Yemeni Pitah

This pitah is baked in the frying pan in oil. It is always part of a meal, but is not suitable for stuffing. Mix water, salt, flour, knead with hands until smooth dough. Divide the dough into two halves. Roll out each part to about 45 / 45 cm. Divide both parts again into quarters. Spread the light butter evenly in flakes on all parts. Fold each piece of dough and form balls of dough, put them in the refrigerator for 120 minutes. Then roll out into small round dough sheets.

Add a little oil to the frying pan and fry the pitah gradually – and each one on both sides until golden brown. Close the frying pan with a lid.

(for 8 pitah)

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