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DOUGH:
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1. Sprinkle the yeast and sugar over ¼ cup of the lukewarm milk in a small bowl. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft-free place (such as an unlighted oven) for 5 to 8 minutes, or until the mixture doubles in volume.
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2. Pour the flour into a deep mixing bowl, and make a well in the center. Pour in the yeast mixture and the remaining milk and gradually stir the flour into the liquid.
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3. Then beat vigorously until a firm dough is formed. Gather the dough into a ball and place it on a lightly floured surface. Knead it by pressing down and pushing it forward several times with the heel of your hand, then fold it back on itself.
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4. Repeat for about 10 minutes, or until it is smooth and elastic. Shape the dough into a ball and place it in a large lightly buttered bowl. Dust the top with flour, cover loosely with a kitchen rowel and set aside in the warm, draft-free place for about 45 minutes, or until the dough doubles in bulk.
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FILLING:
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1. Combine the meat, onions, salt and pepper in a large bowl and knead with your hands or beat with a large spoon until smooth. On a lightly floured surface roll the dough into a circle about ½ inch thick, then cut out 16 circles with a 4½ - inch cookie cutter.
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2. Place 5 teaspoons of filling on each circle and moisten the edges of the dough with cold water. Fold up all the edges of the dough, enclosing the filling and making a flat, round cake.
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3. Preheat the oven to 250°F. In a 10- to 12-inch heavy skillet set over high heat, melt 3 tablespoons of butter in 2 tablespoons of oil. When the fat begins to turn light brown, add half of the flat cakes and cover the pan.
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4. Reduce the heat to moderate and cook for about 10 minutes on each side, or until the cakes are crisp and brown. Then transfer them to an ovenproof platter and keep warm in the low oven while you cook the remaining cakes.
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5. Add additional butter and oil to the pan if necessary. Serve at once.
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