Khachapuri

             Makes 6 servings
3-1/2                  teaspoons active dry yeast
3/4                     cup warm milk (110* to 115*)
6                        tablespoons butter , melted
2                        tablespoons honey
2 to 2-1/2          cups all-purpose flour
1                        teaspoon  salt
1/4                     teaspoon ground coriander
FILLING :
1                        egg , lightly beaten
12                      ounces  brick cheese  , shredded

1.           In a large bowl , dissolve yeast  in warm  milk . Stir in butter and honey  . In another bowl  , combine  1-3/4 cups flour  , salt and coriander  ; gradually add to yeast  mixture  , beatting until smooth . Stir in enough  remaining  flour  to form a solf dough .
2.           Turn into a lightly floured surface ; knead until smooth  and elastic  , about 6 to 8 minutes  . Place in a greased bowl , turning  once  to grease top . Cover and let raise  in a warm place until doubled ; about 1 hour .
3 .         Punch dough down . Let raise  until doubled  , about 30 minutes  . Turn onto a lightly floured surface ; divide  into six balls  . Roll  each into a 6-1/2 circle .
4 .         In a small bowl , combine egg and cheese  . Mound about  1/2 cup cheese  mixture  in the center  of each circle  . Fold  dough over filling , gathering and twisting  into a knot  to seal . Place on  an ungreased  baking sheet  . Let stand  for 10 minutes  . Bake  at 375*  for 30 to 35 minutes  or until lightly browned . Serve immediately .
These traditional pastries  can be served with a salad  for supper  , or shaped into bite-sized hors d`oeuvres .