Khachapuri (Georgian Cheese Bread)
A simpler version of pizza, this Georgian snack is made throughout other countries, including Greece.
Khachapuri Georgian Cheese Bread
For the dough:
2/3 cup warm water
1 teaspoon yeast
1 teaspoon sugar
1 1/2 cups flour
1 1/2 teaspoons salt
1 tablespoon olive oil, plus more for brushing
For the filling:
1 1/2 cups shredded Mozzarella cheese
1 1/2 cups shredded Munster cheese
1 cup Mizithra cheese (can substitute Parmesan or feta)
4 tablespoons butter
2 egg yolks, separated from the whites
To make the dough:
-Combine warm water, yeast and sugar in the bowl of a stand mixer fitted with the dough hook attachment or in a large mixing bowl, and allow the yeast to activate for about 5 minutes.
-Add flour, salt and olive oil and mix on low speed for 2 minutes until dough starts to come together. Increase speed to medium and mix for another 3 minutes. The dough should be soft. Place the dough in an oiled bowl and cover with plastic wrap or a towel. Allow to rise in a warm spot in the kitchen for one hour.
-(If making the dough by hand, stir the flour, salt and olive oil into the yeast mixture and stir until well combined. Knead the mixture in the bowl for about 2 minutes, then turn dough out onto a floured counter or board and continue to knead for another 5 minutes until the dough comes together into a soft ball. Add a bit of flour from time to time if needed to keep dough from sticking to your hands. Continue recipe above by placing the dough in an oiled bowl.)
-While dough is rising, preheat the oven to 425 degrees and place a pizza stone or a baking sheet to heat in the oven. A dark-colored baking sheet works best for this.
To make the filling:
-Combine the cheeses in a bowl. Cut butter into 1 tablespoon portions - you will use 2 tablespoon butter for each cheese bread. Set aside.
-When the dough has risen, divide it into two pieces. Working on top of a lightly floured piece of parchment paper, gently roll and stretch each piece into 12-inch long ovals, about 5 inches wide at the centers. Spread a quarter of the cheese mixture in the middle of each bread, leaving a half-inch border all the way around.
-Pinch the ends of the oval together, rolling tightly to form a point at each end. Add the remaining cheese evenly on top of each bread. Brush the bread with a coating of olive oil. Allow to rise again for 15 minutes.
-Slide the parchment paper, with the bread on it, onto the baking stone or baking sheet. Bake for 13 - 14 minutes or until golden and the cheese is bubbly. Remove cheese breads from oven and gently add an egg yolk to the middle of each bread, being careful not to break the yolk. Bake for another 1 - 2 minutes.
-Remove from the oven and immediately add 2 tablespoons butter to each bread, one tablespoon on either side of the egg yolk. Serve by swirling the yolk, cheese and butter all together. Khachapuri is best eaten while still hot.
-Makes 2 servings Double the recipe for 4.
Mix and knead dough ingredients and let dough ball rise in a greased bowl.
Divide dough in half and shape each half into an oblong.
Cover the dough with the combined cheeses and brush with olive oil.
Place an egg yolk in the center of each partially baked bread and add butter just before serving.
PERSNICKETY NOTES:
*Egg yolks may be omitted if preferred. You can also cut the butter down by half if desired, though the authentic version is heavy on the butter.
*Try a variety of cheeses on the “bread boats” to include Mozzarella, Parmesan, Greek Mizithra, Feta. Munster, Gouda. The Mozarella and Gouda will melt smoothly and the other cheeses like feta or parmesan will add a sharper, nuttier flavor.
*If you prefer, you can use fresh pizza dough, easily purchased at most grocery stores, for the dough for this Georgian treat!
