Ingredients:

For the dough:

• 4 cups (560 g) of bread flour

• 1/2 teaspoon (3 g) dry yeast

• 2 tablespoons of dark brown sugar/honey

• 2 teaspoons fine salt

• 1.5-2.5 cups (360-480 ml) warm tap water

For the cheese filling:

• 1 large sliced onion, fried in olive oil until translucent

• 150 g of ricotta cheese

• 50 g grated mozzarella/parmesan cheese

• 50 g crumbled feta or Bulgarian cheese

• Salt

• Option: fresh thyme/zaatar/oregano leaves, olive, sun-dried tomatoes.

Instructions:

Cheese filling:

1. Mix all the cheeses with the fried onion and salt.

2. mix flour, yeast, salt, and sugar in a plastic box. Add the liquids slowly while mixing with a wooden spoon. The dough should be liquid.

3. Close the box and let it rise for about an hour at room temperature.

4. Wet your fingers with water and fold the dough in four directions. Close the box lid and refrigerate the dough overnight.

5. In the morning, fold the dough again and leave it for two hours at room temperature.

6. Heat the oven to 250 degrees Celsius – 480 degrees Fahrenheit

7. Pour the dough on a floured surface and flour the upper part of the dough.

8. Using your hands, flatten into a rectangle.

9. Cut the dough into four strips

10. Flatten each strip, and place a cheese filling along the strip.

11. Close upwards by pinching until all the dough is closed.

12. Bake on an oven tray lined with baking paper.