Georgian cheese bread

Ingredients for 1 servings:

• 1 kg wheat flour
• 50 g yeast, fresh
• some water, lukewarm
• ½ liter yogurt, room temperature
• 50 g butter, melted
• 3 tbsp oil
• 4 m.-sized eggs
• 1 kg sheep’s cheese
• Oil, for frying
• Butter, for spreading
• Flour , for editing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Khachapuri – is eaten in Georgia as a small meal between meals

Put the flour in a bowl, dissolve the yeast in a little lukewarm water, add the yogurt, 2 eggs, melted, slightly cooled butter, and salt. Knead the dough until it pulls away from the sides of the bowl. The dough should be soft. Cover the bowl with a cloth and let it rise in a warm place. For the filling, crumble the cheese in a bowl, add the remaining eggs, and mix everything well. Take a piece of dough, roll it out into a round shape, and fill it with some of the cheese filling. Seal the top edge of the dough like a bag, place it on a board, and flatten slightly. Then roll out the cheese bread a little more. Brush a pan with oil, heat it up, and then set it to gas mark 4. Place the cheese bread in the hot pan. When one side is cooked, turn it over and cook the other side. Brush with butter and serve immediately. Tastes best hot. Tip: The cheese bread can also be baked in the oven. If you don’t have sheep’s cheese, you can use half feta and half mozzarella cheese. This should then be grated, otherwise it will be too crumbly.