Directions:
Step 1: Preparation of the pasta
In a large bowl, add the wheat flour, eggs, oil, salt, oregano, and dry yeast.
Mix all the ingredients until you get a homogeneous mass.
Gradually add the milk to the batter and continue mixing until fully incorporated.
Knead the mixture on a floured surface until you get a smooth and elastic dough.
Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the filling.
Step 2: Preparation of the onion filling
In a large skillet, heat the olive oil or whatever you have, over medium heat.
Add the thinly sliced onion and a half and cook until golden and caramelized, stirring occasionally to prevent burning.
Season the onions with salt, oregano and Bahian seasoning to taste. Mix well.
Add the chopped leek to the pan and cook for a few minutes until softened.
Remove the pan from the heat and allow to cool slightly.
Step 3: Armed and baked
Preheat oven to 350°F (180°C).
Divide the dough into two parts: one will be for the base and the other for the top of the cake.
Grease a cake pan with a little olive oil.
Roll out the dough for the base and place it in the mold, making sure to cover the bottom and edges well.
Spread the ricotta cheese over the dough evenly.
Add the onion-leek mixture over the cheese, distributing it evenly.
Roll out the dough for the lid and place it over the filling. Seal the edges by pressing them with your fingers or using a fork.
Make a few slits in the top of the lid to allow steam to escape during cooking.
Bake the cake for approximately 30-40 minutes, or until golden brown and the crust is cooked.
I await your comments! Enjoy!
