Moroccan Flatbread Stuffed with Onion, Parsley, and Cumin - active dry yeast

Method

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