Stuffed Georgian Cheese Breads

DIRECTIONS

• 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.