The best chow in the world is
a.k.a. pita the way how the Greeks really make it.

It’s the most important thing, which I've learnt from my grandmother.

It's good to know that pita is the New Year's fortune meal in Greece. But it's more difficult to win with it than with a lentil vegetable-dish, because it's not enough to eat, you have to find the coin in the pita. The finder will be the son of fortune this year. Advantage is on the greedy.

Now we work with an approximately 40 more exactly 37 cm diameter pan. Put 0,4 kg of flour, 0,2 l warm water, 1 spoon of oil (olive suggested) and 1 spoonful of salt into a big dish. And take some barm like 1 piece of cherry in it. If you don't have a scale, it is 0,4-0,45 l of flour. Knead the mix well. If you don't have much experience in kneading, I suggest you that always sprinkle little flour onto the surface of the pasta. Elsewhere it is very clammy. Use this method with the rolling pin as well. You have to do this massage until you push your finger into it and it can get its shape back. Now cut/tear it into 12 equal pieces. It's good to knead these little rolls for a while, then leave them for half an hour.

Meanwhile we can do the stuff. 0,5 kg cottage cheese is mixed with 8 eggs. Half a spoonful of salt and a little oil is needed. You can flavour with oregano, basil, spearmint, rosemary or anything else. My granny's best is spinach! It's alleged to use it frozen from the hypermarket. Garlic can do also.

Here comes the hardest part. Take one piece of pasta and stretch it as big as your palm is. Put some flour onto the pasta board or a smooth flat table and put the pasta on it. Add one little spoonful of oil into the middle and cover it with another stretched pasta. Take the rolling pin and stretch it. Use some flour occasionally. If someone has a circle shaped pan I'm sure it will become a rectangular form. If you have a rectangular pan you will make an oval. But it's not a problem. The pita's miracle is the most delicious pieces which are the organic borders of the cake.

Put the first layer into the oiled pan and grease it with some oil. Let it sloppy. Put another same structured layer into the pan. Oil it. And now comes the first layer of the cottage cheese mix. You have to use one third of it. Paint it from side to side. One more pasta layer. Always use double stretched pasta! Oil. Cottage cheese. Pasta, oil, cottage cheese. Now the cottage cheese pan is empty if you can count accurately. The top layer will be doubled. It's important because the professionals can turn the pita upside down at the half time of the cooking. Caution, it's HOT!

Now it's cooking time. Until this point we have worked approximately 2 hours. But now you can do it yourself, because it depends on the oven badly. You must watch it. The desired colour is golden. You need a hot oven. In the picture due to the lack of my oven's heat, the top is already brown but the middle isn't cooked well. Don't forget to oil the top! Let it paddle.

Good appetite!