Pasta and pizza
Learn how to make Khachapuri, Georgian bread with cheese! We give you the keys to making this dough with yogurt and grated cheese, on which you can present different forms of presentation.
The Khachapuri is a traditional bread with cheese from the gastronomy of Georgia, whose original table It is made without yeast with yoghurt and is filled with different grated cheese. Hence its name: “khacha”, which means “cottage cheese” and “cigars”, which means “bread”. Although in their place of origin they use typical cottage cheese such as chkinti cheese – kweli to make this bread yourself at home, you can replace them with other similar types of cheese such as mozzarella, feta, ricotta or gouda.
Different types of khachapuri bread
The Bread with khachapuri cheese It has different versions depending on the region of Georgia, each variant has different shapes and ingredients. It is the most common dough round shape, which is why it is also known as Georgian pizza, can be filled with cheese (bread Imeretian Khachapuri) or covered with cheese (Megrelian khachapuri bread).
Megrelian round khachapuri bread covered with cheese
It is also very common gondola shape, the typical Italian rowing boat, as in Adjara khachapuri bread which is gondola-shaped and full of cheese and egg.
Gondola Adjara khachapuri bread full of cheese and egg
How to make Khachapuri bread
- 250 g flour for strength
- 100 ml of warm milk
- 200 g of yogurt
- 1 teaspoon baking powder (or 10 grams of fresh yeast)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ½ teaspoon of salt
- For the filling:
- 200 g grated feta cheese
- 150 g grated mozzarella
- 100 g grated ricotta or gouda cheese
- Fresh herbs such as coriander or sage (optional)
Making Khachapuri bread
In a bowl Add all the dry ingredients and mix with a spoon. Then add the yogurt and oil while kneading and gradually turn on the milk. Form a ball with your hands and cover with cling film and let it rest for 30 minutes until it doubles in volume.
Mix the cheese grated for filling and reserving.
After rest time, on a floured surface roll out the dough with a roller until you get an inch thick.
Brush with olive oil the base of a baking sheet, place the stretched dough on top. Grate cheese on top. Upper part with a dry towel and let him rest 30 minutes.
Bake at maximum temperature (above 220ºC) for 15 minutes.
Each type of khachapuri bread in Georgia is different depending on the city or city in which it is produced.
How to make Adjara khachapuri bread
Once the dough is ready, you can make one of the most popular types of bread: Adjara khachapuri. For this you will need to divide the dough into portions and give them gondola shapeIn addition to adding a fresh egg at the end of baking and as a final touch a small cube of butter. We explain how this type of khachapuri bread is made!
1. Shape the dough
Divide the dough in 8 balls of similar size. Roll each of them, fold the ends inwards and roll the ends in the shape of a gondola.
2. Add the filling
Place the loaves on a baking sheet, with the base smeared with olive oil or covered with greaseproof paper.
Add the filling in the center of the loaves. You can add some fresh chopped herbs such as coriander and fresh sage to the grated cheese mixture.
3. Pint with egg beaten on the edges of each loaf.
4. Bake for 15 minutes in a preheated 230 ° C oven.
5. Add the egg and give it one last touch of the oven
Open the oven and break an egg in the center of each bun of cheese. Bake again for another 5 minutes until the egg is slightly firm (the yolk should be liquid) and remove from the oven.
6. Ready to serve!
In the original Khachapuri Adjara bread recipe, butter dice are usually added at the end, after being taken out of the oven, onto each loaf. Serve bread with Adjara khachapuri hot. All you have to do is enjoy this delicacy of Georgian cuisine.
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Thanks for reading.
David from 55000 Recipes