Pita with Pastrami

After dissolving the yeast in warm water, add flour and salt, knead a soft dough and leave it for 1 hour. Divide the dough into 4 equal parts and thin it with a rolling pin to form a long pita. Spread the cheddar cheese into the dough you have rolled out. Arrange the Pastrami that you cut into pieces on the cheese you spread and fold the edges in 1 cm thickness. Place the pitas on the greased tray and bake in the oven at 230 degrees for 10-15 minutes and serve.

Pita with mincemeat

After dissolving the yeast in warm water, add flour and salt, knead a soft dough and leave it for 1 hour. Mix the finely chopped tomatoes, onions, peppers, parsley with mincemeat , salt and pepper in a bowl. Divide the dough into 4 equal parts and thin it with a rolling pin to form a long pita. Apply the inner mortar to the rolled dough and fold the edges in 1 cm thickness. Place it on a greased tray. Bake in the oven for 10-15 minutes and serve.

Pita with sujuk

After dissolving the yeast in warm water, add flour and salt, knead a soft dough and leave it for 1 hour. Divide the dough into 4 equal parts and thin it with a rolling pin to give it a long pita shape. Spread the cheddar cheese into the dough you rolled out. Arrange the SUJUK that you cut into rings on top of the spread cheese and fold the edges in 1 cm thickness. Place the pitas on the greased tray and bake in the oven at 230 degrees for 10-15 minutes and serve