Khachapuri is Georgia’s national dish which is a leavened bread made with flour and stuffed with different cheese fillings. When the bread is baked almost, a runny egg is added towards the end, so ensure half cooking of the egg. This a staple Georgian dish and they prefer this over pizza.
I had this bookmarked when Sapana had made it for one of the BM and I was so glad I hadn’t made it already as my K was easy to finalize. I did check around other sites to know more about this recipe, I finally settled on this recipe.
This was one of the initial bakes to get done and only later I realised how much similar this is to Fataa’ir Farmaajo from. Somalia. I may be wrong as this is supposed to be rolled out bigger than what I had done. Since I was already making quite some bakes planned, I made mini Khachapuri.
I skipped eggs and I don’t think my kids missed it too. My kids assumed this was regular pizzas baked in boat shaped, I didn’t think about correcting them.
I was surprised that both my K are inspired by Sapana. I enjoy reading her posts as she makes many of the egg based dishes into eggless effortlessly. I am also glad that my bookmark list is coming down!
Finally, I settled with this sinful cheese bread Khachapuri for my K in A to Z International Street Foods, though I had another Street food from Africa called the Kanyah/Kanya which is a sweet dish. If you are interested to know the Flatbread for K, check this post.
In this A to Z International Street Foods:
A for Arancini
B for Bunny Chow
C for Chatamari
D for Dürüm
E for Empanada
F for Fataa’ir Farmaajo
G for Gilgeori Toast
H for Hua Juan Bao
I for Imqarrun il-Forn
J for Jasuben’s Pizza
Step By Step Pictures for making Khachapuri
Khachapuri ~ Georgian Cheese Bread
2 cups All Purpose Flour
1 tsp Instant Yeast
1 tsp Salt
1 tsp Sugar
1/2 cup Milk
1/2 cup Water
2 teaspoon Olive Oil
1/2 cup Paneer / Feta cheese, crumbled
1/2 cup Mozzarella Cheese
1/2 cup Cheddar Cheese
1 tbsp Butter
Pepper freshly crushed
Making the Dough
In a mixing bowl sift together flour, salt, sugar and yeast.
Microwave the milk and water for 30 secs until warm.
Slowly add the warm water and milk into the flours and knead a dough.
Add olive oil to the dough and knead for about 10 minutes.
Cover with cling wrap and let the dough rest for about 1 hour.
For the filling
Grate the cheddar and mozzarella and keep it aside.
Roast the paneer in butter and sprinkle salt and pepper. I was planning to get feta cheese for baking this. But skipped it at the last moment. Also since my kids are so fond of paneer, I thought this was better.
Mix all the cheese together and have it ready.
Baking the Khachapuri
Preheat oven to 210C and line a baking sheet with parchment paper.
Remove the dough from refrigerator and divide it into two parts.
Since I was making mini versions, I made into 6 balls.
Place one part of the dough onto a floured surface.
Spread the dough into a big circle and then roll it on opposite sides until a boat shape forms.
Pinch the edges and seal tightly.
Fill the boats with cheese fillings. Brush the boats with butter. Sprinkle fresh chopped rosemary and black pepper.
Bake in preheated oven for about 15 minutes or until golden.
Remove from oven and serve warm.