Imeretian khachapuri

// Ingredients

• Plain flour — 400 g
• Matsoni or kefir — 300 ml
• Egg — 1
• Baking soda — ½ tsp
• Salt — ½ tsp
• Imeretian cheese (or suluguni mixed with Adyghe cheese) — 600 g
• Butter — 50 g

// Method

1. 01Mix the matsoni, egg, soda and salt, work in the flour and knead a soft dough. Rest for 30 minutes.
2. 02Grate the cheese and mix with a little soft butter.
3. 03Divide the dough and cheese into 4. Flatten the dough, put a ball of cheese on it, gather the edges and pinch together.
4. 04Seam side down, press with your palms into a flatbread about 1 cm thick.
5. 05Cook in a dry frying pan under a lid for 4–5 minutes on each side.
6. 06Brush the hot khachapuri with butter and cut into wedges.