How to make
Beat the yoghurt with the water and egg, add oil and salt and mix well. Make a well in the sifted flour and pour in the mixture. Gradually knead a smooth and elastic dough, adding a little flour if needed.
Shape 8 balls from the dough and roll them out into thin pitas. Spread each with butter, sprinkle it with crumbled feta cheese and roll it up. Roll each one into a snail shell and roll back into a round pita.
Bake the pitas on a greased hot clay dish on both sides until tender. Arrange the cooked pitas atop one another and smear each with butter. Cover the pitas with a towel and smother for 15 minutes.
