This is a little adaptation of the traditionnal Georgian khachapur'y recipe (cheese bread)



1 yogurt
2 cups of flour
1 package of baking powder
1/2 tea salt
4 tbs olive oil
(+1/4 cup of water if necessary)
Knead together and form a none sticky ball, cover and let it sit for at least a half an hour.


Meanwhile steam:
2 chopped up eggplants
1 diced onion

Drain and tear up one freash mozarella ball. Add 1 cup of grated gouda and one beated egg.
Once the aubergine/ onion mix has cooled down a bit add it to the cheese and egg mix.
Stir in some cumin seeds, coriander powder and some freashly ground pepper.

Cut the dough in half. Roll out each half to obtain a 12" diameter circle. Place half of the filling in the center. Spread cheese mixture lightly, leaving a collar of dough. Fold the dough over the mixture, wetting the edges and sealing them as you go. Flip the khachapury over and shape and pat until it has a even roundness and thickness.

Place them on a greased cookie sheat and bake them until golden in a preheated oven (210°C).