|flour||3 ½ cups|
|Farmers cheese||1 ½ cups|
|shredded mozzarella cheese||1 ½ cups|
|crumbled Feta cheese||1 ½ cup|
Khachapuri is a stuffed buttery bread that is topped with egg and cheese. It is considered a staple food in Georgia and the cooks there have prepared it in a variety of tasty ways. It is served with Georgian orange wine and traditionally eaten by tearing off the sides and dipping it in the gooey topping of egg and cheese.
Directions for Preparing Khachapuri
- In a bowl or stand mixer, combine the flour, salt, sugar and yeast.
- Combine the water and milk together in a saucepan and heat at 115 degrees F.
- Add the hot liquid to the dry ingredients and begin kneading the dough.
- Add the oil and knead into a soft, round dough.
- Grease a deep glass bowl with olive oil and set the dough into it.
- Cover the bowl with a sheet of plastic wrap and let it sit in a warm place for about one (1:00) hour.
- Take off the plastic wrap and press into it a few times with the hands.
- Cover with plastic wrap once more and let the dough sit for an additional thirty (0:30) minutes.
- Set the risen dough on a floured board.
- Use a knife to separate the dough into four equal pieces.
- Form each piece into a 9 inch circle.
- Roll opposite ends of the circle towards the center, leaving a space in the middle.
- Pinch the edges together so that the dough resembles a boat.
- Place the khachapuri dough onto a baking tray lined with greased parchment paper.
- Combine the crumbled feta cheese, Farmers cheese and mozzarella together in a bowl.
- Spoon the cheese mixture into the khachapuri boats.
- Crack one egg into a small bowl and combine with one teaspoon of water to form an egg wash.
- Brush the dough with the egg wash.
- Bake in a preheated oven at 450 degrees F for fifteen (0:15) minutes until golden brown.
- Remove from the oven and add small bits of butter to the cheese mixture.
- Use a spoon to create a well in the middle of the cheese filling.
- Crack one egg onto each khachapuri, so that the yolk sits in the well.
- Place the khacahpuri back into the oven and bake for about six (0:06) minutes until the eggs are cooked but still runny.