Stuffed Georgian Cheese Breads

Name: Stuffed Georgian Cheese Breads
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 600 g plain flour (4 cups); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 500 ml Greek yogurt; 125 g mild cheddar cheese, grated; 75 g feta cheese, finely crumbled; 2 tablespoons Greek yogurt; 1 egg, beaten; 1 teaspoon of fresh mint, finely chopped

Submitted by dale7793

"Delicious little breads for a special dinner. Quite easy to make and can be made ahead up to the oven baking part. Once baked serve these straight away."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 8

ingredients

600 g plain flour (4 cups)
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon salt
500 ml Greek yogurt
FILLING
125 g mild cheddar cheese, grated
75 g feta cheese, finely crumbled
2 tablespoons Greek yogurt
1 egg, beaten
1 teaspoon of fresh mint, finely chopped

directions

Make the filling by combining all the filling ingredients in a bowl and set aside.
Sift 1 cup of the flour, baking powder and salt into a large bowl.
Add the yoghurt and stir until combined.
Add the remaining flour and mix until a dough forms.
Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.
Divide the dough into 8 portions.
Cover with a damp tea towel so they don't dry out while you are working.
Take one piece and, on a lighty floured surface, roll dough out to a 15cm round.
Place 1 tablespoon filling in the centre, then gather the sides and twist the top to seal edges together so the filling is encased in dough.
Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.
Repeat until all of the breads are done.
Heat a heavy based frypan over a medium heat and spray with oil spray.
Cook breads in batches for 1 minute on each side.
Then place breads in a single layer on 1 0r 2 large oven trays and cook at 220 degree C for 10 minutes or until puffed and golden.
Serve immediately.

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Reviews

I would give this five stars but I didn't try it with the filling that's given because I got my hands on my suluguni cheese so i just grated it and used it. The dough was PERFECT. They came out very well and I make khachapuri with this dough instead of my old recipe (the classic one with borjomi water).

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