Grilled Pita with Sheep's Feta and Caramelized Onion

How to prepare grilled pita with sheep's feta and caramelized onion

1. Mix the water with the yeast and let it sit for 10 minutes in a warm place until it foams on top.
2. Put the flour in a bowl and mix with the salt. Make a well in the center and add the yogurt, 1 tablespoon of oil and the yeast mixture. Slowly pull the flour toward the center with your hand and gradually mix until the dough comes together. Now either continue kneading by hand for 10 minutes (gradually add another tablespoon of oil toward the end of kneading), or put the dough to knead one cycle in a bread machine (add 1 tablespoon of oil toward the end of the kneading program), or knead in a stand mixer (5 minutes kneading, 5 minute pause, then another 3 minutes of kneading when you add 1 tablespoon of oil). You'll get a very elastic, even slightly sticky dough.
3. Place the dough in an oiled bowl to rise in a warm place until it doubles in volume (I left it at 30°C for 50 minutes).
4. For the filling, crumble the feta as well as possible and mix with oven-caramelized onion prepared according to the recipe here. Slightly caramelized onion works very well here, so I left it uncovered for 15 minutes to get some color. At the end, I seasoned it with salt, black pepper, chili and oregano, exactly as written in the recipe.
   Taste the feta and onion mixture and add more pepper, chili or oregano if desired.
5. Turn the dough out onto a floured work surface and divide into 6 equal pieces. Shape into balls.
7. Roll each piece thin and sprinkle 1/6 of the cheese mixture on half of it. Cover the filling with the empty half of the dough and press well at the edges to seal. Poke the top with a fork in a few places.
8. Cook the pitas on a grill pan heated over high heat for 5 minutes (without fat); cook until they get nice grill marks (about 3 minutes per side).
9. They're excellent served immediately. They're also good at room temperature. They can be reheated in the oven. Keep the pitas covered.

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