Prep 50 mins
Cook 40 mins
This Georgian national dish comes in many variants. This recipe normally is made with matsoni yogurt (Bulgarian or Turkish yogurt is ok) and sulguni cheese. Khachapuri can be found at numerous snack kiosks and from street traders at markets or subway stations. In times of crisis, it is also sold from a hand extended from the window of a ground-floor apartment. It should never be missing from the everyday table or the buffet table at parties.
- 295.73 ml full fat yogurt
- 1 egg
- 1.23 ml baking powder
- 1.23 ml salt
- 828.06 ml whole wheat flour
- 255.14 g buffalo mozzarella cheese
- 255.14 g cream cheese
- 1 egg
- 22.18 ml butter
- salt, to taste
- butter, for frying
- Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
- Leave the dough to rest for 30 minutes.
- Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
- Season with salt, if needed, and divide into 4 balls.
- Shape the dough into 4 balls also and roll these out to form 8 inch circles.
- Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
- Carefully press the dough flat into a circular shape until each will fill a large skillet.
- Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
- Cut each flat loaf into 4 portions and serve hot.
This variant is from Imereti region of Georgia. Really easy to make. Make sure to make it right before serving, otherwise you won't be able to experience full flavor and texture. Thank you for posting it!