Pita-Debar komat

Preparation steps

• Knead a dough of about 800 g of flour, lukewarm water, salt, 1-2 tablespoons of oil, and 1/4 m. Tablespoons of dry yeast. Make balls out of it (the size of a ping-pong ball) and leave for about 15 minutes to rest. Roll each ball with a rolling pin with a diameter of about 10 cm. Coat each crust with a mixture of oil and grease and arrange one on top of the other. Roll out the obtained crust with a rolling pin to the size of a baking tray no. 32-34. Place it on top. Filling: Young onion can be used for the filling - green part, leek, spinach ... Finely chopped, fry well in oil, add cheese.
• Bake in a well-heated oven. Before the end of baking, coat with a mixture of water and oil, then return to the oven for another 2-3 minutes.