Nana's Hachapuri or Georgian Cheese Bread.

Total Time
20mins
Prep 0 mins
Cook 20 mins

I am leaving it in grams because it is easier for me to work with when dealing with bread which needs to be exact. From Nigel Lawson's Feast. No don't ask. I won't translate grams. Zaar has a conversion button for that [wink]

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Place flour in bowl then in a separate bowl mix the yogurt and egg then mix in softened oil [or butter] using a fork or mixer. Add the baking soda and salt.
  3. Add the flour, a little at a time, until you have a very soft dough. If dough is too soft, add a little more flour. Place into a floured bowl, cover and let rest for at least 20 minute.
  4. To make filling:
  5. Crumble feta then add ricotta, grated mozzarella into bowl and mix. Now add egg and mix again. Set aside.
  6. On a heavily floured surface, take half the dough and roll it out to fit a 13-15 inch pizza pan. Place it onto pan. Spread cheese mixture onto it, leaving a small border around the entire edge.
  7. Roll out the other half of dough to fit on top. Place it over the cheese mixture. Fold in the edges to seal the cheese mixture inside, rolling to form an edge. Press all around with fork to seal.
  8. Bake for approximately 20 minutes or until golden brown. Cool until warm before you cut it.
  9. NOTE THE HALVED VERSION:.
  10. dough:.
  11. 350 g flour.
  12. 250 g low fat yogurt.
  13. 1 egg.
  14. 25 g extra virgin olive oil.
  15. 1/2 teaspoon salt.
  16. 1 teaspoon baking soda.
  17. filling:.
  18. 200 g feta cheese.
  19. 200 g ricotta.
  20. 125 g (1) mozzarella.
  21. use whole egg.
  22. Note: If using egg beaters for the filling half the amount called for to make 1 egg.

Reviews

(1)
Most Helpful

This is fabulous! Nigella Lawson includes this Georgian Cheese Bread recipe as part of a Georgian Feast Menu. It is unusual, delicious and relatively easy to make as you can prepare the dough and the filling in advance. I actually baked this on my barbecue using a pizza stone. The recipe produces a very large round loaf. You could likely serve 12 people with this, or half the recipe for 6. I also reheated it the next day in the microwave with great success (Power 2 for 40 seconds.) The recipe must be served warm to be enjoyed. If you are having a large outdoor summer party, this is a great addition.

Chef Regina V. Smith July 31, 2012

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