Khachapuri - Georgian Cheese Bread -

No ratings yet

Khachapuri - Georgian Cheese Bread

Khachapuri - A crispy canoe of fluffy, homemade bread flooded with three phenomenal types of gooey cheese. This Georgian cheese bread is absolutely irresistible!

Prep Time2

Cook Time20

Total Time2 20

Course: Bread, Side Dish, Snack

Cuisine: Georgian

Servings: persons

Calories: 539kcal

Author: Natasha Minocha

Ingredients

Dough

2.5 cups All purpose flour
1 tsp Salt
1 tsp Dry active yeast
¾ cup Water, lukewarm
½ cup Milk, lukewarm
1 tsp Sugar
1 tbsp Olive oil plus extra for brushing the dough

Filling

⅓ cup Cashew ricotta You can use regular Ricotta or cream cheese
¾ cup Shredded Mozzarella
⅓ cup Feta Cheese
1 cup Purslane, chopped
1 tsp Olive oil
1-2 tsp Fresh or dried Thyme
2-3 tbsp Butter, 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.

Nutrition