Shangis

Knead a very soft dough; it will even stick to your hands, so in the final kneading stage, add vegetable oil and gather the dough together. Place it in a warm spot to rise for 1 to 1.5 hours.

For the filling, it is very important to use soft curd (tvorog) so the consistency is smooth—you can even pulse it with an immersion blender if you like, and add a pinch of salt to taste.

Divide the risen dough into equal portions, place them on a baking sheet lined with parchment paper, and let rest for about 15 minutes. Then, using your hand, flatten them into rounds, add the filling, spread it almost to the edges, and top with a generous mound of cheese.