Dissolve the yeast and sugar in 75 ml lukewarm water. Once frothy, add to the flour and salt. Gradually add lukewarm water and knead to form a smooth, moderately firm dough. Cover and let it rise for 20-30 minutes.

Finely chop the onions and sauté them in oil with a little water until soft. Add the spices and chopped herbs. Allow the filling to cool.

Divide the dough into five balls, one larger than the others. Roll out the large one for the bottom and sides of a greased pan, leaving the edges overhanging. Alternate four portions of filling with the four remaining rolled-out layers, finishing with a layer of dough. Cut into eight triangles and fold the overhanging edges inward.

Bake at 190°C for about 40-45 minutes until golden. Lightly spray with water and cover with a clean towel to soften the crust.