1cupbutter-flavored margarine or butter at room temperature
2cupsbuttermilk or yogurt
1tspbaking soda
1tbspvinegar
1beaten egg for glazing the rolls
Instructions
For the cheese filling, mix the two cheeses.
Mix the flour and margarine (or butter) until the mixture has a coarse, sandy texture. A food processor makes quick work of this.
Whip the buttermilk until very light. Add soda; continue whipping.
Add vinegar. The mixture will be foamy.
Add buttermilk mixture to flour/margarine mixture, stirring and kneading until a smooth dough is obtained.
Cover the dough with plastic and put it to rest in the refrigerator for 1-2 hours.
Separate the dough into 6 pieces. Pat each with the heel of your hand, or roll out, into a circle about the size of a dinner plate, 1 inch in thickness.
Fill each circle with the mixed cheeses. Bring the sides of the circle up to make a rough package and twist the top to close it.
Brush beaten egg over each roll.
Bake at 420° F (220° C) for 15 minutes or until rolls are golden-brown.
Some cheese will escape during baking, and that’s part of the charm of khachapuri.