1. Sift flour into a large bowl, slowly pour in the water. The ratio of water and oil is inaccurate. A lot depends on the flour (how much). Water is the main component for pita bread, but the butter makes the dough a good elasticity. So I suggest to pour 300-400 ml water, then add a few tablespoons of olive oil. The process of kneading the dough I did not photograph simply because the eye already determine how much it should be soft and elastic. Here's how it will look to gradually test structure.

2. Here's the texture should be after mixing. Ie the dough is absolutely not stick to hands, soft enough to be out thinly. Now cover the dough with film and leave for half an hour to stand. In the meantime, prepare a filling. Fry the onion in butter (I prefer half rings) until Golden brown, then add the chopped greens, then the beaten egg. Quickly stir, season with salt, pepper, finally add grated on a coarse grater cheese ( quantity is optional). Set aside.

3. Now for the tortillas. We divide the dough into 8 balls ( I have photos 6, but I did to a lesser extent). The photo shows how soft should the dough be.

4. Now sprinkle the table with flour and start rolling out the dough. The thickness of the dough about like this:

5. In itself, the batter should be very thin, because it is necessary to put the stuffing.

6. 4 layer of dough put the filling. Cover with remaining layers, suscipiam, as for dumplings.

7. That's how it looks

8. Now fry a tortilla in a pan on both sides in vegetable oil until Golden brown ( about 2 minutes, depending on thickness of dough, of course).

9. That's the beauty we get! Serve warm. The taste of cold pita worse. Perfect goes well with spicy sour cream sauce with garlic. Bon appetit!