Yield: 8 pitas

Prep time: 60 minutes

Level: Medium

Ingredients:
Pita:
3 cups flour
1 cup water
1 teaspoon salt
Filling:
1 container Tnuva Labaneh with Zaatar
Olive oil, coarse salt

Instructions:
1. Put all the pita ingredients in a mixer. Mix with the dough hook on high speed until a dough forms that separates from the sides of the bowl.
2. Divide the dough into 8 balls. Flatten each ball and cover with plastic. Set aside for about a half-hour.
3. After the dough has rested, stretch each ball with your fingers, being careful not to tear the dough. Continue stretching until the dough is very thin. If the dough doesn’t stretch well, let it rest for a few more minutes and then go back to it.
4. Heat a frying pan upside down over high heat. Place each pita on top of a pot lid, and then turn the lid over, thereby transferring the pita to the heated bottom of the frying pan.
5. Let the dough cook for 30 seconds – 1 minute. This process is very fast; don’t leave it too long because it will dry out.
6. Remove the finished pita and cover it with a towel to keep it moist.
7. Continue with the rest of the pitas.
8. Spread each pita with labaneh, then sprinkle some olive oil and coarse salt on top. Top with a second pita, on which you spread more labaneh, followed by olive oil and salt.
9. Roll up the double pita and then slice in half. Set aside. Continue with the rest of the pitas.
10. Let the rolled-up halves sit for a few minutes before serving, so that the labaneh is partially absorbed into the pita.