Imeretian Khachapuri

1. 1 Wheat flour 90 g
2. 2 Plain yogurtpack 300 g ≈ $2.10 70 g
3. 3 Baking soda 2 g
4. 4 Salt 2 g
5. 5 Sugar 3 g
6. 6 Suluguni cheesepack 300 g ≈ $6.00 70 g
7. 7 Adyghe cheesepack 300 g ≈ $5.00 50 g
8. 8 Eggspack 10 pcs ≈ $1.89 0.2 pcs
9. 9 Butterpack 180 g ≈ $1.60 6 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the yogurt, salt, sugar, and baking soda, then let stand for 3 minutes until lightly foamy.

2. Add the flour and knead into a soft dough. Cover and let rest for 15 minutes.

3. Grate the sulguni and Adyghe⁷ cheese, then mix in the egg.

4. Roll the dough into a circle, place the cheese in the center, gather the edges into a pouch, and pinch to seal.

5. Gently flatten the flatbread to 1,5–2 cm thick without letting the filling tear through the dough.

6. Cook in a dry skillet over medium heat, covered, for 5–6 minutes per side until browned in spots.

7. Brush the hot flatbread with butter⁹ and let stand for 2 minutes before serving.