Khachapur'y (georgian cheese bread)

Yield: 2 Servings

Measure Ingredient
2 cups Flour
3 tablespoons Oil
¾ cup Plain yogurt
1 tablespoon Cornstarch
¾ teaspoon Baking soda
¼ teaspoon Salt
½ cup Feta cheese \"or\"
¼ cup Roquefort cheese
1 cup Grated mozarrela ( or
\N \N Georgian suluguni cheese )
1 \N Egg beaten
1 teaspoon Unsalted butter

In medium bowl with wooden spoon beat in ⅓ cup flour with oil. add yoghurt and mix well. Then stir in ⅓ cup more flour. Sift cornstarch , baking soda and salt and stir in flour mixture.Gradually stir in enough remaining flour to make a soft but not sticky dough.Lightly dust with flour and cover with a kitchen towl and let rest at room temp, 1 to hours. If using feta, soak in water 10 minutes and drain and crumble. In medium bowl mix feta or roquefort and mozarella and egg.. Shape cheeses into 2 medium balls ans set aside. Divide dough into 2 portions and roll each into a balls. On floured surface flatten each ball into a 7 inch round. With floured hands gently rotate dough and pull into a 10 inch circle, ¼ inch thick.Be careful not to tear dough. Pat each cheese ball into a 5 inch circle on center of dough.Gently pull up edges of dough pleating and pinching to enclose cheese. Pat into a 7inch round.Heat a large cast iron or non stick skillet over low heat for 3 minutes. Lighly film skillet with melted butter. Place bread seam side up into skillet. Cover and cook for 12 minutes over very low heat, shaking pan ocassionally.Uncover and flip bread over, cover and cooking over low heat until deep gholden brown, about 12 minutes.Lightly brush top of bread with butter and let bread stand for 5 minutes. Use a serrated knife to cut bread and serve warm. ORIGIN: Galina Stilonina, Tbilisi-Georgia, Circa 1994 From: Dr. Donald Houston Posted to MM-Recipes Digest V4 #16 by docdonald@... on May 17, 1999

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