Zucchini Pita

A great pasta dish for any occasion:

1. preheat the oven to 175 °C (gas mark 2). Rinse the zucchinis and pat dry. Remove the stem end and flower end. Then cut the zucchini into 1/2 centimeter narrow slices. Sift flour onto a flat plate and turn the zucchini slices in it to the other side. Shake off the excess flour.

Cut the two yufka sheets in half with kitchen scissors and spray the dough halves lightly with water on both sides (using a water spray bottle). Rest the dough briefly covered with a kitchen towel.

3. Brush with oil. Fill two halves of dough crosswise, hanging the sides in over the edge of the mold. Fill with half of the zucchini slices in a crescent shape, sprinkle very lightly with salt and pepper. Finely mash the cheese with a fork and spread evenly over the zucchini. Rinse and dry the kitchen herbs, chop the leaves finely and sprinkle over the cheese.

Place the remaining zucchini slices on top of the cheese, sprinkle lightly with salt and pepper, and fold the overhanging sides of the yufka over the top. Place the remaining two yufka halves on top and gently slide the sides under the pita.

5.Using a sharp kitchen knife, carefully cut the pita into four-inch by four-inch squares. Mix eggs with olive oil and four tablespoons of water and spread evenly on top. Sprinkle the sesame seeds on top. Bake the pita in the middle of the oven for one and a quarter hours.

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