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Georgian Cheese-Filled Flatbread
Category: Breads
Serves: 8 small breads
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Ingredients:
Filling 4 oz. mozzarella grated and finely chopped 2 oz. feta cheese 2 T. plain yogurt 1 large egg Dough 3-4 c. unbleached flour 1-1/2 t. baking powder 1-1/2 t. sea salt 2 c. plain yogurt oil for baking sheets
Directions:
Place an oven rack at the lowest position. Preheat 450°. To make the cheese filling, combine and blend ingredients in a bowl and set aside. In a large bowl, mix 1 c. flour, baking powder and salt. Add yogurt and stir well. Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands. Turn onto a floured surface and knead 3-4 minutes until soft and slightly elastic. Divide the dough into 8 pieces. Keep the remaining pieces covered with a cloth. Flatten a piece of dough with the lightly floured palm of your hand. Then, stretching the dough or using a rolling pin, flatten it to a round of 6-8 inches in diameter. Place 1 heaping tablespoon of the filling in the center. Pinch the edge of the dough between your thumb and forefinger. Fold each side in, still leaving the center uncovered. Then, pinch around the new outer edge of the dough. Stretch the flaps inward, so that the filling is covered completely, pleating excess dough as needed. Pinch the pleats closed and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over and gently press down again on the bottom. This will push the filling out into the edges of the bread; it should be 1/4” to 1/2” thick and 7-8” in diameter. Lightly oil the baking sheets. Place filled breads on the sheet. Bake for 5-6 minutes, then remove from the oven and slide into a basket lined with a cloth and cover to keep warm.