| 2 | tsp. | dry yeast |
| 1/2 | tsp. | honey |
| 1/2 | C | lukewarm water |
| 2 | C | whole wheat flour |
| 1 | tsp. | salt |
| 5 | tbsp. | oil |
| 5 | large | onions, chopped |
| 3 | tbsp. | oil |
| 1 | tbsp. | whole wheat flour |
| 1/2 | C | Water |
| 1 | C | cottage cheese |
| 1/2 | tsp. | salt |
| 1/2 | C | yogurt |
Dissolve yeast and honey in lukewarm water. Set aside for 10 minutes to activate. Sift flour and salt into a bowl. Pour yeast mixture and oil into flour mixture and knead for 10 minutes to form a soft, elastic dough. Cover with a damp cloth and allow to rise for 1 hour.
Meanwhile, saute onions in oil in a covered skillet over low heat until just tender but not brown. Add flour, stirring, and then water. Cook until thick. In electric blender, combine cottage cheese, salt and yogurt and process until smooth. Combine cottage cheese mixture and onion mixture. Preheat oven to 400F.
Punch down dough and place on a buttered, floured baking sheet. Roll dough evenly over the pan to whatever thickness you prefer - 1/2 to 1/4 inch. Spread onion and cheese mixture evenly over dough and bake in preheated oven for 30 minutes. Cut into squares. Serve warm or cold. Yield 8 4-inch squares.