Pite Buke

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

You also need a rolling pin, a sheet with a high edge (preferably a round Tepsi) and a large tea towel.
For the dough, briefly warm the milk in a cup in the microwave but do not let it get too hot. Then stir in the sugar and crumble in the yeast. Let the whole thing stand for about 10 minutes. In the meantime, put the flour, oil and salt in a bowl and heat the water to hand warmth.
Now put the yeast in the bowl and knead with the water to form a smooth dough. If there is not enough water, just add a little more, if there is too much, just knead in a little more flour. Now cover this dough and let rise for about an hour.
For the filling, simply cut the spring onions into rings, not too coarse. Add the sour cream in a bowl and rub the feta cheese over it or crush it with your fingers. Mix well and season with salt if necessary, if the feta cheese was not too salty.
Divide the dough in half and cut one half into 8 equal parts on the floured work surface and shape into round rolls with your hands. Roll out these rolls to a diameter of approx. 15-20 cm and sprinkle with a little flour, otherwise they will stick.
Then brush each flatbread with the liquid butter and stack the flatbreads on top of each other. Then roll out this stack to the size of the sheet and place in the greased form. Spread the filling evenly on top and moisten with a little butter. Proceed with the second half of the dough exactly as described above and place it on the filling.
Cover the tray with a cloth and let rise for about 15 minutes. Preheat the oven to 250 ° C. When you can see that the volume of the pite has increased a bit, use a knife to divide it into squares or diamonds (approx. 5 cm), moisten with a few spoons of butter and place in the oven. However, switch this down to 200 ° C.
When the pite turns nice and brown, let the remaining butter (approx. 4 - 5 tablespoons) turn brown in a pan, fill up with the same amount of water (caution: risk of splashing!) And add a little salt. Then distribute this mixture evenly on the pite, cover with a cloth and put a plastic bag or some cling film over it and let stand for at least 10 minutes.
You have to do this so that the steam will soften the pite as it cools. Straight out of the oven, the batter is far too hard to enjoy.