How to make
Divide the dough into balls and then roll out each of the balls into a sheet with a thickness of about 3/16″ (5 mm). Smear them with melted lard, sprinkle with feta cheese and herbs and roll them up.
Wrap one end of the roll toward the left and the other toward the right, so as to obtain a figure eight. Fold one of the loops of the eight atop the other and roll it out as much as you would like for the pitas.
Bake on both sides in a well heated and greased thick-bottomed pan or clay dish (do not forget that clay dishes are heated gradually from cold to very hot).
Coat the finished pitas with butter.
