Khachapuri
One of the most amazing dishes I have ever tried - the Georgian cheese flat bread Khachapuri
One of the most amazing dishes I have ever tried - the Georgian cheese flat bread Khachapuri
- Carbohydrate 163.266693177615 g
- Cholesterol 296.235 mg
- Fat 72.7310079150615 g
- Fiber 5.85608230707649 g
- Protein 77.9928105330231 g
- Saturated Fat 43.3534343265862 g
- Serving Size 1 1 Serving (561g)
- Sodium 1415.03947322026 mg
- Sugar 157.410610870539 g
- Trans Fat 5.06831599901064 g
- Calories 1631 calories
Step-by-step
- Mix the flour, warm milk, yeast and salt in a bowl until it forms a dough and let it rest in a warm place for a couple of hours.
- In the meantime mix your kinds of cheese with a whole egg and form two balls. Cover them and let them rest in the fridge until the dough has rested.
- After a couple of hours, split the dough into two halves a take one. Roll out the dough, put one of the cheese balls in the middle and wrap the dough around it and make sure that the ball is well sealed.
- Preheat a big pan (without any oil or anything!). Press the ball to flatten it a bit and roll it out until you have pizza-shaped bread that fits the pan.
- Put the bread on the pan and "fry" it for five minutes on each side (optionally you can you a lid as well).
- When the bread is done, grease the top side with a bit of butter, to prevent crusting. Serve either warm or cold.
- Repeat the process with the rest of the dough and the cheese mixture and you will and up with two loaves of this amazing bread.
Allowing the dough to rest for two hours in a warm place is the single most critical timing window in the entire process. Bread flour requires this duration to hydrate fully and develop extensible gluten strands that stretch around a dense core without tearing. Rushing this first rise results in a rigid dough that punctures easily when rolled.
Structuring the filling requires equal care. Blending mozzarella with a saltier, more pungent cheese provides both the requisite melt and authentic flavor depth. Incorporating a whole egg directly into the 400 grams of cheese binds the dairy proteins together, preventing them from liquefying and breaking through the dough barrier during cooking.
Dry-pan cooking demands strict temperature control. Heat a large skillet over medium-high heat without adding oil or fat, as excess grease on the cooking surface scorches the exterior before the interior cheese melts. Cook each side for precisely five minutes, utilizing a lid to trap ambient heat and accelerate internal melting. Brushing butter over the crust immediately upon removal from the heat seals in residual steam and maintains softness.
Freezing unbaked stuffed loaves offers a reliable method for advance preparation. Wrap the assembled, unrolled dough and cheese balls tightly in plastic wrap and store them for up to one month. Thaw the portions completely in the refrigerator overnight before rolling and dry-frying. Reheating previously cooked bread works best in a 350 degree Fahrenheit oven for eight minutes rather than a microwave, which toughens the gluten structure.
