Easy Khachapuri recipe | Georgian Cheese Bread
Today at Takrecipe, we want to make Khachapuri, a traditional Georgian dish of cheese-filled bread. Khachapuri is a famous and popular Georgian dish. It is impossible to go to Georgia and not try Khachapuri. It is surprising to know that Georgians prefer khachapuri to pizza. Khachapuri is considered street food and is a delicious and nutritious snack. Khachapuri is cooked and served in different ways, but the most popular is the boat type, which is stuffed with cheese and an egg in the middle. Stay with us to learn how to prepare this delicious Georgian dish.
|Ingredients for four people|
|All-purpose flour||2 to 3 cup|
|Lukewarm water||1 cup|
|Liquid oil||6 tbsp|
|Cherry tomatoes||200 g|
|Mushroom (optional)||250 g|
|Black pepper||To taste|
First, mix half the warm water with sugar and yeast in a suitable bowl. Put the lid on or cover it with a towel and place it in a relatively warm environment for 5 to 10 minutes until the yeast is activated.
Combine the remaining water with eggs and liquid oil in a large mixing bowl. Then add the prepared yeast to the bowl and stir them well until they are completely mixed and uniform.
Sift the flour in a separate bowl two or three times. Then gradually add the flour to the bowl and mix them with a spoon to form a massive shaggy dough. Add flour until you obtain a smooth dough that does not stick to the hands. So, the amount of flour is approximate.
Tip the dough onto a lightly floured surface and knead it with your hand. After about eight to ten minutes of kneading, the dough will become soft, smooth, and elastic. Cover the dough with a damp towel and let it rest for 45 minutes to an hour to proof.
To prepare the filling, cut the mushroom into slices and sauté it with oil until its liquid evaporates.
Now wash, deseed and coarsely chop the bell pepper. Add the chopped bell pepper, salt, black pepper, turmeric, and thyme and sauté them together to cook.
Lightly dust some flour on your work surface. Punch down the dough to release its air bubbles and turn out the dough onto the work surface. Give it a little kneading, divide it into four parts, and roll them into balls until you no longer see any folding marks on the dough.
Cover the dough balls with a damp towel and rest for 15 minutes. This will allow the gluten strands to relax and prevent the tendency to rebound back while rolling the dough.
Meanwhile, preheat the oven to 180 Celsius or 350 Fahrenheit degree.
Roll out each piece of dough into a circle with a diameter of about 20 centimeters. Then roll the two opposite sides of the circle towards the center to form a boat-shaped dough. Then pinch the corners of the dough together.
Stuff each Khachapuri with bell pepper and mushroom mixture and top it with cheese. Next, put some cherry tomatoes on the cheese and place the dough on the oven tray covered with a baking sheet. Then put it in the oven and bake it for 20 to 30 minutes.
Then take the khachapuri out of the oven, crack an egg over the cheese, put a small piece of butter on the egg, and put it in the oven again for 5 to 6 minutes. Your Georgian khachapuri is ready. You can mix the yolk with melted cheese and serve it hot. Enjoy your meal!
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