Stuffed Georgian Cheese Breads - cooking recipe

Ingredients

600 g plain flour (4 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
500 ml Greek yogurt
FILLING
125 g mild cheddar cheese, grated
75 g feta cheese, finely crumbled
2 tablespoons Greek yogurt
1 egg, beaten
1 teaspoon of fresh mint, finely chopped

Preparation

Make the filling by combining all the filling ingredients in a bowl and set aside.
Sift 1 cup of the flour, baking powder and salt into a large bowl.
Add the yoghurt and stir until combined.
Add the remaining flour and mix until a dough forms.
Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.
Divide the dough into 8 portions.
Cover with a damp tea towel so they don't dry out while you are working.
Take one piece and, on a lighty floured surface, roll dough out to a 15cm round.
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.
Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.
Repeat until all of the breads are done.
Heat a heavy based frypan over a medium heat and spray with oil spray.
Cook breads in batches for 1 minute on each side.
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.
Serve immediately.