Khachapuri

How about trying this absolutely gorgeous looking and deliciously cheesy Georgian flat bread called khachapuri? It’s the national dish of Georgia. It’s usually shaped like a boat and filled with loads of cheese and finally garnished with an egg. The sides of the bread are ripped off and dipped into the gooey egg and devoured. The cheese used are generally a mixture of mozzarella, cheddar and feta. I have used a mixture of mozzarella, cheddar and our normal paneer. Also, traditionally the bread is made with all purpose flour or bread flour. However, I have used a

combination of all purpose flour and whole wheat flour.

I have also mentioned a vegetarian version of the same. You can even fill it with a mixture of blanched spinach and veggies with a paneer-milk puree instead of eggs. Please do try this recipe. The cup is 240 ml. Do not add the entire liquid ingredients in one go. As each flour absorbs water differently, add water according to how much is required. Make sure that the dough is soft and bouncy. For more detailed bread recipes, click here.

Ingredients:

For the bread:

• All purpose flour 200 gm
• Whole wheat flour 100 gm
• Salt to taste
• Instant yeast 3/4-1 tsp
• Sugar 2 tsp
• Olive oil 1-2 tbsp
• Milk 1/2 cup (120 ml)
• Water as required

For the filling:

• Mozzarella cheese 75 gm
• Cheddar cheese 50 gm
• Feta cheese/Paneer 75 gm

For final garnish:

• Eggs as required
• Salt to taste
• Red chili flakes as required
• Coriander/parsley leaves few
• Butter 1-2 tsp
• A vegetarian filling

Method:
To make the dough:

• Mix the flours, salt, sugar and instant yeast in a big mixing bowl.

• Add half a cup of lukewarm milk to it and mix well.
• Slowly add around half cup to maybe 1-2 tablespoon of lukewarm water and start kneading.
• Sprinkle some olive oil and knead usuing the standard stretch and fold method for around 10 minutes.
• Transfer the dough into a well oiled bowl and cover the bowl with a wet kitchen towel.
• Allow the dough to double in size. This might take around half an hour to an hour depending on the temperature of your kitchen and weather conditions.

To make vegetarian filling:

• Chop a piece of onion, bellpeppers tomato and paneer.
• Heat some oil in a pan and saute these together for few minutes.
• Add salt, turmeric powder and red chili powder.
• Remove from heat and garnish with finely chopped coriander leaves.

• Grate the cheese, paneer and keep it ready.

To shape the khachapuri:

• Once the dough has doubled in size, punch out the gases and knead for a minute.

• I made three portions each weighing around 175 grams. Actually smaller size is better, difficult for a person to eat one full khachapuri 🙂

• Roll a portion into a square of around 8 inches long.

• Sprinkle the cheese and paneer mixture generously on both the sides as shown in the picture below.

• Roll one edge as shown below and repeat for the other side too.

• Twist the ends and secure it firmly. Make sure it is twined and held together firmly. Mine opened a bit while baking 🙁

• Keep some space in the centre and fill it too with the cheese.

• Repeat further other two dough balls.
• Place it carefully in a baking sheet lined with parchment paper.
• Allow it to proof again for 10-15 minutes, while you preheat the oven at around 200-210 degree Celsius for atleast 10-15 minutes.
• Bake for 22-25 minutes till the crust appears golden in colour.
• Remove it from the oven.

To make the garnish:

• Press the centre cheesy part of the bread and carefully break an egg (without disturbing the yolk) into it. Make sure it doesn’t flow out, mine did a bit 🙁
• For the vegetarian part, you can sprinkle with the paneer filling and add a spoon of milk or a tablespoon of paneer-milk puree. This will keep the centre part gooey and moist.
• Bake again for 3-4 minutes till the white part of the egg sets and the yolk is still a bit runny. Do not over bake. Mine was a bit overbaked I guess.
• Sprinkle some salt and red chili flakes on top of the egg and garnish it with finely chopped coriander, rosemary, thyme or parsley leaves.
• Place two pieces of butter on either ends.
• Serve it hot and enjoy this cheesy bread. Dip the cheese filled ends into the egg and devoir it 🙂