A round, soft, and golden Georgian bread, filled with melting cheese right to the center. The Imeretian version is served whole, buttered right out of the oven, with a soft crust and a salty-milky filling.
Ingredients
- 400 g T55 all-purpose flour
- 220 ml warm water
- 5 g active dry yeast
- 1 tsp granulated sugar
- 6 g fine salt
- 1 tbsp sunflower oil
- 180 g sheep's milk feta
- 180 g shredded mozzarella
- 140 g fresh cow's milk tomme
- 1 piece egg
- 25 g unsalted butter
- 20 g T55 all-purpose flour for shaping
Method
- Mix the warm water, yeast, and sugar, then let sit until a fine foam appears on the surface.
- Add the flour, salt, and oil, then knead until you have a soft, smooth, and barely sticky dough.
- Cover the dough and let it rise in a warm place until it is puffed, light, and elastic to the touch.
- During the rise, crumble the feta, add the mozzarella, the fresh tomme, and the egg, then mix until you have a homogeneous filling that holds together in a ball.
- Gently deflate the dough, place it on a lightly floured surface, and roll it out into a thick disc, without flattening it completely.
- Place the filling in the center, gather the dough over it like a pouch, pinch the seam tightly, then turn the dough over, seam side down.
- Flatten gradually with your hands and then with a rolling pin, from the center to the edges, until you have an even, round flatbread without squeezing out the cheese.
- Bake on a hot baking sheet in a well-preheated oven until the surface is golden, puffed in places, and the bottom sounds slightly hollow.
- Right out of the oven, brush immediately with butter, let rest briefly, then serve hot in large wedges while the cheese is still melted.
Nutrition
Per serving
- Energy
- 825.4 kcal
- Protein
- 34.42 g
- Carbohydrate
- 78.87 g
- Fat
- 40.36 g
- Fibre
- 3.43 g
- Calcium
- 358.87 mg
- Iron
- 1.05 mg
- Magnesium
- 40.33 mg
