Name: Ossetian Potato-Cheese Bread Khachapuri
Ingredients: 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 2oz; 1/4 c Parsley; chop coarsely or Cilantro... prefer Pars; 2 Scallions; thinly sliced; 1/2 ts Salt; Salt and Pepper to taste

It is no answer to tell me that you disapprove of a religion of feelings. If you mean by that that you dislike a religion consisting of nothing but feelings, I agree with you entirely. But if you mean to shut out feelings altogether, you can know little of Christianity. The Bible teaches us plainly that a man may have good feelings without any true religion. But it teaches us no less plainly that there can be no true religion without some feeling towards Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Breads, Flatbread, Georgia, Tested	8	Flatbreads

INGREDIENTS

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 2oz
1/4	c	Parsley; chop coarsely or Cilantro… prefer Pars
2		Scallions; thinly sliced
1/2	ts	Salt
		Salt and Pepper to taste

INSTRUCTIONS

:       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 elastic, 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 and 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 or baking
stone)) for 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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