Imeruli Khachapuri recipe

Ingredients

• 500 g all-purpose flour
• 300 ml warm kefir or plain yogurt thinned with water
• 1 tsp baking soda
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 2 tbsp vegetable oil
• 400 g low-moisture mozzarella, grated
• 250 g feta, crumbled
• 30 g butter for brushing

Method

1. Mix the kefir, soda, sugar, salt, egg and oil. Add the flour and knead a soft, slightly sticky dough. Cover and rest for an hour.
2. Mix the mozzarella and feta and roll the cheese into 2 balls.
3. Divide the dough in 2. Pat each piece into a circle twice the size of the cheese ball.
4. Put the cheese in the middle, gather the dough over it like a pouch, pinch it closed and turn it seam side down.
5. Gently press and roll it into a flat round about 1 cm thick. Make a small hole in the centre for steam.
6. Cook in a dry covered pan on medium heat for 4 to 5 minutes per side, or bake at 230°C (450°F) for 10 to 12 minutes.
7. Brush with butter while hot and cut into wedges like a pizza.

Tamara's tip: the cheese should taste a little salty on its own. The dough is plain, so the cheese does all the seasoning.