This sweet Serbian pumpkin pastry achieves its crisp, light layers by meticulous stretching of the dough out until it's hanging over the dining table edges.

Makes

Preparation

45min

Cooking

1hr

Skill level

Ace
By
Average: 4.1 (16 votes)
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Ingredients

Dough

  • 1 kg plain flour (sifted)
  • salt
  • water

Pumpkin filling

  • ½ pumpkin, peeled and grated
  • 200 g white sugar
  • oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Makes 4 medium-sized pans of pita

For the dough, mix the sifted flour in a bowl with a little water and salt. When the consistency seems right, break into 3 or 4 equal pieces. Knead each piece well and allow to rest for approximately 10 minutes.

Place one piece onto a floured board for kneading. Knead the dough for about 10 minutes to allow the dough to develop enough elasticity to be stretched out onto a table to form a very fine sheet.

Cover a table with a cotton tablecloth and place the kneaded dough in the centre of the table and start stretching it out (without breaking it) – this needs to be done very carefully and requires a lot of practice and skill. The stretched dough should be hanging off the table (it should look like a table cloth!).

With your hands, trim the edges that are hanging over the edge of the table. This is done walking around the table. Keep these scraps to make a small pita.

Once the dough has been stretched out to a fine sheet and trimmed, lightly splash with oil (either vegetable or olive oil) and then spread on the grated pumpkin and sprinkle the white sugar.

Carefully roll the dough into a snake-like shape and then make a coil and place it in a greased round pan.

Continue the same method with the other pieces of the dough and bake in oven at 175°C for 45 minutes or until the pastry is golden.

Use any leftover dough and pumpkin to make a smaller pita.