Khachapuri with Bryndza and Olives

Ingredients:

Dough:

• 150 ml water
• 75 ml milk
• 40 g fresh yeast
• 80 ml/60 g rapeseed oil
• 500 g wheat flour
• 1 tablespoon powdered sugar
• 2 pinches of salt

Filling:

• 200 g semi-fat white cheese
• 200 g bryndza (or substitute with sheep cheese or feta)
• 1 small red onion
• 3 tablespoons fresh chopped dill
• Green olives with pepper paste OLE!
• Pepper (preferably mixed peppercorns)

Additionally:

• 200 ml 18% cream
• Butter for topping
• Dill

Dissolve the yeast in a bowl with warm water and milk. Add the oil and pour the mixture into a bowl with flour. Add sugar and salt, and knead the dough. Cover the dough and let it rise for about 20 minutes.
Filling: Mix the white cheese with bryndza. Season with crushed mixed peppercorns, dill, salt, and sliced red onion. Add the olives and mix.
Divide the risen dough into 2 parts and shape them into balls. Roll each one out on a floured surface, keeping the center thicker and the edges thinner (the center should have a mound, and the edges should be thin but not transparent).
Place half of the filling in the center of the mound, fold the edges over to the center (overlapping them), seal well, and turn the dough over. Repeat with the second piece of dough. Fry the flatbreads on a dry pan over medium heat (making sure the edges touch the sides of the pan) until the dough is golden and crispy on the outside. Transfer the flatbreads to plates and top with butter and salt. Decorate with cream and dill.