour to the milk with yeast and yogurt with eggs and kneaded smooth, medium soft dough. There is no need to fight, bathing or let it rest. Roll out the dough with a rolling pin to a thickness of 0.5 cm. Spread evenly with melted butter and sprinkle with crumbled feta cheese, chopped dried tomatoes and chopped olives. Cut dough into strips with a width of about 8 cm and a length of about 16 cm. Each strip is rolled up and arrange in advance greased with sunflower oil pan with cut up, leaving a little space between florets. The filled tray was left at room temperature until the initial rising dough (30-60 minutes depending on the temperature). Previously separated 2 egg yolks mixed with a little olive oil or fresh milk and cake smeared on top before baking. Bake at moderate temperature, without preheating the oven.
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17 May 2012


1 yeast is 1 cube of fresh yeast in '42 I suppose?