Ingredients
2 1/4 teaspoons active dry yeast (a 1/4-oz package)
7-9 tablespoons warm water
1 2/3 cups flour
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 lb Sulguni cheese
1 teaspoon unsalted butter, melted
Preparation
Preheat oven to 500 degrees.
Combine yeast and warm water. Wait 5 minutes for yeast to get frothy. If it doesn’t, start over with new yeast.
Mix together salt and flour, then add egg and yeast/water. Mush together until it forms a dough.
3.Knead the dough on a floured surface until elastic (5-7 minutes)
Form a ball, coat with flour, let rise in bowl for 3 hours, punching down every hour.
Flatten dough into a 7-8 inch disk.
Shred/grate sulguni, roll into a ball, place in the middle of dough.
Fold the dough over the cheese, forming a knot at the top. From the top down, flatten disk back down.
Cut an x across the top of the dough, about 2/3 of the way to the edges.
Bake 10-12 minutes.
Coat top with melted butter. Bake another 2-3 minutes.
