Dough (From a King Arthur Flour Recipe):
- 1 cup (8 ounces) milk, scalded
- 3 tablespoons (1 1/2 ounces) unsalted butter
- 1 tablespoon non-diastatic malt powder OR 1 ½ teaspoons sugar
- ½ teaspoon ground coriander seed
- 1 ½ teaspoons salt
- 2 teaspoons instant yeast
- 3 ¼ cups (12 ¾ ounces) King Arthur Unbleached All-Purpose Flour
- For the filling:
- 3 organic AA eggs, separated
- 20 grams butter – TFD prefers Kerry brand from Ireland
- 100 grams of Sulguni cheese and 100 grams of Imeretian cheese (outside of Georgia, you can approximate the proper flavor and texture with 4 ounces of mozzarella, 1 ½ ounces of grated bryndza cheese, 1 ounce of grated havarti and ½ ounce of finely-crumbled mountain gorgonzola, cabrales or stilton cheese
- Freshly-ground pepper
- 1 grated Georgian garlic clove (optional, TFD addition)
- 1 tbsp. mixed dried tarragon, basil and marjoram (optional, TFD addition)
- Red pepper flakes (optional TFD addition, but He prefers it)
- to garnish – a large pat of Irish butter and one of the separated eggs, yolk only
- Dough: Heat the butter and milk in a small saucepan, or in the microwave, till the butter has melted. Put the malt powder, coriander and salt in a medium-sized bowl, and pour the hot milk over them, stirring to combine and to dissolve the malt or sugar. Set aside to cool to lukewarm.
- Add the instant yeast and flour to the milk mixture and stir to form a shaggy mass. Set this rough dough aside for 30 minutes.
- Knead the dough until it’s smooth — in a bread machine set on the dough cycle, about 2 minutes in a food processor, 6 to 8 minutes by electric stand mixer, or 8 to 10 minutes by hand. Put the dough in a greased bowl, turn it over to coat the entire surface, and cover the bowl. Let the dough rise for 1 to 1 ½ hours, or until it increases in size by at least one-third.
- Grate the hard cheeses.
- Add the grated cheeses, non-grated cheese, ground pepper, optional dried herbs, optional garlic, one egg and butter to a mixing bowl.
- Mix the ingredients with a fork.
- Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
- Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape.
- Spread the cheese filling onto the middle of the dough.
- Fold the sides and ends of the dough, as in the picture above.
- Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven (ideally on a cornmeal-dusted pizza stone or pizza steel) for about 12 minutes at a high temperature.
- After 12 minutes take out the khachapuri, glaze the dough surface with the egg yolk.
- Bake for 3 minutes at a high temperature. Remove and let cool slightly.
- Serving: The Ajarian khachapuri is served hot and traditionally garnished with butter and a single egg yolk. The cheese filling, butter and egg are mixed together in front of your guests with a knife and fork and eaten together with little pieces of the bread part of the khachapuri. Enjoy with optional red pepper flakes.
- Category: Recipes
- Calories: 748.31 kcal
- Sugar: 6.53 g
- Sodium: 588.1 mg
- Fat: 35.64 g
- Saturated Fat: 19.96 g
- Trans Fat: 1.11 g
- Carbohydrates: 77.67 g
- Fiber: 3.46 g
- Protein: 28.36 g
- Cholesterol: 210.25 mg