2 C flour
1/2 sachet instant dried yeast (Edmonds)
1/2 t salt
1 t sugar
1/2 T oil
about 1 C warm water
extra flour for kneading/rolling
1/4 C oil
1 onion, finely diced
500gm broccoli, cut into florets; stems peeled and cut into similar sized pieces
1/2 t dried oregano
2 – 3 T water
salt and ground pepper to taste
2 C grated cheese
Preheat oven to 200Deg.
Place all dry ingredients and oil in a bowl and mix lightly. Add the water, a little at a time, mixing with a knife, until the ingredients come together in a soft dough. Turn out onto a lightly floured bench, and knead for 5 minutes, until smooth and elastic. Place into a cleaned and dry bowl, cover loosely and microwave on LOW for one minute. Stand for 10 minutes then repeat. Roll out on a lightly floured bench, to a size of 40 x 25cm.
While dough is in microwave, cut broccoli into small florets, peel and cut the stems into similar sized pieces. Heat oil in medium pot on medium heat, add onion and cook until transparent but not browned. Add broccoli and stems, stir gently to coat. Add the oregano and the water; cover and cook for 5 – 10 minutes until broccoli is cooked and tender, and the water has evaporated. Remove from heat and let cool.
When cool, tip onto the rolled out dough, and spread across the dough, leaving 2 inches on the far long side uncovered. Sprinkle with 2/3 of the grated cheese. Roll up from the long side closest to you, sealing with the uncovered edge. Cut into 12 pieces (I cut into quarters first, then each of those are cut into thirds), and place cut side up in a baking-paper lined tin (20×20). Sprinkle with remaining cheese. Place in hot oven for 30 – 45 minutes (I cook for 30mins on 200deg, then 180 for 15mins). Let cool in tin for 15 minutes then lift out onto cooling rack and cool until cold before slicing.