Khachapur'y - Georgian Cheese Bread

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 cups flour
• 3 tablespoons oil
• 3/4 cup plain yogurt
• 1 tablespoon cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup feta cheese
• 1 cup mozzarella cheese
• 1 egg, beaten
• 1 teaspoon unsalted butter

Recipe

• 1 beat in 1/3 cup flour with oil in a medium bowl with wooden spoon.
• 2 add yogurt and mix well.
• 3 stir in 1/3 cup more flour.
• 4 sift cornstarch, baking soda and salt then stir into flour mixture.
• 5 gradually stir in enough remaining flour to make a soft but not sticky dough.
• 6 lightly dust with flour then cover with a kitchen towel and allow to rest at room temp, 1-1 1/2 hours
• 7 if using feta, soak in water 10 minutes drain and crumble.
• 8 in a medium bowl mix feta or roquefort and mozzarella with your egg.
• 9 shape cheeses into 2 medium balls and set aside.
• 10 divide dough into 2 portions then roll each into a ball.
• 11 on floured surface flatten each ball into a 7" round.
• 12 with floured hands gently rotate dough and pull into a 10" circle, 1/4" thick.
• 13 be careful not to tear your dough.
• 14 pat each cheese ball into a 5" circle on center of dough.
• 15 gently pull up edges of dough pleating and pinching to enclose cheese.
• 16 pat into a 7" round.
• 17 heat a large cast iron skillet over low heat for 3 minutes
• 18 lighly film skillet with melted butter.
• 19 place bread seam side up into skillet.
• 20 cover then cook for 12 minutes over very low heat, shaking pan occasionally.
• 21 uncover then flip bread over, cover and cook over low heat until deep golden brown color is established.
• 22 lightly brush top of bread with butter and allow bread to stand for 5 minutes
• 23 use a serrated knife to cut bread and serve warm.