Russian Cheese Stuffed Flatbread

I need to learn my Russian food history better. The fact of the matter is, I don’t know exactly where this Cheesy Stuffed Flatbread originates. I’ve heard it called Khachapuri, made in Georgia. My husband also ate something very similar in Osetia, which they called Pirogi.

On one of the mission trips to Russia, Osetia, 2008, to be exact, my husband got to try this specialty. It was usually served with a whole cluster of herbs on the side, along with the main meal, quite often lamb. I’m pretty sure they prepared it very differently, even possibly with other ingredients. I didn’t have this food blog at the time, so he didn’t get the recipe for me:). When I spotted the recipe online, I was really intrigued and had to give it a try.

It reminds me of a stuffed pizza, except the dough is tender and soft, sort of like shortbread with such a creamy, cheesy and scrumptious filling.

I thought I would include a few pictures of that mission trip that Sergi went on, Northern Osetia, 2008. Enjoy.

Serves: 4

Ingredients

Flatbread:

• 1¾ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon sugar
• 8 oz farmer's cheese (1½ - 1¾ cups)
• 1 stick (8 Tablespoons) butter, softened
• 1 egg

Cheese Filling:

• 6 oz cheese (Monterey Jack, mozzarella, provolone, cheddar, etc.), finely grated
• ¼ cup Parmesan cheese, finely grated
• 1 egg
• 1 Tablespoon sour cream
• 1 garlic clove, minced
• Egg Wash:
• 1 egg
• 1 Tablespoon water

Optional Garnish:

• Parmesan cheese, finely grated
• Fresh parsley, chopped

Instructions

Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Cheese Filling:
Start by making the Cheese Filling, so it'll be ready to go as soon as you make the bread dough.
Combine the finely grated cheeses, egg, sour cream and minced garlic clove and mix. Set aside.

Bread Dough:

Farmer's cheese is usually very stiff and dense, so I usually like to pulse it a few times in the food processor, so it will be easier to mix thoroughly in the dough.
In a large bowl, combine the flour, farmer's cheese, softened butter and egg. Mix it gently, until a soft dough forms.

Assembling the Bread:

Divide the dough into two pieces, one slightly larger than the other.
On a lightly floured surface, roll out the smaller piece of dough into an approximately 11 inch circle.
Spread the cheese filling over the dough, leaving a small border.
Roll out the second part of dough on a lightly floured surface as well, this time into an approximately 12 -13 inch circle. Place it over the filling and tuck the edges of the top under the bottom piece of dough.
Brush with an egg wash and poke the top of the bread with a fork all over the surface.
Bake in the preheated oven for 20-30 minutes.
Serve the bread with a garnish of fresh minced parsley and more finely grated Parmesan cheese.

Source:

http://www.olgasflavorfactory.com/appetizers/russian-cheese-stuffed-flatbread/