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 or 1/4 cup roquefort cheese
1 cup grated mozzarella or Georgian suluguni cheese
1 egg beaten
1 teaspoon unsalted butter
In medium bowl with wooden spoon beat in 1/3 cup flour with oil. add yogurt 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 towel 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 mozzarella and egg.. Shape cheeses into 2 medium balls and 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 7 inch round. Heat a large cast iron or nonstick skillet over low heat for 3 minutes. Lightly film skillet with melted butter. Place bread seam side up into skillet. Cover and cook for 12 minutes over very low heat, shaking pan occasionally. Uncover and flip bread over, cover and cooking over low heat until deep golden 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.
Bread Index | Recipe Index | Home