I have to admit: Though I'm the host of bread baking day #7 (deadline March 1st, that is tomorrow!) I was not quite sure which flatbread I would bake until this morning. A little bit late, isn't it?
But don't worry somehow I managed to fulfill the task by making a really quick bread:
Georgian Cheese-Filled Quick Bread (emeruli khachapuri) from Jeffrey Alford's and Naomi Duguid's Flatbreads & Flavors.
And here is a little photo tutorial how to get the cheese-filling into this flat bread:
Flatten 1/8 of the dough to a round and place 1/8 of the cheese filling in the middle.
Bring the dough all the way around the circle to the center.
You should end up having a dough-covered mound.
Flatten the mound with the palm of your hand, then turn it over and roll it out again. You could make the khachapuris a little but larger and thinner but I wanted four of them to fit on my baking sheet.
Alford recommends the khachapuris as a snack or a complement to soups of all kinds. So when I saw Nicky's tomato soup with red lentils indian style today I knew this would be a perfect team.
The only changes I made to the soup: I doubled the recipe, using a diced onion with the garlic and omitted the cilantro (no fresh cilantro around) and the mustard seeds (I forgot them as I was too busy with the bread).
Das Rezept für das georgische Schnellbrot mit Käsefüllung auf Deutsch gibt es in meinem Brotkasten.