Pita Bosnian Style

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the dough:

  • 500 g flour, type 405
  • 1 tablespoon oil, neutral
  • 1 teaspoon, leveled salt
  • 300 ml water, lukewarm

For the filling:

  • 500 g minced beef, or half beef half lamb
  • 3 onion (s), finely diced or grated
  • 1 tablespoon oil
  • 2 medium potato (s), grated
  • 0.5 ½ cup water, lukewarm
  • salt and pepper
  • Oil, for brushing
  • Flour, for the work surface
Pita Bosnian Style
Pita Bosnian Style

Instructions

  1. Dough:
  2. Mix flour, salt, oil and water well until you get an elastic, not too soft and sticky dough. Knead for a good 10 minutes! Cover the dough ball well and let it rest for 30-45 minutes.
  3. Filling:
  4. Mix all ingredients well, the mixture must not be too firm or too soft.
  5. Divide the dough ball into 2-3 balls, flatten it with a rolling pin and brush with the oil. On a floured work surface, preferably on a clean tablecloth, thin out the dough so that you can read the newspaper through it. Sprinkle the dough with a little oil.
  6. Apply the filling at one end, fold it in and do not roll it up too tightly so that you can barely see the filling. Cut off the filled strand with a knife and carefully pull it lengthways with oiled hands. Cut the strand into 2-3 even parts, shape into snails and place in an oiled baking sheet.
  7. Proceed in this way until there is no more batter or filling left.
  8. Bake the pita at 220 °. After baking, sprinkle with a little water (the more, the softer the pita will be), cover with a cloth or baking sheet and let rest for 5 minutes.
  9. Serve with a seasonal salad and crème fraîche; an ayran or natural yogurt goes well with it.
  10. Tip:
  11. The pita can be frozen in portions and warmed up in the oven without defrosting.
  12. Of course you can fill the pita vegetarian like e.g. cheese, spinach, fine potato cubes
  13. There are no limits to taste and imagination!

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