Khachapuri is a wonderful food. There are many types - they are open (like cheesecake), and closed with an egg (when poured into the hole a raw egg and baked) and without it; khachapuri can be baked in the oven and roast in a pan. Khachapuri has many varieties: closed, circular, or "boat", etc. Dough for khachapuri should not be too tight, but should not spread, it should be gentle.
It is a bread filled with cheeses. The cheeses should have contrasts. I found this recipe pretty unique and decided to share with my friends.
- 1 / 3 cup yogurt
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons sugar
- a pinch of salt
- 2 teaspoons instant yeast
- 200g of flour
- 1 egg
- 200 g Cheddar cheese
- 100 g ricotta cheese or 1 cup cottage cheese
- 100 g goat cheese
- 1 large egg
- 1/2 teaspoon salt, if needed
- 1/2-1 teaspoon fresh ground pepper
- 1 teaspoon pepper (optional)
1. Knead a soft dough. Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. For a quicker dough, you can add a small pinch of baking soda, which will react with fermented milk products. I made it without an baking soda. Cover the ready dough with a plastic wrap and let it rest until further use.
2. Add filling. First time i made it I did not have the kinds of cheese of the recipe.So I used moldy blue cheese and cottage cheese and it was great. Now you know why is my Khachapuri a little bit blue.
3. Cover the loaves and let them rise for 45 minutes or longer.
4. Bake the loaves in a preheated 375°F oven for 15 minutes, then lower the temperature to 350°F and bake for another 20 to 25 minutes. When finished, the loaves will be golden brown, and the middle should feel set. Tent the loaves with aluminum foil after 15 minutes if they seem to be browning too quickly. Remove the loaves from the oven, and allow them to cool for at least 15 minutes before slicing.
5. Ready khachapuri pour hot butter and serve immediately.
My cooking is a little bit spontaneously and intuitive so I change every one recipe.