Ingredients

Crust
-450 g. plain flour
- 2 level tsp. salt
- 15g fresh or 2 tsp. dried yeast
- 1\2 pint water
- 2 tsp. sugar
- 2 tbsp oil
For the filling
- 500 g.cheder or any other cheese, grated

Methods:

1. Mix the flour and salt into the a mixing bowl. Blend the fresh yeast with the warm water and add to the dry ingredients with the oil.If using dried yeast, dissolve the sugar in the warm water and sprinkle in the dried yeast. Leave to stand in a warm place for about 10 minutes until frothy, then add to the flour as above. Mix to a rough dough in the basin. Turn the dough out on to a clean working surface and knead for about 5 minutes or until the dough is firm and elastic. shape into a ball, place in basin and leave in a warm place until doubled in bulk.
2. Turn the risen dough out on to a floured working surface and press firmly with the knuckles to knock out the air. Divide the dough into 8 pieces. Shape each one into a ball and roll out each to an 4 inch (10 cm) circle. Then with the help of the fingers stretch the circle outwards to form an oval shape. Fold the corner inward to make a boat shape. Place on to a greased baking sheet. Brush the edges with olive oil and fill with cheese. Set the prepared cheese breads aside in a warm place for about 8-10 minutes before baking.
3. Bake the cheese bread in a preheated hot oven (425 F., 220C., gas mark 7) for to 6-8 minutes. Serve warm.

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