For the frybreads

Cut the puffed dough into 6 pieces of 100 g and knead them into balls. Flour the workbench and place a ball. Gently press with your fingers, stretching the dough into a round shape until it reaches about 15cm diameter. Place 50g from the filling to its center and pull the opposite edges from the dough, join them and close the filling inside.

With your fingers press the jointed pieces of the dough to seal them. Press with your fingers to stretch the dough to a diameter of about 15cm. Repeat the same procedure with the remaining 5 balls.Spread oil to the baking dish and place the frybreads. Put oil on their surface and bake them in a preheated oven at 200°C for about 10 minutes until they get a nice golden colour. Remove the baking dish from the oven and, if desired, put on to the surface butter or oil.

* Alternatively heat a frying pan over medium heat, add a little olive oil and fry the frybreads for about 2 to 3 minutes each side, until they get a nice golden colour and the cheese melts. Put them to blotting paper and serve.

For the dough

In a bowl add the yeast, sugar, water, stir until the sugar dissolves and leave for 10 minutes to activate the yeast.In another bowl, add the flour, the yeast mixture, the olive oil and mix until a dough is formed. Add the salt and knead a little more. Remove the dough from the bowl and knead it on the counter until you are sure that all the ingredients have become one.  Put olive oil to a bowl, place the dough inside, put olive oil to its surface, cover with cling film and leave it at room temperature to rise and double in size for about 40 minutes.

For the filling
In a bowl mix well all the types of cheese.

Tip:
*You can add spices or herbs to the filling and differentiate the taste of the frybread according to your preferences.