The Foodie-file: Georgian Cheese Bread

There are many recipes for this bread. I love to make it as as an appetizer and bake it right before my guests come and serve it hot from the oven. Sometimes it is made with a yeast dough but the recipe I use is really simple: flour, salt, baking soda, butter, yoghurt and egg. This bread usually has a mild cheese filling in it but I felt like getting creative with the filing this time so I made something up. I sauted some spinach with garlic and anchovies and then mixed in some ricotta cheese and a bit of mozzarella. It turned out great, there wasn’t a speck left. Next time I make it I think I’ll put some chopped up prosciutto inside.

Here is the step by step method for shaping the bread.

You can make this in one large loaf or in smaller ones as I have done here. This recipe makes four small loaves, roll each ball of dough out into a 6-7 inch round.

Place the filling in the middle of the round and bring the sides up to pinch together in the centre.


Turn the filled ball of dough over and gently roll or flatten out with your hands to form a 6 inch circle.


I brushed these with an egg wash before they went in the oven but I have also done without and they are just as good. Some recipes call for this bread to be cooked on the stove top in a an oiled pan – I might try that next time.


Yummy!

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