Ossetian Potato-Cheese Bread Khachapuri

OSSETIAN POTATO-CHEESE BREAD KHACHAPURI

8 Preparation Time :

Categories : Breads Flatbread

Georgia Tested

Amount Measure Ingredient -- Preparation Method -- -- --

1 1/2 ts Olive Oil

1/3 c Onions -- finely chopped

1 c Cooked Potato -- diced

2 tb Yogurt -- low-fat PLAIN

1/4 c Feta Cheese -- crumbled

1/4 c Parsley -- chop coarsely

-or Cilantro... prefer Pars

2 Scallions -- thinly sliced

1/2 ts Salt

Salt and Pepper to taste

: To prepare filling: Heat oil in a nonstick

skillet over medium-high heat. add onions and cook,

stirring, until lightly brown, about 3 minutes. Remove

from heat and set aside.

: Using a potato masher, mash the potatoes until

smooth, blending in yogurt and the reserved onions.

Add feta, parsley, scallions, and salt and pepper. set

aside.

: To make dough: Set oven rack in lowest

position. If you have quarry tiles or a baking stone,

place on the rack. Preheat the oven to 450 Degrees F.

Lightly oil 2 baking sheets or coat them with nonstick

cooking spray.

: In a large bowl, combine 1 cup of the flour

with the baking soda and salt. stir in yogurt.

gradually add just enough of the remaining flour until

the dough has lost its stickiness and can be worked

with your hands. Turn the dough out onto a lightly

flour work surface and knead until soft and slightly

3 to 4 minutes. divide the dough into 8 equal

pieces. : To assemble and bake breads: Working with one

piece at a time, and keeping the remaining dough

covered, flatten the dough with the palm of your hand,

then either stretch or roll out the dough to a circle

6 to 8 inches in diameter.

: Spoon 2 Tb of the filling on the the center of

the dough. Gently stretch the edges of the dough over

the filling until you have a dough-covered mound.

Pinch pleats closed and then, with the palm of your

hand, gently press down on the top of the mound to

flatten it. Turn the bread over and press again on the

other side. this will push the filling to the edges of

the bread. It should now be not more than 1/2 : thick

7 to 8 inches in diameter.

: Transfer the filled circles, pleated side

down, to a prepared baking sheet. Once the first

baking sheet is full bake the breads on the lowest

rack (or with the sheet directly on the quarry tiles

6 to 8 minutes or until the

breads are lightly browned on the bottom. Assemble the

remaining breads while the first batch bakes. Remove

the breads from the oven and transfer to a basket

lined with a towel. Bake the remaining breads in the

same fashion. Serve hot. - - - - - - - - - - - - - - - - - -