Multi-layer Soda Pita with Cheese

1. Pour the yogurt into a bowl, place the baking soda on top and the vinegar over it. Put the egg into the cup used to measure the milk (250 ml) and top up with water. Pour into the mixture, add the salt and stir everything.
2. Gradually add the sifted flour and knead a soft dough. Divide into eight equal parts, which are shaped into balls. If you want to be sure the dough won't stick to the counter during the next steps, grease one of the balls with oil only and mark it. Grease the rest with a mixed fat of equal parts melted lard and oil, cover them with cling film and leave to rest 20 minutes.
3. With greased hands, take the ball greased only with oil, stretch it as much as you can and place it on an oiled counter. Press again with your hands to thin it and reach about 25 cm. Brush the top with a little of the mixed fat. No cheese on this one. Take a second ball of dough, stretch it and place it over the first. Pull its edges to reach the desired size. Brush again with fat and sprinkle with 1/3 of the crumbled cheese. Continue the same way with the remaining dough, alternating two sheets and cheese, brushing each sheet with fat. No cheese on the last sheet.
4. A stack of sheets is formed, whose edges are folded upward and gathered in the middle to shape a ball. Turn it over with the smooth side up, place in a tray (26-28 cm diameter) with baking paper on the bottom and press with your palms to fill the tray. Bake in an oven heated to 190°-200° until done, about 30-35 minutes. Once out of the oven, brush with butter.

Enjoy!