Stuffed Georgian Cheese Breads

1. 1

   Make the filling by combining all the filling ingredients in a bowl and set aside.

2. 2

   Sift 1 cup of the flour, baking powder and salt into a large bowl.

3. 3

   Add the yoghurt and stir until combined.

4. 4

   Add the remaining flour and mix until a dough forms.

5. 5

   Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.

6. 6

   Divide the dough into 8 portions.

7. 7

   Cover with a damp tea towel so they don't dry out while you are working.

8. 8

   Take one piece and, on a lighty floured surface, roll dough out to a 15cm round.

9. 9

   Place 1 tablespoon filling in the centre, then gather the sides and twist the top to seal edges together so the filling is encased in dough.

10. 10

    Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.

11. 11

    Repeat until all of the breads are done.

12. 12

    Heat a heavy based frypan over a medium heat and spray with oil spray.

13. 13

    Cook breads in batches for 1 minute on each side.

14. 14

    Then place breads in a single layer on 1 0r 2 large oven trays and cook at 220 degree C for 10 minutes or until puffed and golden.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.