Khachapuri

Name: Khachapuri
Cook time: 100 min
Total time: 100 min
Yield: 4
Cuisine: Georgiana
Ingredients: 400 g Wheat flour; 150 ml Milk; 40 g Butter; 2 u Egg; 1 teaspoon Salt; 1 teaspoon Sugar; 2 tablespoons Sunflower Oil; 4 u Egg Yolks; 300 g Mozzarella; 7 g Yeast; 200 g Feta; 100 ml Water

Medium

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 100 min
Servings: 4

Summary

Georgia's cheese bread in its Adjarian form: a boat of soft dough filled with molten cheese and crowned with an egg yolk and butter straight from the oven. Everything is stirred together at the table and scooped up with the crust.

Ingredients

4 servings

Add to Bring!

400 g Wheat flour (plus a little for the worktop)
150 ml Milk (lukewarm)
40 g Butter (cold, cut into four cubes)
2 u Egg (one for the filling and one for glazing)
1 teaspoon Salt
1 teaspoon Sugar
2 tablespoons Sunflower Oil
4 u Egg Yolks (to top)
300 g Mozzarella (low-moisture block, grated)
7 g Yeast (dried (one sachet))
200 g Feta (crumbled)
100 ml Water (lukewarm)

Instructions

Mix the lukewarm milk and water with the yeast and sugar. In a large bowl, mix the flour with the salt, add the liquid and the oil and knead into a soft, elastic dough that barely sticks.
10 min
Cover the bowl and leave in a warm place until doubled in size.
60 min
Mix the mozzarella and feta with one beaten egg. Preheat the oven to 240 °C with the baking tray inside.
5 min
Divide the dough into four balls and roll each into an oval of about 25 x 15 cm on baking paper. Roll both long sides towards the centre, leaving a hollow in the middle, then bring the ends together and pinch them to form a boat.
10 min
Fill the hollow with the cheese mixture and brush the edges with the other beaten egg. Slide the boats, still on their paper, onto the hot tray and bake until the dough is golden and the cheese is bubbling.
13 min
Take out the tray, make a dip in the cheese of each boat with the back of a spoon and drop in a yolk. Bake for another couple of minutes, just until the yolk is warm but not set.
2 min
Put a cube of butter next to each yolk and serve at once, for everyone to stir together at the table.

Notes

In Georgia it is made with sulguni, a slightly salty stretched-curd cheese, and imeruli, a sharp fresh cheese. A mix of low-moisture mozzarella and feta gives a very similar result; if the feta is very salty, soak it in cold water for ten minutes. To eat it, stir the yolk and butter into the hot cheese and tear off pieces of crust to dip. The yolk stays almost raw: if it is for pregnant women, young children or older people, let it set in the oven or use pasteurised eggs.