Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, dissolve 7 grams of active dry yeast and 5 grams of granulated sugar in 250 ml of warm water, letting it bloom for 5-10 minutes until frothy, then stir in 100 grams of Matsoni and 30 ml of olive oil.

2. 2

   Gradually add 500 grams of all-purpose flour and 7 grams of fine sea salt to the wet mixture, mixing until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic, placing it in a greased bowl, covering, and allowing it to rise in a warm place for 2-3 hours until doubled in size, exhibiting the fermented cooking technique.

3. 3

   While the dough ferments, infuse 0.5 gram of saffron threads in 50 ml of warm water for at least 15 minutes, then in a separate bowl, combine 200 grams of grated Sulguni cheese, 150 grams of crumbled Imeruli cheese, 15 grams of finely chopped fresh dill, 10 grams of finely chopped fresh mint, 5 grams of minced garlic, 2 grams of fine sea salt, 1 gram of freshly ground black pepper, and the saffron-infused water to create the vibrant filling.

4. 4

   Once the dough has doubled, gently punch it down and divide it into 6 equal portions, then on a lightly floured surface, roll each portion into a 15-20 cm diameter circle, ensuring a consistent thickness.

5. 5

   Spoon a generous amount of the saffron-cheese and herb filling (about 80-90 grams per flatbread) into the center of each dough circle, then carefully gather the edges of the dough to the center, sealing tightly to form a ball, and gently flatten it into a thick disc.

6. 6

   Place the formed flatbreads on a baking sheet lined with parchment paper, let them rest for 20 minutes, then bake in a preheated oven at 200°C (390°F) for 20-25 minutes, or until golden brown and cooked through, and immediately brush each hot flatbread with 15 grams of melted unsalted butter for added flavor and shine.