Bring liquids to a boil, pour the liquid into a bowl and add flour about 2.1/2, the dough should be elastic but not soft.
After working in the bowl pour it onto the pastry board and knead well for about 20 minutes.
Let it rest about half an hour covered! First make a very thin circular base with a rolling pin, then a very long, thin sheet of dough helping yourself with the sheeter.
Fill with the filling and cover with another sheet of pastry; with a toothed pastry cutter, make bands about 4 cm wide and wrap them around themselves.
Place the artichoke on the pastry circle and screw the other rose-shaped artichokes onto it until you have a 23-cm pitta.
Bake in a preheated static oven at 160° for a good hour.
On leaving the oven, heat chestnut honey in a bain-marie and drizzle over the cake.
