Pita Veni

Submitted by enr on 21 Dec 2014
1 kg flour + for less flattening
40 g fresh yeast
5 eggs
300 g feta cheese
200 g yogurt
1 pinch sugar
1/2 tsp baking soda + pinch of baking stuffing
2 drops of vinegar
50 g butter
1 tsp salt
Pita Veni
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In a bowl dissolve the yeast and sugar in warm water. Once effervescent adding to the flour. Add salt, baking soda, quenched with vinegar, 2 eggs and water enough to take to obtain a soft dough. We leave in a warm place to rise. When ready divide into 4 balls and each rolling out the crust. Whitened sheet with slightly melted butter, then mazhem and part of the filling obtained from 3 eggs (without yolk separate for one end), crumbled feta cheese, yogurt and a pinch of baking soda. After coating evenly on crust with butter mixture and roll, cut into triangles or slices and arrange in pan. Once we cut and arranged and fourth crust stuffed with greased top with separate yolk mixed with 1 tbsp sunflower oil. Optional rasim seeds. Leave the tray to rest for another 30 minutes and bake at 180C degrees for about 35-40 minutes.
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21 Dec 2014