5 Cups Plain Flour
2 1/2 Cups Warm Water
1/2 Cup Oil
1 tbsp Sugar
1 tbs Salt
1 tbsp Dry Yeast
Place the sugar, dry yeast, and 1 cup of warm water in a dish to activate and feed the yeast. Sift the flour and place in a large bowl. Add the salt around the edge of the flour. Make a little well in the middle of the bowl and place the sugar and yeast mixture in the well.
Gently mix the ingredients from the inside out, adding slowly more and more of the flour. Add the rest of the warm water and the oil. Eventually, start mixing in the salt from the edges in. Once all is well mixed, leave the dough to prove for 2 hours.
Then, knead the dough again and leave it to rise a second time. Baking it in a normal pan produces a bread with solid crumb and a thin crust, perfect for buttering. Preheat your oven and your cast-iron pot, as hot as you can. Sprinkle the cast iron pot with flour and place the dough inside. Cut lines in the dough so that it does not burst, sprinkle some flour of the top, and shut the lid. Bake at the hottest your oven will go for about 25 minutes.
2 egg yolks
1 Tbsp. olive oil
1 Tbsp. sugar
1 Tbsp. salt
To make the filling, chop or gate the onions.
In non-stick frying pan, heat up the oil, and add the chopped onion. Add the salt and sugar and fry the onions until caramelised and delicious. Allow to cool.
Roll the dough to about ½ cm thickness and into a large circular shape. Cut wedges into the dough from the inside in, making very steep and thin pyramids.
On the outer edge, spoon a little bit of the onion mixture and then spread towards the inside, stopping well before the middle. Roll each wedge into a crescent shape so that the middle is the thickest.
Place each roll onto a lined baking tray and brush with egg yolk. Sprinkle with your chosen garnish (sesame, rock salt, poppy seed, or caraway seed) and bake at 190 degrees Celsius until golden brown.
There is a similar dish pictured opposite page 8 made with ajvar. The method also works with cocktail frankfurters, jam, cheese, or any other condiment.