Georgian Cheese Bread (Khachapuri)
(serves 4 - 5)
Mix together:
1-1/2 c bread flour
1/2 t baking soda
1/2 t salt
Cut in:
4 - 6 T butter
1 egg, into
1/2 c yogurt
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.
1/2 - 1 lb cheese (see Notes below)
1 egg
and stir about 3/4 of it into the cheese, reserving the rest to glaze the bread.
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.
Notes & Variations:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If you have a pizza stone, you can glaze the dough and turn it out directly onto the pre-heated stone.