Khachapuri Recipes

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:

• In a large bowl, dissolve yeast in warm milk. Stir in butter and honey. In another bowl, combine 1-3/4 cups flour, salt and coriander; gradually add to yeast mixture, beating until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Let rise until doubled, about 30 minutes. Turn onto a lightly floured surface; divide into six balls. Roll each into a 6-1/2-in. circle., In a small bowl, combine egg and cheese. Mound about 1/2 cup cheese mixture in the center of each circle. Fold dough over filling, gathering and twisting into a knot to seal. Place on an ungreased baking sheet. Let stand for 10 minutes. Bake at 375° for 30-35 minutes or until lightly browned. Serve immediately.

Steps:

• Combine 2 cups flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk and margarine in a 1-quart saucepan; heat over low heat until milk is very warm and margarine is mostly melted, about 5 minutes.
• Beat milk mixture into the flour mixture on low speed until just combined. Increase speed to medium and beat until smooth, about 2 minutes. Add remaining 2 cups flour; beat until a soft dough forms. Switch to the dough hook and knead until smooth and elastic, about 10 minutes.
• Transfer dough to a greased bowl. Turn over to coat. Cover and let rise until doubled, about 1 hour.
• Gently punch down dough to deflate. Let rise until doubled again, about 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch round baking pan.
• Gently punch down dough and roll into a circular shape. Transfer to the baking pan.
• Mix Muenster cheese, egg, and egg yolk together in a bowl. Spread over dough in the baking pan. Gather up dough in 1 1/2-inch pleats. Squeeze pleats together gently and twist to make a topknot.
• Let dough rest, 10 to 15 minutes. Brush with egg white.
• Bake in the preheated oven until golden brown, about 1 hour.

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:

• 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.