Macedonian Hand-Stretched Pita Pie (Пита)

Name: Macedonian Hand-Stretched Pita Pie (Пита)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: North Macedonia
Ingredients: 4 cups (500 g) all-purpose flour, plus extra for dusting if needed; 1 teaspoon fine salt; 1 1/4 cups (300 ml) warm water, plus more if needed; 1/4 cup (60 ml) sunflower or vegetable oil; 12 oz (340 g) white brined cheese, such as feta or Macedonian sirenje, crumbled; 1 cup (250 g) fresh curd cheese or ricotta (optional; use instead of some of the feta); 1/2 cup (120 ml) sunflower or vegetable oil, for oiling hands, drizzling and pan

Пита PitaSay it: PEE-tah

By the Passport Plate editors. Published November 8, 2026.

Jump to recipe Pin it

A Macedonian pita usually reaches the table warm, with crisp coils at the edge and soft, tender layers inside. The dough is pulled until nearly see-through, then dotted with crumbled brined cheese and rolled into spirals before baking. It works as a breakfast bread, a snack, or a light meal beside yogurt, and the oiled rest makes the hand-stretching step more approachable than it looks.

Macedonian Hand-Stretched Pita Pie (Пита)

Пита, Pita

Pronounced PEE-tah

Serves: 6
Prep: 45 min
Cook: 35 min
Total: 1 hr 20 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

6 servings

Dough

4 cups (500 g)500 g (4 cups) all-purpose flour, plus extra for dusting if needed
1 teaspoon fine salt
1 1/4 cups (300 ml)300 ml (1 1/4 cups) warm water, plus more if needed
1/4 cup (60 ml)60 ml (1/4 cup) sunflower or vegetable oil

Filling

12 oz (340 g)340 g (12 oz) white brined cheese, such as feta or Macedonian sirenje, crumbled
1 cup (250 g)250 g (1 cup) fresh curd cheese or ricotta (optional; use instead of some of the feta)

Assembly

1/2 cup (120 ml)120 ml (1/2 cup) sunflower or vegetable oil, for oiling hands, drizzling and pan

Method

Whisk the flour and salt in a wide bowl, then form a hollow in the middle. Pour in the warm water and 1/4 cup oil, stir with a fork until shaggy, and knead 8–10 minutes to a soft, smooth dough that feels just slightly tacky. If it seems dry, work in a spoonful of water; if it clings too much, add a little flour.
Shape the dough into 6 even balls. Add a splash of the assembly oil to a rimmed baking pan, roll the balls in it to coat, cover, and leave at room temperature for 30–60 minutes.
Crumble the brined cheese into a bowl. If you are using curd cheese or ricotta, fold it into the feta now and keep the mixture within reach.
Set the oven to 400°F (200°C). Rub a clean work surface or a cotton cloth lightly with oil. Oil your fingers, flatten one ball into a disc, then coax it outward from the center, turning as you go, until it is nearly translucent and about 20–24 inches (50–60 cm) across. Small tears are not a problem.
Drizzle the sheet lightly with oil and scatter over about one sixth of the cheese. Lift one edge with the cloth and roll the sheet away from you into a loose rope, then curl the rope into a spiral and tuck the end underneath.
Oil a 12-inch (30 cm) round baking pan. Set the coil in the pan and press it gently to fit. Repeat with the remaining dough balls, placing the coils next to each other, then brush or drizzle the top with the remaining assembly oil.
Bake 30–35 minutes, until deeply golden and crisp. If the top colors too quickly, tent it loosely with foil.
Take the pie from the oven, flick a little water over the top, cover with a clean kitchen towel, and let it settle 5 minutes before cutting into wedges. Serve warm.

Regional variant: Yeasted Pie with Leek or Cabbage (Pita so praz ili zelka)

For a yeast-raised version, mix a soft dough from 4 cups flour, 1 teaspoon sugar, 2 teaspoons instant yeast, 1 cup warm milk, and 1/4 cup oil. Cut the dough in half and roll two rounds a little wider than the pan. Lay one round in an oiled pan, spread a generous filling of sautéed or finely sliced leek or cabbage over it, top with the second round, press and tuck the edges, and bake at 400°F (200°C) until browned.

Cook's notes

Oil your hands and the work surface generously; this dough prefers to be stretched rather than rolled.
If the dough pulls back as you work, give the balls more time in the oil.
A light spray of water and a towel after baking soften the crust; omit that step if you want a sharper, crisper top.

Serve with

Plain yogurt or kiselo mleko, a fresh tomato and cucumber salad, or a glass of ayran.

Make ahead and storage

The pie is best warm from the oven; reheat at 350°F (175°C) for 10 minutes to bring back the crisp. Covered dough balls can rest in their oil for up to 2 hours before stretching.

Macedonian Hand-Stretched Pita Pie (Пита)