Sift the flour into a large baking bowl and sprinkle with salt.
Make an indentation and crumble or sprinkle the yeast into it. Add sugar and stir with half of the milk. Sprinkle a little flour on top and let rise in a warm place with the lid closed for 15 minutes until cracks appear on the surface.
Work flour, steam and remaining milk into a dough.
Continue to knead heartily for about 10 min until dough is elastic and no longer sticks. Cover and let rise in a warm place for another 20-30 min. until doubled in volume.
Preheat stove to 250 °C, thinly coat baking sheet with cornmeal.
Roll out dough into the number of dessert plate-sized patties indicated in the ‘Yield’ and place on baking sheet. Cover and rise repeatedly in a warm place.
Peel and dice onions, blanch (scald) tomatoes in boiling hot water, peel and cut in half. Press out the seeds and dice the flesh. Halve bell bell pepper, remove seeds and stem, rinse and finely dice.
Fry minced meat with olive oil in a frying pan until hot. Add onions and cook until translucent. Add tomatoes and peppers, cook briefly until liquid is almost evaporated, season with salt and freshly ground bell pepper.
Spread the minced vegetable mixture evenly over the center of the patties. Fold the dough halves together and press them well together (the edges may have been previously smoothed with a little
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