On floured surface flatten each ball into a 7" round. Floured hands gently rotate dough & pull into a 10" circle, 1/4" thick. Be careful not to tear dough. Pat each cheese ball into a 5" circle on center of dough. Gently pull up edges of dough pleating & pinching to enclose cheese. Pat into a 7" round.
Heat a large cast iron or non_stick skillet over low heat for 3 mins. Lighly film skillet with melted butter. Place bread seam side up into skillet.
Cover & cook for 12 mins. over very low heat, shaking pan occasionally. Uncover & flip bread over. Cover & cook over low heat until deep golden brown, about 12 mins. Lightly brush top of bread with butter & allow to stand for 5 mins. Use a serrated knife to cut bread & serve warm.
ORIGIN: Dr. Galina Stilonadzhe, Tbilisi-Georgia, Circa 1994
The Georgian Feast, by Darra Goldstein, ISBN: 0-06-016646-0
Georgian Wines & Spirits, by Edouard Kashivili, pamphlet printed in 1994
Cuisines of The Caucus, Igor & Tatyana Kushvin, Black Sea Press, booklet 1992
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