Khachapuri is a Georgian cheese bread and it absolutely delicious. I got introduced to this several years ago when I took a trip to Russia. This is a meal on it’s own but also goes great with a salad or soup.
I’m at work at can’t get my own recipe up but the one I pasted below is very close and should yield amazing results
Recipe source: https://www.kingarthurbaking.com/recipes/khachapuri-georgian-cheese-bread-recipe
I’m at work at can’t get my own recipe up but the one I pasted below is very close and should yield amazing results
Ingredients
Dough- 3 tablespoons (43g) unsalted butter
- 1 cup (227g) milk
- 1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder
- 1/2 teaspoon coriander
- 1 1/2 teaspoons (9g) salt
- 2 teaspoons instant yeast or active dry yeast
- 2 3/4 cups (330g) Unbleached Bread Flour
- 2 cups (227g) mozzarella cheese or Muenster cheese, shredded
- 1/2 cup (113g) ricotta cheese (farmers cheese)
- 1/2 cup (57g) crumbled feta cheese
- 1 large egg
- 2 tablespoons (14g) Unbleached Bread Flour
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon coarsely ground black pepper
- 2 tablespoons coarsely chopped flat-leaf parsley
- 2 tablespoons finely chopped chives
- 1 large egg beaten with 1 teaspoon water
- 4 large eggs, cold from the refrigerator
- 4 teaspoons (19g) butter
Instructions
- To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
- Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F (38-43c)
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
- After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
- Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
- To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
- To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
- Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
- Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
- Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
- Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.
- Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.
- Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).
- Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.
Recipe source: https://www.kingarthurbaking.com/recipes/khachapuri-georgian-cheese-bread-recipe
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hanks for the recommendations