Moroccan pita bread stuffed with Kiri cheese
Makes ~6 breads with a diameter of 16 cm each
250 g all-purpose flour
150 g wheat semolina
2 teaspoons dry yeast
½ teaspoon salt
½ teaspoon sugar
~250 ml warm water
Knead a soft dough from the flour, semolina, salt, sugar, yeast and water. If it is sticky add some more flour. Form 6 balls and leave them to rest for about 30 minutes covered with plastic wrap. Roll each ball out into a circle with a diameter of about 20 cm and put a piece of Kiri cheese onto each of them.
Fold to the center.
Turn it around and roll it out gently into a circle with a diameter of about 16 cm.
Bake in a dry pan (without any fat) over medium temperature from both sides.