Greek traditional pita

Ingredients

– Flour (as needed, approximately 1 kg)
– 2 cups lukewarm water
– 1 tablespoon sunflower oil
– 1 tablespoon salt (level)
– Yeast (optional)
– 1 tablespoon vinegar
– 1 cup half fresh butter and half sunflower oil

Filling
– Feta cheese
– Kasseri cheese
– 2 eggs

Instructions

1. In a bowl, mix the flour with the yeast (if using). Create a well in the center and add the salt, oil, vinegar, and water.
2. Knead the mixture to form a dough ball, working it until it becomes soft and smooth. Let the dough rest for about 30 minutes.
3. Divide the dough into 12 equal balls. Roll out each ball into a small, plate-sized circle, and butter each one. Sprinkle some flour on top to make the pita flaky, just like the old traditions!
4. Pair the small dough circles together, making 6 larger circles. Roll out these circles into large sheets. Place the first three sheets on the bottom of the baking pan, followed by the filling, and then cover with the remaining three sheets.
5. Always butter between the layers! The first sheet should be larger to form the edges, as should the last sheet for creating the pita’s designs.
6. When rolling out the dough, don’t forget to flour the surface as needed. After finishing the pita, score it, drizzle the remaining butter and sunflower oil mixture on top, and sprinkle a little water with your fingers.
7. For the filling, mix feta cheese, kasseri cheese, and 2 eggs (and any other cheese you like). Bake at 200°C (392°F) with both top and bottom heat for about 45 minutes, or until golden brown.