Method

• In a large bowl add the flours, pinch of salt and oil, and mix with your hands whilst pouring in a little warm water at a time
• You are wanting the dough to be soft and pliable! Knead the dough until it loses its stickness about 3-5 minutes
• Divide the dough into 12 even-sized balls, cover with a damp cloth and let rest for 30 minutes
• Roll out the dough into thin rounds about the size of your fry pan, continue until all are done
• Spread a thin layer of ricotta cheese over the base of 6 rounds, sprinkle with a pinch of oregano and light sprinkle of salt, leaving a narrow margin around the edges
• Moisten the edges with a little water or egg, and place another round on top, and press down to seal
• Dust with a little flour
• Heat up a heavy frypan brushed with oil to medium-low heat
• Add one pie at a time and cook for 5-7 minutes on each side, or until lightly browned
• Drain on paper towel and sprinkle with grated cheese
• Cook the remaining pies, brushing the pan with oil each time
• Best served hot