13 October 2017
15 October 2017
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
Different regions of Georgia have their own type of khachapuri with the most common being –
Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.
Ingredients (for 3 khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and 50 ml of oil.
Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces as shown in the picture below.
Congratulations, your dough is now ready to make khachapuri!
------------
Ingredients:
200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature (200-220 C ).
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
PS
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
Heat a large griddle or cast iron skillet over medium-high heat until hot.
Add as many khachapuri as will fit in a single layer without crowding or overlapping.
Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes.
Using a wide spatula, turn and repeat on the remaining side.
-------------
- Preheat the oven to 230C/450° F, and place a dish full of water on the bottom rack.
- Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat.
Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
- Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
I had already turned the oven and preheated it on the 180 degrees Celsius and I just put the pan into it and had it for 40 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them.
Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.
- About Food – Megruli Khachapuri | Georgia About:
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
- Delicious Georgian Cuisine:
15 October 2017
Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
Different regions of Georgia have their own type of khachapuri with the most common being –
Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.
Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.
Ingredients (for 3 khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and 50 ml of oil.
Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces as shown in the picture below.
Congratulations, your dough is now ready to make khachapuri!
------------
Ingredients:
200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.
Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.
The dough should like the one in the picture below.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature (200-220 C ).
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.
Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!
PS
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
Heat a large griddle or cast iron skillet over medium-high heat until hot.
Add as many khachapuri as will fit in a single layer without crowding or overlapping.
Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes.
Using a wide spatula, turn and repeat on the remaining side.
-------------
- Preheat the oven to 230C/450° F, and place a dish full of water on the bottom rack.
- Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat.
Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
- Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
I had already turned the oven and preheated it on the 180 degrees Celsius and I just put the pan into it and had it for 40 minutes.
- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them.
Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.
- About Food – Megruli Khachapuri | Georgia About:
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
- Delicious Georgian Cuisine:
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