The water must be warm in winter and cold in summer. The cheese must crumble well.
Put the flour and a little water in a bowl and add the water until an elastic dough is formed. The dough is ready when it no longer sticks. Then knead the dough again really tight, like bread. Then it is divided into 10 even pieces (the size of a bread roll) and kneaded again.
Flour the dough pieces on top and bottom and roll out to plate size. They are always turned in a circle to get a nice round shape. I don`t use a rolling pin for this recipe, but a long wooden stick, because the rolling pin is not big enough for the size. Then place on a tea towel and cover and leave to rest for approx. 15 minutes. In the meantime, spread a sheet on a table and prepare the filling.
To do this, crumble the feta into small pieces and then add the eggs. If you want, you can of course season this mixture with herbs, paprika, pepper, etc. The filling is lumpy, but that`s by design. The amount of cheese can also be changed at will.
My aunt makes the actual cheese herself, but as an alternative I use feta here. Of course, you can also prepare pita with sweets, e.g. pumpkin or apples.
The flattened dough is now pulled apart in a circle using your fists until it becomes significantly thinner in the middle. Then it is placed on the sheet and the dough is pulled apart all around. It is pulled until you can read through the paper through the dough. You just cut away the thick edge and of course you can use it again. The dough is now covered with very thin strips of oil. Then, with the help of the sheet, place one half of the sheet of dough over the other. Now it is oiled again. Now a little bit of the mixture is spread on the dough in droplets.
With the help of the sheet, shape the dough from both sides into a roll. Wrap in the roll and shape it into a snail (you can also insert it just rolled). Oil a large baking dish and put the snail in it. Drizzle the pita with a little oil. 3 pita fit into my baking dish. Now it is baked in the oven. Bake the remaining pita one after the other. During the baking process, sprinkle the pita with water once, the easiest way to do this is with a flower sprayer. The pita will not be dry, but will still be crispy.
Pita is eaten with the hands and we serve natural yoghurt, buttermilk or curd milk with it.
180 ° C and approx. 20 minutes (when it turns golden brown, it is normally ready, every oven is different)
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