Making the thin pastry for the pita requires a bit of practice and patience. If it seems too daunting, substitute filo pastry from the refrigerated section of supermarkets; don’t buy frozen filo pastry. Stack 3 sheets of filo, brushing with oil between each sheet, then add the cheese filling and coil the pastry. You will need about 18 sheets of filo pastry to make 6 smaller pitas.
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