Cheese And Arugula-Filled Umbrian Breads

• 1 1/3 cups warm water
• 2 teaspoons active dry yeast instant
• 3 2/3 cups bread flour
• 1 1/2 teaspoons salt
• 1 teaspoon olive oil
• Fontina cheese
• arugula
• ground black pepper

1. Pour out 200 milliliters of the warm water and add the yeast to it.
2. In a large bowl, pour in the flour and salt. Make a well in the center and pour in the oil and the yeasty water.
3. Start mixing and kneading the dough together, adding the rest of the water little by little until you get a ball that is no longer sticky and is now firm.
4. Divide the dough into 8 sections. Roll each section into a ball, cover with a moist cloth, and let rest 30 minutes.
5. Roll out each section into a 1/2-centimeter circle.
6. Heat a heavy-bottomed pot on medium heat for 10 minutes until very hot.
7. Without oiling the pot, add a piece of the dough and let cook a few minutes. Flip and continue cooking. Adjust the heat level, making sure the dough does not burn. You will know they are done when they have puffed a bit and are golden.
8. Transfer the hot bread to a waiting towel and repeat with the rest of the dough.
9. When the bread has cooled enough to handle, slice horizontally and fill with cheese, arugula, and black pepper.
10. Preheat the oven to 180 degrees Celsius
11. Bake the breads about 5 minutes or until the cheese is melted.

water, active dry yeast, bread flour, salt, olive oil, cheese, arugula, ground black pepper

Taken from www.yummly.com/recipe/Cheese-and-Arugula-Filled-Umbrian-Breads-626892 (may not work)