Combine the flour in a bowl. Add the yeast and sugar side by side. Add the salt away from these two ingredients.
Pour the water over the yeast, then mix together with a wooden spatula. When it is no longer powdery, add the 8 teaspoons of vegetable oil and mix well.
Place the dough from Step 2 onto the table and knead well.
Once the dough comes together, form into a ball and place into a bowl with the seams down.
Wrap with plastic wrap, then let sit at 40℃ for 25~35 minutes for the first rising.
Punch down the dough, then divide into 8 pieces. Shape into balls, then top with a moistened and tightly wrung out kitchen towel. Let rest for 5 minutes.
With the seam side down, shape the balls into 8 cm diameter discs. Top with cheese, then wrap it up, sealing the seams.
Press the balls from Step 7 down lightly to your desired thickness.
Grease a frying pan with oil and arrange the balls into the pan, seam side down. Cover with a lid and let sit at room temperature for 5~10 minutes for the second rising.
They're ready when they have expanded a bit like this. Heat the frying pan over medium-high heat, then cook until browned and fragrant, then flip.
Cook the other side in the same way (4~5 minutes over medium-high, flip over, and cook for another 4~5 minutes on medium).
Once cooked, it's done.
It's great with curry!
Story Behind this Recipe
This is a variation on a recipe I learned at a cooking class. It's also great as a children's snack.
Add the water to the dough a little at a time while keeping an eye on the consistency. You can change the fillings if you like. When cooking in the frying pan, it will become even more delicious if you add margarine or butter.