Khabizgina: Ossetian Flatbread Pies with Cheese and Potato

What you need

• 600 g (4 3/4 cups) all-purpose flour, plus extra for shaping
• 200 ml (3/4 cup) whole milk, warm
• 200 ml (3/4 cup) water, warm
• 7 g active dry yeast, 1 packet
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp sunflower oil
• 600 g (1 1/3 lb) floury potatoes, peeled and halved
• 600 g (1 1/3 lb) Ossetian cheese, or half suluguni, half brined feta
• 80 g (6 tbsp) butter, melted, for brushing

Method

Restated from the original video

1. 1

   Stir the yeast and sugar into the warm milk and water and leave until foamy, about 10 min.

2. 2

   Mix the flour and salt in a large bowl, pour in the yeast liquid and the oil and knead into a soft, slightly tacky dough, 8-10 min.

3. 3

   Cover and leave in a warm spot until doubled, about 1 hour. Punch it down and let it rise again for 30 min.

4. 4

   Meanwhile, boil the potatoes in salted water until tender, 20 min. Drain well and mash while hot.

5. 5

   Crumble or grate the cheese and work it into the warm mash until smooth. Taste it: if the cheese is mild, add a pinch of salt.

6. 6

   Split the dough and the filling into 3 equal parts each, rolling the filling into balls.

7. 7

   Preheat the oven to 230 °C (450 °F) with a baking sheet inside.

8. 8

   On a floured surface, flatten one piece of dough into a disc about 20 cm across. Set a ball of filling in the middle.

9. 9

   Pull the edges of the dough up over the filling, pleating as you go, and pinch them together on top.

10. 10

    Turn the parcel seam side down and press it out with your palms into a round about 30 cm across and 1-1.5 cm thick. Poke a small hole in the center for steam.

11. 11

    Slide the pie onto the hot sheet and bake until golden with brown spots, 12-15 min.

12. 12

    Brush the hot pie generously with melted butter. Shape and bake the other two the same way, stacking them as they come out and buttering each.

13. 13

    Cut into wedges and serve hot.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.