Vatroshka

Method

Dissolve the yeast in warm water and combine with flour, salt, and olive oil to form a soft dough. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled. Meanwhile, slice the onions thinly and cook slowly in lard or butter with paprika and pepper for 20-25 minutes until completely softened and golden. Divide the dough into two portions and roll each into a rectangle. Spread the caramelised onions evenly over one piece, sprinkle with fresh parsley, then cover with the second piece of dough and press edges to seal. Place on a lined baking tray, cover, and prove for 30 minutes. Bake at 200°C for 30-35 minutes until golden brown. Cool slightly before serving warm, cut into rectangles.