{"id":6625,"date":"2021-07-05T09:32:55","date_gmt":"2021-07-05T09:32:55","guid":{"rendered":"https:\/\/sinolin.co\/?p=6625"},"modified":"2021-07-05T09:33:05","modified_gmt":"2021-07-05T09:33:05","slug":"khachapuri-georgian-bread-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/07\/05\/khachapuri-georgian-bread-dapur-sinolin\/","title":{"rendered":"Khachapuri (Georgian Bread) | Dapur Sinolin"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<p>To proof the yeast<\/p>\n\n\n\n<ul><li>3 tablespoons + 1 teaspoon warm water 110-115 F<\/li><li>1 tablespoon sugar<\/li><li>1 teaspoon active dry yeast<\/li><li>For the dough<\/li><li>5 \u00bc cups 650 grams all-purpose flour, sifted<\/li><li>7 tablespoons milk<\/li><li>1 cup water<\/li><li>1 egg<\/li><li>\u00bd teaspoon salt<\/li><li>1 tablespoon vegetable oil<\/li><\/ul>\n\n\n\n<p>For the filling:<\/p>\n\n\n\n<ul><li>2 cups Mozzarella cheese shredded<\/li><li>2 cups Feta Halloumi or Sulguni cheese, crumbled<\/li><li>\u00bd cup water<\/li><li>6 eggs<\/li><li>2 tablespoons parsley chopped<\/li><li>3 tablespoons butter melted<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol type=\"1\"><li>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.<\/li><li>In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4 \u00bd cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.<\/li><li>Cover the bowl with a plastic wrap and let it sit for 20 minutes.<\/li><li>Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.<\/li><li>Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 &#8211; 2 hours.<\/li><li>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.<\/li><li>Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 &#8211; 1.30 hours).<\/li><li>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.<\/li><\/ol>\n\n\n\n<p>For the filling<\/p>\n\n\n\n<ul><li>In a medium bowl combine Mozzarella, Feta and water. Mix well.<\/li><li>Preheat the oven to 450 F.<\/li><li>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)<\/li><li>Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.<\/li><li>Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.<\/li><li>Transfer Khachapuri onto a parchment lined baking dish.<\/li><li>Continue the process with the remaining pieces of the dough.<\/li><li>Bake in a preheated oven for 15-20 minutes until edges became golden brown.<\/li><li>Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.<\/li><li>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.<\/li><li>Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.<\/li><li>Serve immediately.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bc cups 650 grams all-purpose flour, sifted 7 tablespoons milk 1 cup water 1 egg \u00bd teaspoon salt 1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6617,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6625"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=6625"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6625\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/6617"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}