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Khachapuri (Georgia)

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Course: Main Course, Side Dish, Snack
Cuisine: Georgian
Ingredients Method

Ingredients
  

Dough
  • 4 C Four
  • 5 oz Warm Milk
  • 5 oz Warm Water
  • 2.5 tbsp Vegetable Oil
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 1/2 tbsp active dry yeast
Cheese Mixture
  • 1 3/4 c Shredded Gruyere or Gouda Cheese
  • 1 3/4 c Shredded Mozzarella Cheese
  • 1 c Shredded Feta
  • 1 Egg
  • 2 Egg Yolks
  • butter for the crust

Method
 

Make the dough
  1. In a large bowl, whisk together Milk, water, Yeast, sugar and oil. cover and rest 10-15 minutes until the yeast has activated and is foamy.
  2. Add the flour and salt, mix until put together then knead the dough for a few minutes. Place in a bowl and cover to rest for an hour to an hour and a half depending on how cold your home is.
  3. In another bowl, Combine the cheeses and the egg and mix well.
  4. Preheat your oven to 450 degrees F.
  5. Once the dough has doubled in size, dump it out onto a lightly floured surface and divide it into 2 equal parts, and roll each into a ball.
  6. Take a piece of dough and flatten it with your hands into an oval shape. Start putting cheese around the edge to make a stuffed crust and pull the edge over the cheese, pinch in place to make a crust. Video demo above if needed! Form the dough into a boat shape and pinch together each ends into a point. Fill the center of the dough boats evenly with the cheese mix.
  7. Bake at 425 for 10-12 minutes
  8. When they come out, use a fork and pick a spot in the cheese, pull the cheese apart making a small hole enough for the egg yolk to rest, crack the egg yolk into that spot and place the Khachapuri back in the oven for 2-3 minutes.
    when they come out, brush the crust with butter and you’re ready to enjoy!