Hello,
I have added all kinds of ingredients to yeast dough before, but I haven’t added yoghurt. So of course, when I heard about khachapuri, I had to give it a try.
It’s a flat bread filled with cheese. Uh, hello? How great is that?
They did turn out fabulously, I’ll definitely make them again. Great for lunch or brunch, or in between. They are pretty filling, slightly salty, and really easy to make.
Ingredients:
makes 6 small flat breads
2 cups flour
3 tsps. dry yeast
1 tsp. sugar
3/4 cup plain yoghurt
1/2 tsp. salt
about 7 oz. feta cheese
about 3 oz. mozzarella cheese
1 egg yolk
1 tbsp. milk
Directions:
In a large bowl, combine flour, yeast, sugar, salt, and yoghurt. Start kneading; add about 1/2 cup warm water one tablespoon at a time (you might need some more water, or a little less). Knead until all the ingredients are combined and you have a smooth, warm ball of dough. Leave it in the bowl, cover with a dish cloth and let sit in a warm place until the dough has risen (to about twice its original size; for about one hour).
In the meantime, cut the cheese into very small cubes, and mix them.
When the dough has risen, knead it once very quickly, and divide it into six equal portions. Roll these portions into circles on a lightly floured surface. Divide the cheese mix onto the dough circles, leaving a rim.
Pull the rim over the filling toward the middle of the circle and press it together. This should result in six oddly shaped balls. Roll these balls back into flat breads super carefully.
Preheat your oven to 400° F.
Place the breads on a papered baking sheet.
Mix egg yolk and milk; brush the breads with that mixture.
Bake the khachapuris for about 25 mins., until very lightly brown.
Let cool, and enjoy!!
See? Melted cheeses inside a light bread. I had expected the yoghurt to weigh down the dough, but it didn’t at all. I thought it made the dough really flexible, and the bread really interesting.
xoxo, F.