8 ounces ricotta cheese, drained for 2-3 hours in cheesecloth (I keep it in the fridge)

1 cup spelt flour, sifted

1 egg, beaten

1 Tsp Olive oil

4 bay leaves

½ a cup honey, warmed

Preheat oven to 425 F.

Drain the last of the water out of the cheese, and beat with a fork to make it fluffy. Add egg and mix well. Add mixture to the flour, and using your fingers, work gently until a soft dough. Divide dough into 4 parts. Mold each into a round bun. Grease your baking sheet with olive oil. Place one bay leaf under each bun on the sheet. Cover with a dome of foil (Romans would have cooked this with a domed earthenware cover called a testo.)

Bake for 30-35 minutes until golden brown (internal temperature should be 200-210 F). Pour warm honey over the buns, using a spoon. Wait 30 minutes before serving.  Simple and delicious.