Khachapur’y (georgian Cheese Bread)

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. ORIGIN: Galina Stilonina,