*  Exported from  MasterCook  *
 
                  OSSETIAN POTATO-CHEESE BREAD KHACHAPURI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Flatbread
                 Georgia                          Tested
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   ts           Olive Oil
      1/3   c            Onions -- finely chopped
    1       c            Cooked Potato -- diced
    2       tb           Yogurt -- low-fat PLAIN
      1/4   c            Feta Cheese -- crumbled 2oz
      1/4   c            Parsley -- chop coarsely
                         -or Cilantro... prefer Pars
    2                    Scallions -- thinly sliced
      1/2   ts           Salt
                         Salt and Pepper to taste
 
   :       To prepare filling: Heat oil in a nonstick
   skillet over medium-high heat. add onions and cook,
   stirring, until lightly brown, about 3 minutes. Remove
   from heat and set aside.
   :       Using a potato masher, mash the potatoes until
   smooth, blending in yogurt and the reserved onions.
   Add feta, parsley, scallions, and salt and pepper. set
   aside.
   :       To make dough: Set oven rack in lowest
   position. If you have quarry tiles or a baking stone,
   place on the rack. Preheat the oven to 450 Degrees F.
   Lightly oil 2 baking sheets or coat them with nonstick
   cooking spray.
   :        In a large bowl, combine 1 cup of the flour
   with the baking soda and salt. stir in yogurt.
   gradually add just enough of the remaining flour until
   the dough has lost its stickiness and can be worked
   with your hands. Turn the dough out onto a lightly
   flour work surface and knead until soft and slightly
   elastic, 3 to 4 minutes. divide the dough into 8 equal
   pieces.
   :       To assemble and bake breads: Working with one
   piece at a time, and keeping the remaining dough
   covered, flatten the dough with the palm of your hand,
   then either stretch or roll out the dough to a circle
   6 to 8 inches in diameter.
   :       Spoon 2 Tb of the filling on the the center of
   the dough. Gently stretch the edges of the dough over
   the filling until you have a dough-covered mound.
   Pinch pleats closed and then, with the palm of your
   hand, gently press down on the top of the mound to
   flatten it. Turn the bread over and press again on the
   other side. this will push the filling to the edges of
   the bread. It should now be not more than 1/2 : thick
   and 7 to 8 inches in diameter.
   :       Transfer the filled circles, pleated side
   down, to a prepared baking sheet. Once the first
   baking sheet is full bake the breads on the lowest
   rack (or with the sheet directly on the quarry tiles
   or baking stone)) for 6 to 8 minutes or until the
   breads are lightly browned on the bottom. Assemble the
   remaining breads while the first batch bakes. Remove
   the breads from the oven and transfer to a basket
   lined with a towel. Bake the remaining breads in the
   same fashion. Serve hot.
  
 
 
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