Stuffed Georgian Cheese Breads

Ingredients

 * 600 g plain flour (4 cups)
 * 1½ teaspoons baking powder
 * ½ teaspoon salt
 * .5 L Greek yogurt

Filling

 * 125 g mild Cheddar cheese, grated
 * 75 g feta cheese, finely crumbled
 * 2 tablespoons Greek yogurt
 * 1 egg, beaten
 * 1 teaspoon fresh mint, finely chopped

Directions

 * 1) Make the filling by combining all the filling ingredients in a bowl and set aside.
 * 2) Sift 1 cup of the flour, baking powder and salt into a large bowl.
 * 3) Add the yoghurt and stir until combined.
 * 4) Add the remaining flour and mix until a dough forms.
 * 5) Lighty flour a board or bench and knead the dough for 5 minutes, adding a little extra flour if the dough is sticky.
 * 6) Divide the dough into 8 portions.
 * 7) Cover with a damp tea towel so they don't dry out while you are working.
 * 8) Take one piece and, on a lighty floured surface, roll dough out to a 15 cm round.
 * 9) Place 1 tablespoon filling in the centre, then gather the sides and twist the top to seal edges together so the filling is encased in dough.
 * 10) Gently roll out again to a round shape, then place aside on a baking-paper lined tray and cover with another tea towel.
 * 11) Repeat until all of the breads are done.
 * 12) Heat a heavy based frypan over a medium heat and spray with oil spray.
 * 13) Cook breads in batches for 1 minute on each side.
 * 14) Then place breads in a single layer on 1 or 2 large oven trays and cook at 220 °C for 10 minutes or until puffed and golden.
 * 15) Serve immediately.