Georgian
Cheese Bread (Khachapuri)
(serves
4 - 5)
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Mix together: |
| 1-1/2 |
c |
bread flour |
| 1/2 |
t |
baking soda |
| 1/2 |
t |
salt |
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Cut in: |
| 4 - 6 |
T |
butter |
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Beat: |
| 1 |
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egg, into |
| 1/2 |
c |
yogurt |
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and stir the mixture into the flour.
Turn out onto a floured board and knead for a few minutes, adding flour
as necessary to keep the dough workable. Form the dough into a ball, cover
with a towel or plastic wrap, and let it rest for an hour. |
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Grate: |
| 1/2 - 1 |
lb |
cheese (see Notes below) |
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Beat: |
| 1 |
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egg |
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and stir about 3/4 of it into the cheese,
reserving the rest to glaze the bread. |
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Roll the dough out to form a square approximately
1/4-inch thick. Spread the cheese mixture over half of it (diagonally).
Fold the dough over to form a triangle and seal the edges. Place
on a greased baking dish and glaze with the remaining beaten egg.
Bake at 350 until golden brown (20 - 30 minutes). Serve hot. |
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Notes &
Variations:
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This recipe combines elements from The
Georgian Feast, by Darra Goldstein (University of California Press,
1999) and a recipe sent to us by Shira Cion.
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There are many dough variations: with egg
but not baking soda, baking soda but no egg, or even a yeasted dough with
no egg or soda.
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There are a lot of options for the cheese
filling: feta and mozzarella, any combination of havarti, muenster, and/or
gouda. Try experimenting with a brie or camembert, possibly mixed
with a blue cheese.
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The recipes we used call for a full pound
of cheese, but that gives a very thick filling of cheese. Try using
less if you want more of a bread than a cheese sandwich.
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If you have a pizza stone, you can glaze the
dough and turn it out directly onto the pre-heated stone.
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