Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

This came from Gourmet magazine, May 2008. Their blurb: "In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture." Posting for ZWT4, Eastern Europe. Start to finish, this takes 4 hours, 30 minutes active cooking time.

Ingredients Nutrition

Directions

  1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).
  2. Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
  3. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
  4. Preheat oven to 500°F with rack in middle.
  5. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
  6. Toss together cheeses and press into a compact 3-inch ball with your hands.
  7. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
  8. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
  9. Cut a 6-inch X through top of dough to expose cheese.
  10. Bake until pale golden, 10 to 12 minutes.
  11. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
  12. Serve cut into wedges.
  13. Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.

Reviews

(3)
Most Helpful

This is a favorite dish of all my friends.There is never a dinner party at my house without it. I am Georgian and have tasted and made Khachapuris of every kind. This reciepe is a pretty good one! Thank you for posting it,

marika April 28, 2010

This was very good. The only problem I had was that i did not have a thermometer to measure the temperature of the water. I think I was pretty accurate, because the bread came out great, and the kids loved it. Was saved in my cookbook for a while, usually play the tag games, but nobody knew who was it, and this was my back up, A GREAT BACK UP> Thanks for the post.

weekend cooker August 03, 2008

This bread was very tasty, expecially the cheese that ran out of the dough while baking and became nice and crispy. It turned out somewhat like a stuffed crust pizza without the toppings. I would have liked to have the bread rise a bit more before baking. Made for ZWT4

Dreamer in Ontario June 10, 2008

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