FOR THE RICOTTA FILLING
1 cup ricotta cheese (200 g)
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
Salt to taste
FOR THE CHEESE SUCTION
2 cups grated cheddar cheese (400 g)
1 tablespoon dried oregano
2 tablespoons olive oil
Salt to taste
FOR THE DOUGH
1 teaspoon active dry yeast
1 cup warm water (240 ml)
1 tablespoon sugar
1/4 cup vegetable oil (60 ml)
3 cups all-purpose flour (360 g)
1 tablespoon salt
FOR THE RICOTTA FILLING
1 cup ricotta cheese (200 g)
1 tablespoon chopped fresh oregano
2 tablespoons olive oil
Salt to taste
FOR THE CHEESE SUCTION
2 cups grated cheddar cheese (400 g)
1 tablespoon dried oregano
2 tablespoons olive oil
Salt to taste
FOR THE DOUGH
1 teaspoon active dry yeast
1 cup warm water (240 ml)
1 tablespoon sugar
1/4 cup vegetable oil (60 ml)
3 cups all-purpose flour (360 g)
1 tablespoon salt
PREPARE THE FILLINGS: Mix each filling separately and set aside
MAKE THE DOUGH: In a processor, combine yeast, water, sugar, and vegetable oil
Process until smooth, then add flour and salt
Process until a dough forms
Transfer the dough to a floured surface
Knead for 5 minutes, until smooth
Divide the dough into four equal pieces
Roll each piece into a ball and flatten slightly
Ppreheat the oven to 250°C (hot)
Open two balls of dough into circles about 1/4 inch thick
Place the ricotta filling on one circle, leaving a 1 cm border
Top with another circle of dough and press edges together
Repeat with remaining dough and cheese suction filling
Place in a baking sheet greased with oil
Bake for 35 minutes or until golden brown
Serve warm or at room temperature.
