Flatbread with Meat

To cook a recipe for Georgian cuisine cakes with meat, add yeast, salt, sugar to the sifted flour, pour in warm milk, vegetable oil and 20 g of softened butter. Knead the dough, cover with plastic wrap and heat for 40 minutes.

Once the dough is right, divide it into five pieces. Roll out the dough 5 mm thick, make several punctures in a circle so that the air comes out.

Pass the pork through a meat grinder with garlic and onions, add utskho-suneli to the minced meat, finely chopped chili pepper, chopped greens, salt and mix.

Put 200 g of minced meat in the center of each flatbread, pinch, sprinkle lightly with flour and roll out to a thickness of 8-10 mm.

Pierce the cakes again with skewers around the perimeter. Bake the cakes in an oven preheated to 250°C (480°F) for 20 minutes. Brush kubdari with melted butter before serving.