Khachapuri (Georgian Bread) | Dapur Sinolin

Ingredients

To proof the yeast

• 3 tablespoons + 1 teaspoon warm water 110-115 F
• 1 tablespoon sugar
• 1 teaspoon active dry yeast
• For the dough
• 5 ¼ cups 650 grams all-purpose flour, sifted
• 7 tablespoons milk
• 1 cup water
• 1 egg
• ½ teaspoon salt
• 1 tablespoon vegetable oil

For the filling:

• 2 cups Mozzarella cheese shredded
• 2 cups Feta Halloumi or Sulguni cheese, crumbled
• ½ cup water
• 6 eggs
• 2 tablespoons parsley chopped
• 3 tablespoons butter melted

Instructions

1. In a small bowl, dissolve yeast with 3 tablespoons and 1 teaspoon of warm water, sugar and let it sit for 15-20 minutes until bubbly.
2. In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4 ½ cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.
3. Cover the bowl with a plastic wrap and let it sit for 20 minutes.
4. Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.
5. Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 – 2 hours.
6. After the dough has increased in size, remove it from the bowl, lightly oil your hands and on the lightly floured surface knead the dough a few times.
7. Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 – 1.30 hours).
8. After the dough has tripled in size, divide it into 6 even pieces. Cover with a towel and leave it on a lightly floured working surface while you prepare the filling.

For the filling

• In a medium bowl combine Mozzarella, Feta and water. Mix well.
• Preheat the oven to 450 F.
• On a lightly floured surface, roll out a piece of dough (1 out of 6 pieces) into a circle about 11-13 inches in diameter. Spread a thin layer of cheese mixture on Khachapuri leaving about 1 inch of space around the edges. (See the notes)
• Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.
• Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.
• Transfer Khachapuri onto a parchment lined baking dish.
• Continue the process with the remaining pieces of the dough.
• Bake in a preheated oven for 15-20 minutes until edges became golden brown.
• Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.
• Carefully beat the egg and drop it into a well. Continue baking for another 5 minutes until egg white is no longer translucent but yolk is still runny.
• Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
• Serve immediately.