INGREDIENTS

INSTRUCTIONS

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,  Tbilisi-Georgia, Circa 1994 From: Dr. Donald
Houston Posted to  MM-Recipes Digest V4 #16 by
docdonald@worldnet.att.net on May 17, 1999

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