I know that many of you have been waiting for a khachapuri recipe, and here it is!
Flour– 300 gr;
Dry yeast – 1 teaspoon;
Oil – 1 Table spoon;
Sugar – 1 teaspoon;
Milk – 100ml.
Water – 100ml.
Shredded mozarella - 150 gr; Feta cheese - 150 gr. You can also use 150 grams of Monterrey Jack and 150 grams of mozarella. Of course, the Georgian cheese prepared with our recipe is the best! (crumbled by hand), you can apparently also use Turkish cheese, which has a similar taste.
eggs - 2
butter - 50 gr.
You can bake it in the oven or on the pan.
1. Put the flower into a bowl and make a hole (like a volcano);
2. pour the oil and add sugar into the hole;
3. add the yeast to oil and sugar and add warm (more like hot) water;
4. Leave for about 5-10 min. to rise.
5. Warm 100 ml. of milk and add to the flour and yeast (and the rest) mix;
6. Knead well. The dough should be very soft, but formed and should not stick to hands.
7. Bring the dough together, cover your hand with oil and spread over the dough so it doesn't dry. Cover with plastic wrap or tea towel and put in a warm place.
8. In about an hour, mix the dough, if it is risen well, start baking, if not, let sit for another 30 min.
9. Put the dough onto a floured table or rolling surface.
1. In a small bowl, crumble feta with hands, add mozarella, 1 egg, 30 gr. butter. If you're using jack and mozarella, shred them both and mix. If you're using Georgian cheese, just crumble with hands, add butter and egg.
2. Heat oven to 220C or 425F.
3. Roll the dough out on a floured surface to be thin, but not too thin to be picked up from the sides.
4. Put a big ball of cheese in the middle. Then pick up the sides and make wrap the cheese in it, like you would with a dumpling, or a christmas present vase - to be tied with a bow. Pay attention to spread the cheese evenly, otherwise, you'll have baked dough with no cheese on the edges. You can also sprinkle it with some flour on top, so that the rolling pin doesn't stick.
5. stick the sides together well and roll to a equal thickness (about 2-5 cm; about 2 - 2,5 inches)
6. move the rolled khachapuri to the floured baking sheet/or greased pan and flatten a bit more if necessary with your hands.
7. If you're baking in the oven, put it in on the medium hight and in 8-10 minutes, when the bottom is done and the top starts to brown, put the fire from above, to give a good golden color. Turn of in 2 min. If you're cooking in the pan, first cover and once you flip it, don't cover any more. When you flip it, be sure to make a small hole in the center so that the air escapes and it doesn't rise. It is ready when both sides are done (golden). If it's not golden, but it's done, don't worry. Take it out/off and spread the remaining butter on top. This will also remove the flour and will look good.
Enjoy! and share your photos on facebook!