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Loading...A thin, layered flatbread from the Samegrelo region of western Georgia, Sinori gets its signature richness from sulguni cheese blended with cream cheese and butter. The yeasted dough is folded several times with butter to create tender, flaky layers, then pan-fried until golden and crisp on the outside with a molten cheese center. Served hot, it is a beloved breakfast or tea-time treat across western Georgia.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings4
Yield4 stuffed flatbreads
Nutrition Facts
Per serving (estimated)
- 870 kcalCalories
- 56 gFat
- 32 gSaturated Fat
- 68 gCarbs
- 3 gFiber
- 5 gSugar
- 30 gProtein
- 920 mgSodium
- 240 mgPotassium
- 470 mgCalcium
- 4 mgIron
- 1 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the dough
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 tsp instant yeast
- 1 tsp granulated sugar
- 1 tsp fine salt
- 3/4 cup (180 ml) whole milk, lukewarm
- 1/4 cup (60 ml) water, lukewarm
- 1 large egg
- 2 tbsp unsalted butter, melted
For the cheese filling
- 2 cups (220 g) sulguni or low-moisture mozzarella, finely grated
- 1/2 cup (115 g) plain cream cheese, softened
- 1/3 cup (80 ml) heavy cream or sour cream
- 1/4 cup (55 g) unsalted butter, softened
- 1 tbsp fresh dill, finely chopped (optional)
- 1/2 tsp kosher salt
For cooking and finishing
- 4 tbsp unsalted butter, divided
- Extra melted butter for brushing
- Fresh dill or sour cream, to serve
Directions
- In a large bowl, whisk together the flour, yeast, sugar, and salt. Pour in the warm milk, water, egg, and melted butter and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in volume, about 1 hour.
- While the dough rises, make the filling: in a medium bowl combine the grated sulguni, cream cheese, heavy cream, softened butter, dill, and salt. Mash with a fork until you have a thick, spreadable paste.
- Punch down the dough and divide it into 4 equal pieces. On a floured surface, roll one piece into a thin rectangle about 12 by 8 inches (30 x 20 cm).
- Spread one-quarter of the cheese filling evenly over the dough, leaving a 1/2-inch border. Fold the dough into thirds like a letter to enclose the filling, then gently roll out again to roughly 8 x 6 inches (20 x 15 cm).
- Repeat the fold-and-roll once more so the cheese is sealed inside flaky layers, then set aside. Repeat with the remaining dough pieces and filling, stacking the prepared flatbreads between sheets of parchment.
- Melt 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Cook one flatbread for 4 to 5 minutes per side, pressing gently with a spatula, until deeply golden brown and the cheese is bubbling inside.
- Transfer to a plate, brush with extra melted butter, and tent loosely with foil to keep warm while you cook the remaining flatbreads, adding 1 tablespoon of butter to the skillet for each one.
- Slice each Sinori into wedges and serve immediately, garnished with extra fresh dill or a dollop of sour cream if desired.
Cook’s Notes
- Use genuine sulguni if you can source it for the right saltiness and stretch; low-moisture mozzarella with a small pinch of extra salt is the best accessible substitute.
- Keep the dough and filling cool. Chilly butter folded between layers is what gives Sinori its signature tender, flaky texture rather than a gummy crumb.
- Cook on medium-low heat to give the cheese time to fully melt before the outside browns; high heat will scorch the crust while leaving the center cool.
- Finishing each cooked flatbread with a pat of cold butter on top lets it melt into the hot surface, adding flavor and an extra-crisp finish.
- Sinori is at its very best eaten straight from the skillet while the cheese is molten and the layers are at their flakiest, so serve immediately.
