How to make
Warm up the milk. Put the yeast in it with a generous pinch of sugar and a tablespoon of flour. Stir, cover the dish and leave it in a warm place until the mixture foams up.
In a large bowl, sift the flour. Pour the foamy mixture. Add olive oil and the small egg. If the egg is larger, you may need to add more flour, but no more than 1 tbsp.
Knead the dough and when it is formed, add salt. Knead it for another 10 minutes. Form the dough into a ball, spread it with olive oil, leave it in the bowl, covered with a piece of nylon and a towel.
Put the bowl in a warm place until the dough doubles in volume. Put the risen dough onto a floured surface. Divide it into parts - each one needs to be about 3.2 oz (90 g).
Form small balls, roll them out and in the middle place cubes of boiled ham and yellow cheese. Shape up the balls well.
Line a baking tray with parchment paper. Brush it with olive oil. Arrange the balls in the tray, cover it with a towel and leave for about 40 minutes.
Beat the yolk with 2 tablespoons of olive oil and that much milk. Spread the pita with the mixture. If desired, you can sprinkle it with a mix of seeds.
Bake the pita with the filling at 360°F (180°C) in a preheated oven until it is nicely browned.
Leave the Italian Danubio Pita to cool down on a wire rack.
It is very soft, fluffy and delicious! Enjoy!
