Khachapuri Georgian Cheese Pie Recipes

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

Steps:

• In a large bowl add yoghurt, 1 egg, melted butter, baking soda, salt and 3 cups of flour.
• Mix together with your hands. Add the remaining flour slowly and knead mixture. Dough should form as soft but not sticky.
• In a separate bowl mix together 2 eggs and all the cheese. Mash this into a smooth paste.
• Separate the dough into 4 pieces.
• Roll each piece on a floured board to make a circle with approx 40cm diameter.
• Add 1/4 of the cheese mixture into the centre of the dough and flatten out until it is 10cm from the edge.
• Fold in the edges of the dough and collect in the centre. Pinch close.
• Melt 25grams butter in a frypan on medium heat.
• Add the khachapuri seam-side down (You can only cook one pie at a time) and fry until golden brown.
• Turn over and fry the other side.
• Repeat with the remaining khachapuris.
• Rub some melted butter on the hot khachapuri before serving.
• This can be served in wedges, hot or cold.