Khachapuri

 

Khachapuri  Geogian Church Bread

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling. Prep 1 hr. Bake 25 to 32 min. Yield: 4 Breads 
Ingredients
Dough
3 tablespoons (43g) unsalted butter
1 cup (227g) milk
1 1/2 teaspoons (6g) granulated sugar or 1 tablespoon (9g) non-  
   diastatic malt powder
1/2 teaspoon coriander
1 1/2 teaspoons (9g) salt
2 teaspoons instant yeast or active dry yeast
2 3/4 cups (330g) Unbleached Bread Flour

Filling

2 cups (227g) mozzarella cheese or Muenster cheese, shredded
1/2 cup (113g) ricotta cheese
1/2 cup (57g) crumbled feta cheese
1 large egg
2 tablespoons (14g) Unbleached Bread Flour
1/2 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs, cold from the refrigerator
4 teaspoons (19g) butter

Directions:

To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.

To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.

To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.

Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.

Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.

Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.

Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.  

Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.

Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).

Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Storage information: Store any leftover khachapuri, well wrapped, in the refrigerator for up to five days.

Tips from our Bakers

While there are many regional iterations, the Adjaruli khachapuri is probably the most familiar to Americans; this recipe has been tweaked somewhat to include readily available ingredients (see tip below). Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.