The Tushetian version of the famous khachapuri - a Gerogian bread, is known as Kotori traditionally made with aged curds. When you can't find curds, aged cottage cheese can do the trick but be sure you taste the real deal next time you visit Georgia.
Knead until the dough becomes moderately malleable and let it rest for 10-15 minutes.
Divide the dough and shape into four little balls.
Filling:
Leave freshly made cottage cheese for 2-3 days at a room temperature.
Afterwards add salt and 150 gr. of butter (or ghee), mix well and shape into little balls (size of the dough and cottage cheese balls should be equal).
Flatten the dough balls into a circular shape and place the cottage cheese filling in the middle.
Pleat the dough edges, gathering the top like a pouch to enclose the filling (similar to Khinkali dumplings).
Roll out by hand (we recommend keeping Kotori thin) and place on an ungreased pan, cook on both sides over medium heat, making a prick in the center as it puffs up.
When the Kotori is ready, brush the top with the remaining butter or ghee.