Ossetian pie with potatoes and cheese

For the dough, add 100 ml of warm water, yeast, salt and sugar to lukewarm milk, stir. Sift the flour into a mound, make a well in the middle, and pour in the resulting liquid. Add melted and cooled butter. Add salt and knead into a soft dough. Place in a warm place, cover and leave to rise for 1 hour.

To make the filling, wash the potatoes with a brush, place in a saucepan, cover with boiling water and cook until tender, 30 minutes. Then drain the water, peel the potatoes and mash until smooth.

Separately, mash the cheese and put it in the potatoes, add milk or sour cream, add salt and mix.

Using your palm, knead the dough into a flat cake 7–10 mm thick. Place a lump of filling in the middle and smooth it out. Then, taking the ends of the dough, pull them to the middle, connect and pinch.

Level the surface of the cake by kneading it so that you get a round cake of even thickness. Make a cut in the top center of the dough to allow steam to escape. Bake the pie in an oven preheated to 200°C for 15–20 minutes. Remove from oven and brush immediately with oil.