Mix together the flour, yeast, 2 tablespoons of the olive oil, and salt

Slowly add the water, mixing the ingredients together with a wooden spoon or your hand to the make dough – it must not be too sticky or too dry

When the dough has come together, move the dough to a lightly floured board or bench and knead it well for approximately 8 minutes – the dough should be soft and smooth

Cover it and allow it to rest for 20 minutes

Combine the cheese, the remaining 3 tablespoons of olive oil, and the oregano in a small bowl and set aside

Divide the dough into 14 pieces – approximately 60g each and set aside on your bench covered with a damp towel·      

Take a piece of dough and roll it into a ball using your palms or using a circular motion on your bench·      

Using a rolling pin, roll out the dough ball into a circular disc – until approximately 10cm in diameter

Take 25-30g of the cheese filling and place it in the centre of the dough disc

Bring the sides of dough disc together to enclose the cheese filling

Flatten the pisia with your palms, and then, on a floured bench, gently roll out with a rolling pin, until about10-15cm in width – smaller pisia will be softer and fluffier; larger pisia will be thinner and crispier

Heat 3-4 tablespoons of EVOO in a small fry-pan on medium-high heat

Add one flatbread at a time, cooking it until golden brown on both sides – it should take no more than 2-3 minutes on each side

Repeat this process until all the flatbreads are cooked.

Drizzle with honey and dust with cinnamon and enjoy warm!

Kali Orexi!