Georgian cheese bread
Khachapuri is regarded by many as Georgia’s national dish – an enriched cheese filled flatbread baked either in rounds or boat shaped loaves. Generally this bread is made with yeasted dough, enriched with eggs or sour cream, milk or yoghurt and stuffed with Imeruli or Suluguni cheese. I stuff mine with mozzarella and cheddar cheese and flavour those with mint and or garlic.
500g plain flour
225g/ml warm milk or water
1 tsp/5g instant yeast
1 tsp/5g salt
100g mozzarella cheese, drained and grated 100g cheddar cheese
1 tsp dried mint
1 clove chopped garlic
1 tbsp butter
- In a good sized bowl mix together the flour, eggs, milk or water, yeast and salt to form dough.
- Kneed this on a very lightly dusted surface until it is smooth and glutinous with a glossy look and feel.
- Place back into a cleaned and oiled bowl and cover with a damp cloth or plastic.
- Place this into a warm environment to rise for up to two hours or until it has doubled in size.
- Scoop out the dough onto a floured work surface and lightly kneed. Work this into a ball and then roll it out to make a disk about 25cm in diameter. Mix the cheeses together with the mint and garlic and squash them into atight balland place this in the middle of the dough.
- Gather the dough up around ball of cheese and crimp the edges closed. Turn this over so the seal is underneath and start to roll or push the dough into a flat disk of about 25cm again, evenly distributing the cheese.
- Transfer this to a baking sheet and slash an ‘x’ in the dough to just expose cheese then bake for 15 minutes and takeapeek. It may need a few minutes more.
To serve, cut into wedges.