KHACHAPURI, GEORGIAN CHEESE-FILLED FLAT BREAD
I am a sucker for cheese, any way, shape, or form. A cheese-filled bread? Bring it on! Recipe: food.com Photo: foodperestroika.com
Provided by Ellen Bales
Categories Flatbreads
Time 4h30m
Number Of Ingredients 16
Steps:
- 1. For the dough: line a springform pan with butter. In a large bowl, dissolve the yeast in 1/4 cup of warm water. Stir in the honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, the butter and the salt.
- 2. Stir in 2 cups of the flour. Gradually add enough of the remaining flour so that the mixture holds together.
- 3. On a floured surface, knead the dough until smooth and elastic, about 10 minutes. Shape into a ball, place in a large oiled bowl, turn to coat, cover and let rise until nearly doubled in bulk, about 1-1/2 hours.
- 4. Punch down the dough and roll into a 20-inch round about 1/4 inch thick. Fit the dough into the greased springform pan, letting the excess drape over the sides.
- 5. Spoon in the filling. (Filling directions at the end of the recipe). Gather the edges together to meet in the center, pleating the dough as evenly as possible into overlapping folds. Twist the dough ends that meet in the center to form a knob.
- 6. Cover and let stand for about 30 minutes. Brush the khachapuri with the egg mixture (beat the egg with 1 tsp. water).
- 7. Bake in a preheated 375-degree oven for about 1 hour, until golden brown.
- 8. Let cool for 30 minutes before slicing.
- 9. For the filling: in a large bowl, combine all the ingredients and stir to blend.
GEORGIAN CHEESE-FILLED FLATBREAD
Provided by Molly O'Neill
Categories appetizer, side dish
Time 1h
Yield 8 small filled flatbreads
Number Of Ingredients 9
Steps:
- Place an oven rack at the lowest position. Preheat to 450 degrees.
- To make the cheese filling, blend all the ingredients in a bowl. Set aside.
- In a large bowl, mix together 1 cup of the flour, the baking powder and salt. Add the yogurt, and stir well. Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
- Divide the dough into 8 equal pieces. (Keep the remaining pieces covered with a cloth while you work with one piece of dough at a time.) Flatten a piece of dough with the lightly floured palm of your hand. Then, either stretching the dough or using a small rolling pin, flatten it out to a round 6 to 8 inches in diameter. Place 1 heaping tablespoon of the cheese filling in the center.
- Pinch the edges of the dough between your thumb and forefinger. Fold each side in, still leaving the center of the filling uncovered. Then, pinch around the new outer edge of the dough. Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary. Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; it should be 1/4 to 1/2-inch thick and 7 to 8 inches in diameter.
- Lightly oil the baking sheets. Place a filled bread on a prepared sheet, and continue making breads until the first baking sheet is full. Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm. Prepare the remainder of the breads while the first batch bakes, and then bake in the same fashion.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 349 milligrams, Sugar 4 grams, TransFat 0 grams
KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)
There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.
Provided by Daniela Galarza
Categories dinner, snack, breads, dips and spreads, finger foods, appetizer, main course
Time 45m
Yield 2 entrées or 4 appetizers
Number Of Ingredients 11
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.
GEORGIAN CHEESE BREAD
This came from Gourmet magazine, May 2008. Their blurb: "In the remote mountains of Georgia, the star ingredient of this bread called khachapuri-akin to pizza-is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture." Posting for ZWT4, Eastern Europe. Start to finish, this takes 4 hours, 30 minutes active cooking time.
Provided by Kitchen Witch Steph
Categories Yeast Breads
Time 4h30m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).
- Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
- Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
- Preheat oven to 500°F with rack in middle.
- Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
- Toss together cheeses and press into a compact 3-inch ball with your hands.
- Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
- Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
- Cut a 6-inch X through top of dough to expose cheese.
- Bake until pale golden, 10 to 12 minutes.
- Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
- Serve cut into wedges.
- Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
Nutrition Facts : Calories 202.3, Fat 8.3, SaturatedFat 4.8, Cholesterol 53.4, Sodium 423.8, Carbohydrate 20.9, Fiber 0.9, Sugar 0.3, Protein 10.5
GEORGIAN CHEESE BREAD
Provided by Natia Gigani
Categories Bread Cheese Dairy Side Bake Vegetarian Kid-Friendly Mozzarella Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 1 (11-inch) pie; serves 8
Number Of Ingredients 10
Steps:
- Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.)
- Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
- Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
- Preheat oven to 500°F with rack in middle.
- Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
- Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
- Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
- Serve cut into wedges.
KHACHAPURI (GEORGIAN CHEESE-FILLED BREAD)
This Adjaran Khachapuri is sometimes called a cheese boat. It's a Georgian specialty: a luscious cheesy, eggy, buttery bath to dip bread into.
Provided by Olia Hercules
Yield Makes 6
Number Of Ingredients 10
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.
KHACHAPURI, GEORGIAN CHEESE FILLED FLAT BREAD
Recipe from the book "Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World" by Gil Marks pgs. 185-188
Provided by Erin K. Brown
Categories Yeast Breads
Time 4h30m
Yield 1 large loaf, 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Dough (Khachapuri):.
- Line a spring form pan with butter.
- In a large bowl, dissolve the yeast in 1/4 cup of warm water.
- Stir in the sugar/honey and let stand until foamy, 5 to 10 minutes.
- Add the remaining water, the butter and the salt.
- Stir in 2 cups of the flour.
- Gradually add enough of the remaining flour so that the mixture holds together.
- On a floured surface, knead the dough until smooth and elastic, about 10 minutes. (To knead in a food processor, combine the flour, butter and salt in the work bowl of the food processor and add the yeast mixture. With the machine on, gradually add enough warm water until the dough forms a ball, then process around the bowl about 25 times.).
- Shape into a ball, place in a large oiled bowl turning to coat, cover, and let rise until nearly doubled in bulk, about 1 1/2 hours.
- Punch down the dough and roll into a 20-inch round about 1/4 inch thick.
- Fit the dough into the greased spring form pan, letting the excess drape over the sides.
- Spoon in the filling (Filling directions at the end of the recipe).
- Gather the edges together to meet in the center, pleating the dough as evenly as possible into overlapping folds. Twist the dough ends that meet in the center to form a knob.
- Cover and let stand for about 30 minutes.
- Pre-heat the oven to 375 degrees.
- Brush the khachapuri with the egg mixture (Beat the egg with 1 tsp water).
- Bake until golden brown, about an hour.
- Let cool for 30 minutes before slicing.
- Georgian Cheese Filling (Khveli):.
- In a large bowl, combine all the ingredients and stir to blend.
Nutrition Facts : Calories 590.1, Fat 35.5, SaturatedFat 21.9, Cholesterol 151.7, Sodium 1167, Carbohydrate 45.8, Fiber 1.8, Sugar 2.4, Protein 21.7
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