Pita with dried tomatoes, feta cheese and olives - II type

Submitted by enr on 23 Mar 2014
500 g flour
7 g dry yeast
2 eggs
1 tbsp olive oil
1 tbsp balsamic vinegar
water as you take a soft dough
1 pinch salt
# For the filling:
150 g feta cheese
100 g dried tomatoes
150 g pitted green olives, stuffed with red peppers
30 g capers
80 g butter
Pita with dried tomatoes, feta cheese and olives - II type
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Knead a soft dough with the flour, yeast, 1 egg, salt , olive oil, vinegar and water. Cover with towel and let rise for about an hour until doubled in volume. Divide the dough into two first, and then, each of three, so as to obtain 6 balls. Roll out each ball with a rolling pin as you can. Brush Roll a ball of molten butter and sprinkle with mixed products for stuffing - chopped olives, crumbled feta cheese, capers and chopped dried tomatoes. Quantities of stuffing you can increase or decrease your taste. Sprinkle rolled dough (for banitsa) and then wind it on ohlyov. Apply each of the six coiled buns with 1 egg beaten with a few drops of olive oil. Bake the buns on baking paper to 180C degrees in preheated oven 30-40 minutes until top crust catch a tan. Spray hot cakes with a little water (drops) and cover with a cloth to soften the top.
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23 Mar 2014