Khachapuri - Georgian bread with cheese

A little exotic on our tables :-))

Preparation steps

Testo:
In a deep bowl, mix the sifted flour with baking powder (soda). Add kefir, 1 egg, salt, sugar and melted butter. Knead the elastic dough and put it in the fridge for an hour. During that time, make the filling: drain the mozzarella well and chop it finely, or, even better, grate it. Squeeze the feta. Add egg. If the stuffing is very salty, you can add a little sour cream. Tear off the noodles from the dough. Spread it with a rolling pin as for a pie. Put the filling in the middle and close it by gathering the dough from the end towards the middle and when you gather the dough in the middle, press it a little to get the shape of a bun (I hope I was clear enough). Repeat this until you have used up the whole dough. Heat a frying pan (you can coat it with oil only for the first bun) and bake the buns on the stove, over medium heat, first on one side, and then on the other side (for a few minutes), taking care not to burn. Coat the finished khachapuri with a little oil.

Serving

It's a little complicated to make, but it pays off. And yes, there must be cheese that is in layers - that's why mozzarella. The original is a cheese called sulguni, but unfortunately it is only available in Georgia.

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