Perinteinen Hatsapuri

In a large bowl, mix 500 g wheat flour, 11 g dry yeast, 1 c. à c. sugar and 1 c. à c. salt.

Gradually add 2.5 dl water and 2 c. à s. butter melted. Mix until a supple dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough back in the bowl, cover with a cloth, and let it rise in a warm place for about 60 minutes, or until doubled in size.

In a bowl, mix 200 g feta cheese grated or crumbled, 200 g mozzarella cheese grated, 2 piece eggs and 50 g butter for filling.

Once the dough has risen, divide it into 4 equal parts.

Preheat the oven to 200 degrees.

Shape each piece of dough into a round disc.

Divide the cheese filling evenly in the center of the dough pieces.

Lift the edges of the dough towards the center and pinch them shut, leaving an opening in the middle.

Place on a baking sheet lined with parchment paper and bake at 200 degrees for about 20 minutes.