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Nisad's Pita Or Bosnian Pie Recipe

A filling and tasty food that's a staple in Bosnia.

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INGREDIENTSPita filo doughAbout 1.2kg of plain flourSalt, about ½ tsp or to tasteAbout 560ml of warm water1 tbsp of oil, the more you use the easier it is to stretchA clean white tablecloth to stretch the dough over itPotato filling3 potatoes, peeled and diced small1 large onion, finely choppedAllspice to taste (about 1-2 tsp)Vegeta to taste (it’s a Croatian vegetable salt, substitute with Kallo bouillon powder or celery salt)Pepper to tasteCheese filling700 to 900g of ricotta, cottage cheese, or feta (feta will give a stronger flavour)3 eggs Knob of softened butterLittle bit of sour cream if you would likeSalt to taste
Chrsitopher Bethell

INGREDIENTS

Pita filo dough

About 1.2kg of plain flour

Salt, about ½ tsp or to taste

About 560ml of warm water

1 tbsp of oil, the more you use the easier it is to stretch

A clean white tablecloth to stretch the dough over it

Potato filling

3 potatoes, peeled and diced small

1 large onion, finely chopped

Allspice to taste (about 1-2 tsp)

Vegeta to taste (it’s a Croatian vegetable salt, substitute with Kallo bouillon powder or celery salt)

Pepper to taste

Cheese filling

700 to 900g of ricotta, cottage cheese, or feta (feta will give a stronger flavour)

3 eggs

Knob of softened butter

Little bit of sour cream if you would like

Salt to taste

PREPARATION

Put all the flour into a big bowl, make a well in the middle and add the salt. Slowly add the warm water, bit by bit, then drizzle in the oil until the dough is soft but not sticky. Knead the dough for a few minutes on a floured work surface and then divide into six equal pieces. Flatten the six balls, smooth a bit of oil on the surface and cover each disc with cling film. Leave to rest for 30 minutes.

Mix each filling in a bowl and set aside.

Once the dough has rested, it's time to get it stretched out. Lay out the clean tablecloth and dust it with flour. Roll out one of the balls of dough in the centre of the table, as flat as you can, and then slowly begin pulling the edge out with your fingertips. Work your way round the table a few times, stretching the dough out, grabbing from about 2cm in from the edge. This is the most difficult part, but don't worry if there are small tears as it all gets rolled up. Once the dough covers the table you can begin adding one of your fillings. At this point preheat your oven to 250ºC.

Smoother fillings like the cheese can be spread evenly (you can also use apple and cinnamon, meat, or spinach as a filling) and for chunkier fillings like potato make a few rows of filling spaced evenly along the length of the dough. Fold any pastry edges hanging over the table, and start rolling the dough on either side. You can lift the tablecloth to help you if you want to be truly Bosnian.

Slice through to separate the two rolls of dough and either trim and lay sections lengthwise along the pan or roll into spirals. Bosnian women usually have a big round dish for this, so you could try a large cake tin but a regular baking dish is fine. Repeat until you have used up all the dough and the filling.

Cook at 250ºC for about 5 minutes, then turn it down to 180ºC for 20-25 minutes. For a perfect pita, cover with a clean tea towel and leave to cool before cutting.

Christopher Bethell