In medium bowl with wooden spoon beat in 1/3 cup flour with oil.
add
yoghurt and mix well. Then stir in 1/3 cup more flour. Sift cornstarch
,
baking soda and salt and stir in flour mixture.Gradually stir
in enough
remaining flour to make a soft but not sticky dough.Lightly dust
with
flour and cover with a kitchen towel and let rest at room temp,
1 to hours.
If using feta, soak in water 10 minutes and drain and crumble.
In medium bowl mix feta or roquefort and mozzarella and egg..
Shape cheeses
into 2 medium balls and set aside.
Divide dough into 2 portions and roll each into a balls. On floured
surface flatten each ball into a 7 inch round. With floured hands
gently
rotate dough and pull into a 10 inch circle, 1/4 inch thick.Be
careful not
to tear dough. Pat each cheese ball into a 5 inch circle on center
of
dough.Gently pull up edges of dough pleating and pinching to enclose
cheese. Pat into a 7inch round.Heat a large cast iron or non stick
skillet
over low heat for 3 minutes. Lightly film skillet with melted
butter.
Place
bread seam side up into skillet. Cover and cook for 12 minutes
over very
low heat, shaking pan ocassionally.Uncover and flip bread over,
cover and
cooking over low heat until deep golden brown, about 12 minutes.Lightly
brush top of bread with butter and let bread stand for 5 minutes.
Use a serrated knife to cut bread and serve warm.