Soft and cheewy at the same time, this Georgian cheese bread is so fun to make!
INGREDIENTS
Servings: 4
Active dry yeast
1 (.25 oz) package
Warm milk
1/2 cup
Warm water
1/3 cup
White sugar
1 1/2 tsps
Olive oil
2 tsps
Eggs
2
Salt
to taste
Cayenne
1 pinch
All-purpose flour
2 1/4 cups, divided
Kosher salt
1 1/2 tsps
Monterey Jack cheese
4 oz, shredded
Mozzarella cheese
4 oz, shredded
Feta
8 oz, crumbled
DIRECTIONS
- In a bowl, combine warm milk, water, white sugar, and active yeast. Allow to stand for 5 min, or until the yeast softens. Add 2 cups all-purpose flour, olive oil, and salt to taste. Mix well.
- Prepare a surface by flouring it. Turn the dough out onto the surface. Knead the dough for 3-4 minutes, until soft. Lightly oil a bowl. Form a dough ball and place it into the bowl. Cover the bowl. Allow the dough to rise in a warm spot for approximately1 hour (until it doubles in volume).
- Preheat oven to 475° F (245° C).
- In a bowl, combine the cheeses. Keep in the refrigerator.
- Punch down the dough and turn it out onto a prepared surface. Flatten the dough. Cut it in half.
- Prepare a piece of parchment paper by flouring it. Place 1 half of the dough on it. Make a 1/4-inch thick square. Pile up about 1/4 of the cheese mixture in 2 rows, 1 inch from the sides. Roll the sides of the dough up over the cheese mixture, forming something like a boat (roll the dough towards the center and leave a gap in the center). Pinch and twist the ends of the dough.
- Cut off excess paper around the Khachapuri. Transfer to the baking sheet. Repeat the process with the second half of the dough.
- Bake for 15 min. Make a well in the center and crack an egg inside the well.
- Return Khachapuri to the oven. Bake for 3 minutes, until set.
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