Pite

Summary

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

Ingredients

For the filling:

2 leeks
2 cups sour cream
salt

Instructions

Wash the leek, cut into rings and cook in water until soft. Drain the water and add the sour cream. Salt to taste.
Make an elastic dough from flour, salt and a little lukewarm water. It must not become too dry and firm, but should no longer be sticky. Roll a sausage out of the dough and cut into approx. 18-20 small pieces of the same size, about the size of a walnut. Shape the pieces into balls and flatten them individually by hand, roll them out as thin as possible (about the size of a dessert plate). The first 9-10 flatbreads make the base, the rest the lid. To do this, brush the top of the cakes with melted butter and place on top of each other. Pull to fit exactly and press lightly. Then brush on top again and place the next flatbread on top.
Then place the finished 1st tower on a greased pita tray and carefully press apart with your hands until the shape is the size. Pull up a little at the edge. Make the second tower out of the dough in the same way. Spread the filling on the bottom. Pull the 2nd tower apart on the work surface with your hands to the size of the shape and carefully place it on the filling. Fold in the edge and press down with a knife or something similar. Brush the lid with butter and bake in the preheated oven (250 degrees) on the middle rack until the lid has a golden brown color.
Take out and press the lid several times with a wooden spoon, it should break. Sprinkle the pita with approx. 3-4 tablespoons of cold water and cover with a kitchen towel and let stand for approx. 10 minutes.
Yoghurt, cheese and pickled vegetables (turshi) go best with it. Spinach, onions, white cabbage or just plain sour cream are also suitable as a filling.