Juicy Inside, Crispy Outside: Closed Pita with Minced Meat

mix-milk-water-yeast-sugar-and-oil-in-a-bowl

make-a-well-in-the-middle-add-45-cups-of-flour-and-salt-and-start-kneading-after-this-point-add-the-flour-little-by-little

when-you-get-a-soft-slightly-sticky-dough-stop-adding-flour-and-leave-the-dough-to-rise-covered-for-about-30-minutes

while-the-dough-is-fermenting-let39s-prepare-our-filling-fry-the-onion-in-olive-oil-until-it-takes-color-add-minced-meat-on-it-add-the-simple-spices-to-the-cooking-and-fry-for-another-2-3-minutes-remove-from-the-stove-and-let-it-cool

divide-the-fermented-dough-into-10-11-equal-parts

roll-out-each-dough-lengthwise-into-a-pita-shape-by-flouring-the-counter-and-the-dough-put-the-minced-meat-mixture-into-it

close-it-from-both-sides-inwards-and-place-it-upside-down-on-a-tray-lined-with-baking-paper

ferment-like-this-for-about-10-minutes

brush-them-with-egg-yolk-and-bake-them-in-a-preheated-oven-at-190-degrees-until-golden-brown

as-soon-as-it-comes-out-of-the-oven-brush-it-with-butter

Enjoy your meal.