30 May 2012

Recipe a Day: Georgian Khachapuri

This is probably my oldest's favorite thing to eat.  That's unfortunate since it doesn't have much about it except for the flavor that makes it worth eating, but I make it every couple of months anyway.  The photos show a doubled recipe which I almost never make; usually I make the way I've written it below.

I forgot to start taking pictures at the beginning.  Sorry about that.

Wheat flour works for this, although it's a little hearty for it. 

Here's what you'll need:

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 3/4 cup yogurt
  • 1 cup flour
  • 1/2 cup flour mixed with 1/4 tsp each of baking soda and salt
  • About 2-3 cups grated or crumbled cheese (feta and mozzarella are a good mix)
  • 1 small egg, beaten

Preheat the oven to 400 and make the dough.  Combine the 3 tablespoons olive oil and 3 tablespoons flour, then add the yogurt.  Mix in the 1 cup of flour, then add the 1/2 cup flour with the soda and salt.  The dough will be fairly soft but not too sticky.  You can cover it and let it sit for up to two hours (preheat the over later in that case, obviously), or use it right away.

Combine the cheeses and the egg. The eggs here have dark-colored yolks, so this looks yellower than yours probably would, unless you're using free-range eggs.

Roll the half the dough out on a lightly-floured surface.


This is rolled out thinner than it needs to be, but that's okay.  An 8-inch circle is fine.  It doesn't matter if it's round at the point.  Anyway, put half the cheese in the middle, leaving an inch or two around the edges.

Then fold the dough over the cheese to make a packet.

Keep folding.

Then I usually press it gently to seal it all together.  If you want to, you can shape into a neat circle.  Personally, I don't care.

Place on a baking sheet and repeat with the rest of the dough and the cheese.  If there's a hole in one side or the other, put that side up.

They'll bake at 400 for about 20 minutes.  You can also cook them on the stove, covered in a lightly-buttered skillet, over medium-low heat for about 10 minutes per side till golden.

See?  I don't care about the shape.  They'll puff up and turn golden when they're done.  If you're lucky, a little cheese will have oozed out and you can eat the crunchy bits.  I usually use a pizza cutter to cut these into fourths before serving.  These are good as a side dish because a little goes a long way.



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