KHACHAPURI (GEORGIAN CHEESE BREAD)
In Georgia, this bread is filled with a cheese called sulguni. The substitute here is a mixture of fresh mozzarella and goat cheese.
Provided by Marian Burros
Categories dinner, project, side dish
Time 4h
Yield Twelve to 14 small pieces
Number Of Ingredients 9
Steps:
- Heat the milk to lukewarm (110 to 115 degrees).
- Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk. Stir to dissolve. Allow to sit for 10 minutes. Stir in the remaining milk.
- Spoon three cups of the flour into a large bowl and make a well in the center. Add the yeast sponge, the remaining sugar and the butter. Stir with a wooden spoon until it is formed into a firm ball of dough.
- Gather up the dough and scraps in the bowl and turn out onto a floured wooden board. Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking. When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it. Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
- Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.
- While the dough is rising, prepare the cheeses. Grate the mozzarella coarsely, either in a food processor or with a hand grater. Crumble the goat cheese. Mix with egg, slightly beaten.
- Preheat the oven to 375 degrees. Punch the dough down and roll out on lightly floured surface to a circle about 20 inches in diameter.
- Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides. Unfold the dough, letting the excess hang over the sides. Spoon the cheese mixture onto the dough. Pick up the excess dough hanging over the edges and begin to pleat over the cheese. Make sure all pleats go in the same direction. Gather the ends of the dough in the center and twist into a small knob. Allow the dough to rest 10 minutes.
- Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden. Allow the bread to cool in the pan, on a cake rack, before serving. The bread may be served warm or at room temperature.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
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Sana PAKISTANi
[email protected]I've never had khachapuri before, but this recipe was easy to follow and the bread turned out great! The cheese was melted perfectly and the bread was soft and fluffy.
kevwe teacher
[email protected]This khachapuri was a bit too greasy for my taste, but it was still delicious. I'll try using less butter next time.
Marlene Fredericks
[email protected]I'm not a huge fan of cheese, but this khachapuri was amazing! The bread was perfectly fluffy and the cheese was melted and gooey. I'll definitely be making this again.
Bilawal Shahzad
[email protected]This recipe is a keeper! The khachapuri was delicious and so easy to make. I'll definitely be making this again and again.
Babatunde Alimi
[email protected]The bread was a bit too thick for my liking, but the cheese was perfect. I'll try rolling out the dough thinner next time.
A Giles
[email protected]This khachapuri was a bit too salty for my taste, but overall it was a good recipe. I'll try using less salt next time.
Md Kala bhai
[email protected]I followed the recipe exactly and my khachapuri turned out perfect! It was so delicious and cheesy. I can't wait to make it again.
rupa saha
[email protected]This was the best khachapuri I've ever had! The cheese was perfectly melted and the bread was soft and fluffy. I will definitely be making this again.
Nyandwi Jmv
[email protected]I've made this khachapuri several times now and it's always a hit. It's the perfect party food or appetizer.
MD Upsar
[email protected]This recipe was a disaster! The bread didn't rise properly and the cheese was rubbery. I'm not sure what went wrong.
Dawood Bhatti
[email protected]The bread was a bit dry, but the cheese was delicious. I'll try adding more butter to the bread dough next time.
Muzammil Hussain
[email protected]This khachapuri was a bit too cheesy for my taste, but my family loved it. I think I'll try using less cheese next time.
Allena Burrows
[email protected]Khachapuri is now my new favorite comfort food! It's so easy to make and always comes out perfectly. I love the way the cheese melts and bubbles over the edges of the bread.
Saliya Manoj
[email protected]This was my first time making khachapuri and it turned out great! The recipe was easy to follow and the bread was delicious. I used a blend of mozzarella and cheddar cheese, and it was the perfect amount of cheesiness.
Arun Bhandari
[email protected]I'm not usually a fan of cheese bread, but this khachapuri was amazing! The combination of the tangy cheese and the soft bread was perfect. I'll definitely be making this again.
Kwadzo Gidi
[email protected]Khachapuri was a hit at our dinner party! Everyone loved the cheesy, gooey goodness. The bread was perfectly fluffy and the cheese was melted to perfection. Will definitely be making this again!