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1
Prepare a hot fire (475F) in a wood-fired oven or grill.
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2
Sprinkle the yeast over the warm water in a small bowl and stir to dissolve the yeast.
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3
Let stand until foamy, about 5 minutes.
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4
Stir the 2 cups flour and the 1 teaspoon salt together in a bowl.
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5
Add the yeast mixture, gradually working it in with your hands to make a slightly sticky dough.
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6
Knead briefly on a lightly floured board, dusting with flour as needed, then cover with an inverted bowl and let rest for 15 minutes.
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7
The bowl will create a warm environment for the dough to rise slightly.
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8
Mix the onion, parsley, butter, spices, salt to taste, and cheese together in a bowl.
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9
For additional flavor, brown the chopped onion on the griddle or in the oven before mixing with the other filling ingredients.
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10
Moisten your work surface and hands with olive oil and divide the dough into 8 equal portions.
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11
Shape each into a ball.
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12
Working with 1 ball at a time, flatten into a very thin square.
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13
If the dough is elastic and wants to spring back, let it rest for a few moments, then try again.
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14
The square should be as thin as you can make it without tearing.
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15
Spread some of the filling over the dough.
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16
Fold it in thirds like a letter.
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17
With a short side nearest you, fold the bottom third toward the center, then fold the top third under the center, accordion-style, to make a small square.
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18
Repeat with the remaining dough.
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19
With oiled hands, pat and stretch each small square into a 5-inch square.
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20
You may use a rolling pin for this if you choose.
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21
The square should be as thin as you can make it without tearing the dough.
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22
Preheat a cast-iron griddle to medium high heat in the oven or on the grill.
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23
Grease it lightly with oil.
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24
Place half of the flattened squares of dough on the griddle and cook on both sides until golden brown, about 2 minutes per side.
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25
Transfer to a wire rack and repeat to cook the remaining breads.
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26
Serve warm.
