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1
Place an oven rack at the lowest position.
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2
Preheat to 450 degrees.
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3
To make the cheese filling, blend all the ingredients in a bowl.
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4
Set aside.
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5
In a large bowl, mix together 1 cup of the flour, the baking powder and salt.
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6
Add the yogurt, and stir well.
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7
Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands.
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8
Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
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9
Divide the dough into 8 equal pieces.
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10
(Keep the remaining pieces covered with a cloth while you work with one piece of dough at a time.)
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11
Flatten a piece of dough with the lightly floured palm of your hand.
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12
Then, either stretching the dough or using a small rolling pin, flatten it out to a round 6 to 8 inches in diameter.
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13
Place 1 heaping tablespoon of the cheese filling in the center.
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14
Pinch the edges of the dough between your thumb and forefinger.
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15
Fold each side in, still leaving the center of the filling uncovered.
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16
Then, pinch around the new outer edge of the dough.
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17
Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary.
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18
Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it.
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19
Turn the bread over, and gently press down again on the bottom.
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20
This will push the filling out into the edges of the bread; it should be 1/4 to 1/2-inch thick and 7 to 8 inches in diameter.
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21
Lightly oil the baking sheets.
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22
Place a filled bread on a prepared sheet, and continue making breads until the first baking sheet is full.
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23
Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm.
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24
Prepare the remainder of the breads while the first batch bakes, and then bake in the same fashion.
