Ajaran Khachapuri Acharuli Khachapuri Recipes

Steps:

• To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
• For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
• Preheat the oven to its highest setting and heat a couple of baking sheets-or a pizza stone if you have one.
• Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it's too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
• Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2-3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.

Steps:

• Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
• Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
• Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
• In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
• Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
• Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

Steps:

• Flour work surface. Use a little butter to grease a large bowl. Turn dough out onto floured surface; knead 2-3 mins, adding enough flour to keep the dough from sticking. Transfer to bowl, turning to coat with the butter. Cover bowl & set in a warm place until approximately doubled in size, about 1.5 hours. Preheat the oven to 450. Line 2 baking sheets with tin foil. Punch dough; divide into 6 equal balls. Roll on floured surface one into a round about 10" in diameter. Loosely roll two opposite edges of the circle toward the center to create "eye" or boat shape that's 7-8" long, pinched at the ends & 4-5" across at widest point. Firmly twist the edges together at the ends (the corners of the eye); press the twists down with your thumb to "seal" them. Transfer each khachapuri to lined baking sheets (3 per sheet) to rest for about 10 mins. Make filling: Combine the cheeses, yogurt, beaten eggs & salt in a medium bowl. Once the formed doughs have rested, fill them with cheese mixture, leaving enough room at the top to crack an egg into each one later. Beat 1 whole egg with the teaspoon of water to make an egg wash. Use a small brush to coat the dough generously with the wash. Bake for about 15 mins, until the crusts begin to turn golden; transfer the baking sheets to the stove top (off the heat). For serving: Use the back of a spoon tomake a deep, 3-inch wide well in the center of each khachapuri. Crack one of the 6 eggs into each well. Return the khachapuri to the oven; bake for 6 to 8 minutes, until the crusts turn ddeep golden brown. The whites of the inset eggs should be fairly opaque but still wobbly, and the yolks should be glistening. (The eggs will continue to cook in the hot cheese after they emerge from the oven.) Place each khachapuri on its own plate. Pass the salted butter at the table, if desired. Before digging in, mix the inset egg thoroughly into the cheese (and optional butter) with your fork.