Yields: about 7 loaves
1 pkg. dry yeast 5 lb. bag pre-sifted flour ½ c. oil 1 ½ tsp salt Water (about 5 cups)
Cheese-Onion Topping Ingredients: 2 lbs cottage cheese 4 to 5 lbs finely chopped onions (Frozen, chopped onions that are defrosted can be used, but that’s cheating!) 4 oz. blue cheese, crumbled ½ cup Parmesan cheese ½ tsp. cumin ½ tsp. allspice ½ tsp. paprika 3 Tbsp. dried oregano 3 Tbsp. red pepper paste (Note: Red pepper paste can be purchased in some Middle Eastern stores. If it is unavailable, you can use tomato paste, but something will be lost in the substitution.) 1 cup olive oi
Directions for dough preparation:
1. Dissolve yeast in ¼ cup lukewarm water. 2. In large bowl combine flour, oil, salt, dissolved yeast, and enough water to make a smooth dough. (The amount of water you use isn’t exact. There may be some trial-and error involved here.) 3. Knead dough for 5 minutes. Place in a large bowl. 4. Lightly oil the top of the dough. Cover, and let rise for 30 minutes to an hour. 5. Divide dough into 7 balls, keeping them covered until ready to use. (Short on time? Buy prepared pizza dough in your local grocery store!)
1.Combine cottage cheese and some of the red pepper paste to achieve a reddish color. 2. In a separate bowl add onions, blue cheese, Parmesan cheese, and seasonings, mixing well. 3. Add the cottage cheese and stir well.
1. Lightly grease a large baking sheet. 2. Roll out one ball of dough into a rectangular shape large enough to fit into the baking sheet. 3. Spread cheese filling all over the dough. 4. Bake in a preheated 375°F oven until dough is golden brown on the bottom and around the edges (approx. 20 minutes). 5. Continue this procedure until all 7 loaves are done. 6. Cool each loaf completely. 7. To serve: cut into large squares (roughly 3“x3“). 8. To store: completely cool, cut each loaf into squares. Wrap and freeze. When ready to serve, defrost in the refrigerator, then heat in a 350°F oven until warm.