Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese, eggs, and other ingredients
Preparation time
over 2 hours
Cooking time
10 to 30 mins
Serves
Serves 4–6
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the dough
- 900g/2lb ‘00’ flour
- 25g/1oz fresh yeast or 7g fast action dried yeast
- 15g/½oz salt
For the topping
- 2 balls mozzarella, drained and chopped, plus handful grated mozzarella
- 200g/7oz ricotta
- 200g/7oz feta
- 100g/3½oz grated mozzarella
To serve
- 1 free-range egg yolk
- 25g/1oz unsalted butter, cut into pieces
- handful fresh flatleaf parsley, chopped
- 1 tbsp chopped fresh dill
- 1 tsp smoked paprika
Method
To make the dough, mix half of the flour, 550ml/19fl oz water and yeast in a bowl. Leave covered for 1 hour. When risen, mix in the rest of the flour and the salt. Knead well. Cover and leave to rise for 1 hour, before rolling out.
To make the topping, mix all of the ingredients together in a bowl.
To assemble, preheat the oven to 240C/220C Fan/Gas 9.
Roll out the dough into an oval shape and fill the centre with most of the cheese mixture. Roll up the remaining cheese in the crust, so it is like a stuffed crust.
Bake for 20 minutes or until cooked. Remove from the oven and add the egg yolk and butter pieces. Sprinkle over the parsley and dill and serve with a dusting of the smoked paprika.