Pite Tetovare

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Knead a smooth dough from flour, salt and water and let it rest for at least 15 minutes.
For the filling, wash the leek properly, cut into fine rings and sauté in a little fat until soft. Season with salt and stir in the sour cream.
Now divide the dough into 12 pieces, shape them into a round shape with your hands and roll them out with a little flour to approximately the size of a saucer. Brush 10 of these flatbreads with the melted butter and make two towers by stacking 5 of the flatbreads on top of each other. Now place the flat cakes without butter on top as a lid.
Now roll out the two towers to the size of the sheet (my Tepsi is about 40 cm in diameter) with the help of a rolling pin, or better still with a typical rolling pin (is thinner, longer and has no handles).
Line the greased tray with a sheet of pastry. The filling is then distributed and covered with the second sheet of dough. Sprinkle with plenty of butter / oil.
Then bake at 250 ° C until golden brown. After baking, sprinkle with a little cold water (approx. 50 ml) and cover with a cloth. Let it stand for a few minutes so that it becomes a little softer.
There are several recipes for Albanian pite. This is the Tetovarian way of preparation, in contrast to the Kosovars, for example, you don`t pull up the edge of the dough before filling. I have also already posted a slightly different recipe in the forum, but adapted it over the years and that is the result. The pite is thinner and I usually only use 250 g of flour or 1 kg of flour for four pits and only divide the dough into 10-12 pieces per pite, which on the one hand is faster and on the other hand gives me a better result .