Pita with Adygei cheese
I'm back with a recipe of cheese cakes! Pellet whip up, tasty, tender and very cheesy!!


  • Flour

    120 g

  • Corn flour

    1 Tbsp

  • Butter

    50 g

  • Yogurt

    100 ml

  • Parmesan

    50 g

  • Adyghe cheese

    400 g

  • Chicken egg

    1 piece

  • Soda

    0.5 tsp

  • Salt

  • Vegetable oil

    1 Tbsp


The corn flour and sift into a bowl. Add the chopped into small pieces butter.
Parmesan (or any hard cheese) RUB on a small grater. Add in a bowl the yogurt, Parmesan, soda. The salt in the batter I did not add, as the Parmesan salty enough, be guided by your taste.
Hands knead smooth dough. If the dough is dry, you can add a little yogurt. Formed from the dough ball and leave it on the table.
For the filling, grate on a coarse grater Adygei cheese. Add the egg and salt. Adygei were not salty.
Cover a baking sheet with parchment. In the centre, pour vegetable oil and spread it in a circle, the diameter of 25-26 cm Put the dough warm up and stretch in different directions, forming a pellet with a thickness of 0.5-1 cm in diameter and 25 cm.
Spread the filling on top.
Bake in a preheated 180 degree oven for 30 minutes. Until Golden brown. Tasty, both cold and hot. Cornmeal gives the cake some crunchiness and crispness, and beautiful color!
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