Preparation time
60 min
Cooking time
30 min
Makes
5 pancakes (ø 20cm)
This traditional cheese-filled pancakes/bread recipe from Georgia will be loved by the whole family and enjoyed any time of the day, for lunch or dinner.
Ingredients
For the dough
- 360 g plain flour, sifted
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 250 g Greek yoghurt
- 2 tablespoons olive oil
For the filling
- 250 g Greek feta
- 250 g soft cheese of your choice (Gouda, Emmental etc.)
- 50 g fresh spinach leaves, washed and dried (optional)
- 1 egg
A bit of olive oil for the pan and butter to melt on top of the pancakes while frying. This makes them extra soft and tasty!
Method
Prepare the dough
Step 1
In a large bowl mix the yoghurt, baking soda, salt, 1 egg and the flour.
Step 2
Add the olive oil and mix further.
Step 3
Form a ball with your hands, cover with plastic film and refrigerate for about 20 minutes.
Prepare the filling
Step 1
In a bowl grate the soft cheese, crumble the feta and add the spinach leaves. Add the other egg and mix well.
Step 2
Divide the filling in 5 equal parts and form them into balls.
Make the pancakes
Step 1
Sprinkle the table with flour and knead the dough to a small loaf, ca 20 cm long.
Step 2
Cut the dough into 5 pieces, form them to balls and cover with plastic film. Let them rest for 5 minutes.
Step 3
Take one of the balls and flatten it to a 10-12 cm pancake with your fingers.
Step 4
Place one of the cheese-filling balls in the middle of the small pancake. Close the dough around the filling as it is shown in the pictures.
Step 5
Flatten the filled ball with your fingers and make a pancake, around 20 cm wide and 0,5 cm thick. Do the same with the remaing dough/fillings.
Step 6
Grease a pan with olive oil and warm up to medium heat.
Step 7
Cook the pancakes till golden brown, around 2 minutes each side. Every time you flip them, spread some butter over the whole surface for extra taste and “softness”!
