Title: Khachapuri: Gorgian Cheese Bread
Categories: Bread Ethnic
Yield: 2 Servings
| 2 | c | Flour |
| 3 | tb | Oil |
| 3/4 | c | Plain yoghurt |
| 1 | tb | Cornstarch |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Feta cheese "or" |
| 1/4 | c | Roquefort cheese |
| 1 | c | Grated mozarrela ( or |
| | | Georgian suluguni cheese ) |
| 1 | | Egg beaten |
| 1 | ts | Unsalted butter |
In medium bowl with wooden spoon beat in 1/3 cup flour with oil. add
yoghurt and mix well. Then stir in 1/3 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, 1/4 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.