Traditional Khachapuri
I was introduced to this dish by some Georgian friends. I like baking and this is a relatively simple dish that I find myself making regularly.
Traditional Khachapuri
I was introduced to this dish by some Georgian friends. I like baking and this is a relatively simple dish that I find myself making regularly.
Cooking Instructions
- 1
To make the dough, first place the dry ingredients in a bowl and combine well with a whisk. Melt the butter and combine with the milk mixing together well. Finally, pour the wet mixture into the bowl with the dry ingredients and mix together until it forms a shaggy dough.
- 2
Dump the dough out onto the counter and knead by hand for 10 minutes until it becomes smooth and supple. Place in a greased bowl and cover with plastic wrap or a wet towel and leave to rise for 1 hour.
- 3
To make the filling simply combine all ingredients in a bowl and mix until it forms a uniform mass. You can add salt, pepper or other ingredients like fresh chives to your taste.
- 4
Once your dough has risen, cut into four equal pieces. Flatten each piece by hand or with a roller into rough oval shapes and place them onto parchment paper.
- 5
Add your filling to the center of each shaped dough, fold the sides over and twist each end to form a boat-like shape. Leave your formed and filled dough to rest for about 20 minutes or until it starts to get a puffy.
- 6
At this point you can brush the exposed dough with egg wash to bring out the color when baking. Bake for around 20 minutes at 200C. Take them out briefly, make and indentation in the center of each one and crack an egg into it. You can also add a small piece of butter. Continue baking for 10 minutes or until the egg has set.
- 7
Take them out of the oven, let them cool and enjoy.
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