In a small bowl, combine 2/3 cup warm water and 1 teaspoon of sugar.

Sprinkle 2 teaspoons of yeast over the sugar water.

Stir gently and let it sit for 10 minutes until frothy.

Finely chop 1 small onion and 2 tomatoes.

Combine the chopped onion, tomatoes, 1 1/2 tablespoons of chopped parsley, 1 1/2 tablespoons of chopped cilantro, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/3 cup of grated frozen butter, and 1 1/2 ounces of grated cheddar cheese in a bowl.

Season the filling mixture with salt and set aside.

In a large bowl, mix 4 cups of flour and 2 teaspoons of salt.

Add the yeast mixture to the flour mixture.

Gradually add about 1 cup of warm water to form a soft dough.

Knead the dough into a ball on a floured surface for 10-12 minutes until firm and elastic.

Divide the dough into four equal pieces.

Roll each piece into an 8x12 inch rectangle.

Spread the filling evenly down the center of each rectangle.

Fold the dough into thirds, creating an 8x4 inch rectangle.

Roll out each folded rectangle again to the original 8x12 inch size.

Fold the dough into thirds again, creating a smaller rectangle.

Place the pizzas on a buttered baking sheet.

Cover with oiled plastic wrap and let rise in a warm place for about 1 hour.

Heat a griddle and brush with melted butter.

Prick the pizzas with a fork five or six times on both sides.

Fry the pizzas for about 8 minutes on each side until crisp and golden.

Serve immediately with melted butter (optional), arugula salad, and black olives.