Tushuri kotori

Step 1: Mix 12 ½ oz plain flour and ½ tsp salt, add ¾ cup warm water and 1 tbsp sunflower oil and knead for 6–8 minutes into a smooth, elastic dough. Cover and rest for 30 minutes; the rest makes it stretchy enough to roll thin.

Step 2: Mash 9 oz sheep's cheese or feta with 3 ½ oz cottage cheese or tvorog and 2 ⅞ oz soft butter into a rough paste.

Step 3: Divide dough and filling into 3. Roll one dough ball on a floured surface into a 30 cm circle, as thin as you can.

Step 4: Spread a portion of filling in the middle, leaving a 6 cm border. Fold the edges over the filling like an envelope, then turn the parcel over and roll it gently, from the middle out, into a 25 cm round about 5 mm thick. Common mistake: pressing too hard; roll lightly and patch any tear with a pinch of dough.

Step 5: Heat a large, heavy frying pan over a medium heat and add a knob of ½ oz butter.

Step 6: Cook each pie for 4–5 minutes on each side, until golden with dark freckles and the cheese is bubbling at any small cracks.

Step 7: Brush each hot pie with the rest of ½ oz butter, stack them and cut into wedges. Eat hot.