How to make
Sift the flour with the sugar, salt and yeast. Add 1 cup warm water and stir until you get a soft dough.
Smear it with oil and leave it in a warm area for 1 hour, covered with a towel, to rise. In the meantime, prepare the filling. Mix the mince with a little basil, black pepper and chutney, grate the cheese in a separate bowl.
Roll out the dough and cut it into small circles (I used a cup 2 1/2″ (6 cm) in diameter). Cut them out and roll them out again until you've used all of the dough to make circles.
Prepare an oven dish covered with baking paper. Take a circle and put a little of the mince filling in it. Fold one end to close up the stuffing inside and form a crescent. Take the 2 opposite ends of the crescent and stick them together.
Start arranging them in the oven dish with the filling facing up - this will be the middle of the pita. For the second circle around it, repeat the process but use cheese instead of mince. Make the 3rd circle with mince again. Smear each piece with beaten egg using a brush. Sprinkle sesame over the middle pieces, stick a small piece of cheese in the little spaces of the second circle.
Bake at 430°F (220 °C) for 25-30 min. At the beginning, bake in the middle of the oven, then 15 min. later move it to the very bottom so it doesn't burn on top but bakes nicely on the bottom.
