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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