Introduction:
Khachapuri, a traditional Georgian cheese bread, is a delicious dish perfect for brunch or as a savory treat. This recipe will guide you through the process of making dough from scratch and filling it with a mixture of flavorful cheeses and eggs.
Ingredients: Dough:
- 1 tsp salt
- 1 tsp yeast
- 1 tbsp sugar
- 3 1/2 cups flour
- 1 cup water
- 1/2 cup milk
- 1 tbsp oil
Filling:
- 1 1/2 cups farmer’s cheese
- 1 1/2 cups shredded mozzarella
- 1 1/2 cups feta cheese
- 4 eggs + 1 for egg wash
- Butter (optional)
Instructions:
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In the bowl of a stand mixer, combine salt, yeast, sugar, and flour.
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Heat water and milk to about 115 degrees Fahrenheit, then pour into the bowl of dry ingredients.
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Knead the dough with the hook attachment until almost smooth and elastic. Add oil and knead for another minute.
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Drizzle a little olive oil onto the bottom and sides of a deep bowl. Place the dough inside, cover with plastic wrap, and set in a warm place to rise until doubled in size (about 1 hour).
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Remove plastic wrap and press into the dough a few times with your hands. Cover again and let sit in a warm place for another 30 minutes.
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Meanwhile, combine farmer’s cheese, feta, and mozzarella in a bowl.
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Remove the dough from the bowl and place it onto a floured surface. Cut it into 4 equal pieces.
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Spread each piece of dough into a 9-inch diameter circle. Roll 2 opposite sides of the circle towards the center to form a boat-like shape, then pinch the corners together.
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Transfer khachapuri onto a baking sheet lined with greased parchment paper.
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Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with the egg wash.
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Bake in a preheated 450-degree oven for about 15 minutes, or until the crust turns golden brown.
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Make a well in the center of each khachapuri using the back of a spoon (about 3 inches in diameter), and drop 1 egg into each well. Add a few small pieces of butter into the cheese.
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Return khachapuri to the oven and bake for another 5-6 minutes. Cooking time may vary depending on your oven. The egg white should be white but still fairly runny, as it will continue cooking in the hot cheese.
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When serving, mix the cheese and egg with a fork and serve immediately. Enjoy your homemade Georgian cheese-stuffed Khachapuri!