For the Dough:
1/4 Litre Turkish Yoghurt (full fat)
1 Egg
1/4 Teaspoon Baking Powder
Salt
450-500 grm. Whole Wheat Flour
For the Filling:
500 grm. Sulguni cheese (or 50/50 of Buffalo Mozzarella and Cream Cheese)
1 Egg
50 grm Butter
Salt
Butter for frying.
Mix the dough ingredients together adding the flour as needed, the texture must be light but not sticky.
Leave the dough to rest for at least 30 minutes.
For the filling – Grate the cheese and process with the egg and butter until well combined together, either use an electric mixer or a wooden spoon.
Season with salt if needed (some cheeses are salty so check first)
Divide into 4 ball shapes.
Shape the dough into 4 circles and roll out to form 4 x 8 inch circles. Place the balls of cheese in the centre of the dough, bring the dough edges up to the centre to enclose the cheese ball and squeeze together to completely enclose and seal they cheese.
Carefully press the dough pockets flat out until each are the size of a large frying pan.
Melt the butter in the frying pan and fry them one at a time, covered with a lid before turning them over and frying the other side uncovered with no lid.
Slice into four and serve hot.