Khacho — Ossetian Cheese Flatbread

Shopping list

• 400 g strong white bread flour

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• 250 ml warm water

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• 7 g fast-action dried yeast — 1 sachet

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• 1 tsp caster sugar

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• 1 tsp fine sea salt

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• 2 tbsp sunflower oil

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• 300 g feta cheese — crumbled

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• 100 g mozzarella — grated

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• 40 g unsalted butter — melted

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Step by step

1. 1

   In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the centre and pour in the warm water and oil. Stir with a wooden spoon until a shaggy dough forms.

2. 2

   Turn the dough onto a lightly floured surface and knead for 8– 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 1 hour or until doubled in size.

3. 3

   Meanwhile, mix the crumbled feta and grated mozzarella in a bowl until well combined. Set aside.

4. 4

   Punch down the risen dough and divide into 4 equal pieces. Roll each piece into a ball.

5. 5

   On a lightly floured surface, roll one ball into a 20 cm circle. Place a quarter of the cheese mixture in the centre, then gather the edges of the dough up and over the filling, pinching to seal. Gently flatten with your palm.

6. 6

   Carefully roll the filled dough into a 20–22 cm round, about 5 mm thick, taking care not to tear the dough. Repeat with the remaining balls.

7. 7

   Heat a large dry frying pan over medium heat. Cook each flatbread for 3– 4 minutes on the first side until golden brown spots appear, then flip and cook for another 3 minutes.

8. 8

   Brush the hot flatbreads generously with melted butter. Serve warm, cut into wedges.