Steps:
Measure and sieve the dough in a large container, mix in the salt and the yeast and add the oil. Mix together and then add the yoghurt, mixing some Sfiha is a favourite in day to day family cooking and can be carried in a lunch bag to school r to the office.It serves very well as finger food for a party or buffet dinner.Many believe that the success of sfiha lies in the dough,however failed stuffing can spoil even the best of dough.In the Bethlehem area,tahina is an important component of the stuffing,which combined with vinegar,gives it an interesting combination of nutty and acid flavours. In the average Palestinian household,no less than a hundred sfiha are prepared at once to serve the midday meal,for extra snacks and to send at least two dozens to the closest or favourite neighbor. It is an affront to have the effluvia of baking emanating from one's house and not share it. more with your hands.Add the water a small quantity at a time all the while working the dough by pressing the heels of the hands,folding and turning;repeat the process until you obtain a smooth elastic texture.Shape the dough into a ball and leave to set in a warm place for two hours or so. Mince the tomato,onion,garlic and hot pepper in a food processor and add to the meat together with the salt,pepper and all spice.In a small bowl,mix the tahina with the vinegar until you obtain a thick smooth paste.You might need to add a tablespoon of water if the paste is too thick.Fold in this mixture with the meat. When the dough has risen to almost double its size, punch it down and divide it into two balls.Leave it to rest for another half-hour.Taking one portion at a time,roll out the dough onto a floured surface to about 1 centimetre thickness (1/2 inch)and using a cutter (6-8 centimetres/2 ½-3 inches in diametre) cut circles into the dough.Remove the edges of dough and shape into a ball and leave to rest for later use.Put the circles of dough onto a greased baking sheet some two centimetres (1 inch)apart and spoon out a generous portion of stuffing onto each,flattening it with the back of a spoon.Repeat the same process with the rest of the dough. Put to bake in a pre-heated oven at 230 °C (450 °F/ oven mark 8)for about half an hour.Remove from sheet and let cool on a grid.Serve with a plain lettuce salad or with sour yoghurt.