Georgian bakers typically achieve this cheese-filled flatbread’s light and airy texture using a simple, unleavened dough that is stretched paper-thin, then layered with melted butter like strudel or phyllo. But according to Carla Capalbo, from whose book, Tasting Georgia: A Food and Wine Journey in the Caucasus, this recipe was adapted, a ready-made, all-butter puff pastry is a quick and toothsome substitute. To approximate the texture and flavor of the local Georgian cheese, a mixture of mozzarella, feta, and Emmental or Jarlsberg is used…