Katmer dough, homemade flaky pastry for Macedonian pitas

Directions

1. Sift the flour and create a well in the centre. Add a pinch of salt, then knead with warm water to form a dough that is slightly softer than noodle dough. ≈ 10 min
2. Work it well, form a ball, cover it with a clean dishcloth, and let it rest for a while. ⏱ ≈ 20 min
3. Divide the dough into two equal halves: each will produce a layer. Cut each half into several pieces and roll them into balls. ≈ 10 min
4. On a wooden board, roll each ball into a disc about the size of a dinner plate and approximately 0.5 cm thick. ≈ 10 min
5. Create small indentations on the discs with your fingertips, then coat the entire surface with melted lard or oil. Stack the next discs, prepared in the same way. ≈ 4 min
6. Next, gently bend each stack by hand: the bottom one slightly larger than the baking dish, so you can form a ring, and the top one the same size as the dish. The bottom stack usually has 2 to 3 more leaves than the top one. ≈ 3 min
7. Place the large sheet of pastry in a greased dish, fill the center with the filling, cover with the second sheet of pastry, and fold the edges to create a crown shape. ≈ 10 min
8. Bake in a preheated oven at approximately 200 °C (400 °F) for about 40 minutes, or until the pita is golden brown. ⏱ 40 min