Skillet Ossetian Cheese Pies

Cooking method

1. Step 1:

   

   How do you make an Ossetian pie? Gather all your ingredients. Use all-purpose flour and a large egg. Take the milk and egg out of the fridge an hour before you start — the dough turns out better when everything is at room temperature. Check your yeast's package directions before using it: some yeast has to be activated by dissolving it in warm water first, while some can go straight into the flour. Here you'll want the kind that needs to be activated.

2. Step 2:

   

   In a separate container, warm the water to about 100–105°F (37–40°C). Stir in the sugar and yeast until the sugar is fully dissolved.

3. Step 3:

   

   For kneading, use a large, deep bowl that gives you room to mix the dry and wet ingredients. Sift half of the flour into the bowl to remove any bits and aerate it; sift the rest into a separate container. Once the yeast has developed a fluffy foam, pour it into a well in the flour. Add the milk and salt, and knead the dough.

4. Step 4:

   

   Add the remaining flour a little at a time to reach the right consistency. Once it gets hard to stir with a spoon, switch to your hands. Knead the dough thoroughly.

5. Step 5:

   

   Don't overload the dough with flour — it should stay soft and tender. Any leftover flour will come in handy when you shape the pies. Cover the bowl with a napkin or towel so it doesn't dry out and can rise well. Leave it in a warm spot for about 1 to 1.5 hours.

6. Step 6:

   

   Make the filling. Rinse and finely chop the fresh herbs. Grate the cheese on the coarse side of a box grater. Stir the cheese, egg, and herbs together until evenly combined, and season with salt to taste.

7. Step 7:

   

   When the dough has grown 1.5 to 3 times in volume, it's ready to work with.

8. Step 8:

   

   Divide the dough and the filling into 3 equal portions.

9. Step 9:

   

   On a floured surface, press one portion of dough out by hand into a round about 8 inches (20 cm) across. Place a portion of the filling in the center. Dust your hands with flour so the dough doesn't stick.

10. Step 10:

    

    Lift the edges of the dough up over the filling and pinch them together firmly on top so there are no gaps.

11. Step 11:

    

    Turn it seam-side down. Gently press it out again — being careful not to tear the dough — into a round about 1/2 inch (1–1.5 cm) thick. Size it so it fits your pan with a little room to spare around the edges.

12. Step 12:

    

    Use a lidded skillet 8–9 inches (20–22 cm) across. Cook the pies in a preheated, generously buttered pan for 4–5 minutes per side, until golden brown.

13. Step 13:

    

    Brush the hot pies with butter as they come off the heat and stack them on top of one another.