A crispy canoe of fluffy, homemade bread flooded with three phenomenal types of gooey cheese. Need I sell you more on Khachapuri - Georgian Cheese bread?
Prep Time2 hourshrs
Cook Time20 minutesmins
Total Time2 hourshrs20 minutesmins
Keyword: Khachapuri -Georgian Cheese Bread
Servings: 4persons
Calories:
Author: Natasha Minocha
Ingredients
Dough
2.5cupsAll purpose flour
1tspsalt
1tspDried active yeast
¾cupWater, lukewarm
½cupMilk, lukewarm
1tspsugar
1tbspolive oilplus extra for brushing the dough
Filling
⅓cupCashew ricotta*You can use regular Ricotta or cream cheese
¾cupGrated MozzarellaI used Amul pizza cheese
⅓cupFeta Cheese
1cupPurslane/ kulfa ka saag, chopped
1tspolive oil
1-2tspFresh or dried Thyme
2-3tbspButter, cut into cubes
Coarsely ground black pepper, to taste
Instructions
Dough
Combine the lukewarm water, milk, sugar, and yeast in a small bowl and set aside for 5 -10 minutes., for the yeast to get bubbly.
In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture.
Knead them together till the dough almost starts coming together. Now add in the olive oil. Knead well till the dough is smooth and elastic. This will take about 8-10 minutes. " See notes "
Place the ready dough ina greased bowl. Cover with a damp kitchen towel and place in a draft-free area for about an hour till the dough doubles. Mine doubled in 30 minutes, it's so hot here!
Filling
In the meanwhile, saute the chopped purslane for a couple of minutes in olive oil. Let it cool.
Combine the cooled purslane, cashew ricotta, mozzarella, and feta cheese in a bowl. Mix in some fresh or dried thyme and coarsely ground black pepper. I didn't add any salt as the cheeses were salty enough. But do add some if you prefer.
Assembly
Preheat the oven to 225C. Line a baking tray with baking paper or Silpat.
Punch down the proofed dough and knead it gently for 2-3 minutes. Cut the dough into 4 equal parts and cover for 10-15 minutes with a damp kitchen towel.
Working with one piece of dough at a time, roll it out into a 6" - 7" circle or oval. Roll up the sides towards the center and twist the sides, to make a boat shape.
Fill the center of the boats with the cheese mixture.
Carefully place the baking paper or Silpat on the baking tray. Brush the edges with olive oil and bake for 15-20 minutes or until the crust turns golden brown.
Place 2-3 cubes of butter on the hot breads, serve immediately and enjoy!
Notes
You can get the 5-minute Cashew Ricotta recipe here.Please check my Everyday Bread post for tips on kneading the bread dough.