Khachapuri Recipe (Georgian Cheese Bread)

De The Cooking Foodie · 150 min

Ingredientes

Preparación

1. Mix flour, yeast, sugar and salt in a large bowl, then add the water, milk and melted butter and mix until a dough forms.
2. Knead for 6–8 minutes until smooth and elastic, then place in a lightly greased bowl, cover and let rise about 1 hour, until doubled.
3. Mix the Sulguni and feta together in a medium bowl until evenly distributed.
4. Preheat the oven to 220°C (430°F).
5. Divide the dough into 4–6 equal pieces, shape each into a ball, cover and rest 15–20 minutes.
6. Roll each ball into an oval about 8–9 inches (20–23 cm) long, spread a portion of filling in the centre leaving a 1-inch (2.5 cm) border.
7. Bring the edges up over the filling and pinch to fully enclose it into an elongated packet.
8. Flip seam-side down, flatten into a neat oval with the seam well sealed, cut a long slit down the centre stopping 1 inch (2.5 cm) from each end, and pull the opening apart to form a boat shape.
9. Transfer to parchment-lined baking sheets and bake 12–15 minutes, until the crust is golden brown and the cheese is bubbling.
10. Optional: remove from the oven, place one egg yolk in the centre of each, and bake an extra 2 minutes, until the yolk sets at the edges but stays runny in the middle.
11. Remove from the oven, top each with 1 tablespoon butter, then stir the butter, yolk and hot cheese together with torn crust until creamy.

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