Khachapuri

A traditional Georgian treat that’s about to become your new favorite meal.

April 16, 2020

Author:

Ashley Fungone

Khachapuri

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Khachapuri


Scale

Ingredients

For the Dough

  • 1 ¾ cups bread flour
  • 1 tsp active dry yeast
  • ½ tsp salt
  • ½ tsp sugar
  • ½ cup room temperature water
  • ¼ cup milk, slightly warmed
  • 1 ½ tsp olive oil
  • 1 egg for egg wash

Filling and Assembly

  • 2 cups grated mozzarella
  • 8oz feta, plus a splash of brine
  • 1 whole egg,
  • 2 egg yolks, plus a bit of the whites
  • 2 Tablespoons butter
  • Red pepper flakes

Instructions

  1. Preheat the oven to 500°F with a pizza stone or baking sheet. Heat for at least 1 hour.
  2. Combine the flour, yeast, salt, and sugar in a bowl. Make a well in the middle. Add the water, milk, and olive oil. Use a spatula or spoon to work the flour into the liquid. Continue until it forms a shaggy ball.
  3. Lightly flour your work surface. Knead the dough until smooth, about 5 minutes. In a lightly oiled bowl, transfer the dough and let rise in a warm place covered in plastic wrap until doubled in size, about 1 to 1½ hours.
  4. Punch down and divide the dough in half. Form into rounds. Keep covered and let rest for 20 minutes while you prepare the filling.
  5. Combine the cheeses and whole egg. Add a splash of feta brine or milk so that the cheese just forms a paste.
  6. On a piece of lightly floured parchment paper, roll one piece of dough into a 10″ to 12″ oval roughly 1⁄8″ thick. Spread half of the cheese mixture over the dough, leaving a 1⁄2″ border around the perimeter. Roll one of the long sides of the dough toward the center so it overlaps with the cheese a bit. Repeat on the opposite side. Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape. Top with a generous handful of grated mozzarella and red pepper flakes. Brush the dough with egg wash.
  7. Transfer the bread to the hot stone. Cook until the cheese mixture is hot and bubbly and the dough golden brown, about 9 to 10 minutes. Remove from the oven. Using a fork, make a small well for the egg yolk. Pour the egg yolk with a little bit of the egg white into the well. Place back into the oven and cook another 2 to 3 minutes, until the cheese is bubbly.
  8. Remove from the oven and add a tablespoon of butter. While still hot, take a fork and swirl the cheese, yolk and butter together. Tear off a piece of bread and scoop up some of the molten cheese. Repeat with the other half of dough.

, , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

© MIDNIGHT SNACK 2020