This Khachapuri recipe consists of a very nutritious bread originally from Georgia. It is molded in gondola and is filled with cheese and egg, giving it a very colorful and juicy appearance. Although its preparation looks complicated, the truth is that it is easy to do and you will only have to pay attention to the times of levate. For the rest, you will see what Khachapuri at home will be very satisfactory, because the result is a luxury stuffed bread with which your guests will be very impressed, nobody will resist trying a bite! Discover in recipesgratis how to make homemade Khachapuri and enjoy.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Medium |
| Ingredients to make Khachapuri: |
| 300 grams of strength flour 1 on dry bakery yeast (or 12 grams of fresh yeast) 1 glass of warm milk (it can be skimmed or lactose -free) 3 large eggs or size l 3 pinch of salt 2 Sugar pinch 15 grams of extra virgin olive oil 150 grams of grated mozzarella cheese 150 grams of Dutch cheese tender (or emmental cheese) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, nothing spicy, ideal accompany with white wine, |
Ingredients to make Khachapuri:
1. The first step to prepare this breadcraft Khachapuri is to make the dough. You can use a bakery or do it with your hands. To do this, introduce flour, milk and an egg in the kneader or in a container. Add the sugar and salt in the corners so that they do not touch the yeast. Make a hole in the center of the flour to add the yeast. Start kneading for 10 minutes.
Trick: If you make the mass of the Khachapuri bread by hand, you must also knead approximately 10 minutes.
2. When the dough is already forming, add the oil and continue kneading. The dough should look like a ball and should not be sticky, you must be able to handle it with your hands.
3. Once the khachapuri dough is ready, put it with a clean cloth or cloth on the dough, let its volume double for an hour. If the weather is too cold, it will be better to keep it raising two hours.
4. After this time, take out the dough and work for a minute on the kitchen bank, this is for the air to take out the dough. It is not necessary to knead it much more. If you stick in your hands, sprinkle flour but not too much, because the dough has to be elastic.
Trick: If you want to make a couple of Khachapuri pieces, separate the dough into two and shape two pieces. You can also keep one of them in the freezer to use it another day.
5. Prepare the grated cheese or scratch the cheese that you want most if you do not find the cheeses that we have put on the list. Mix with an egg and make a paste, remove until it is perfectly integrated.
6. stretch the dough with a roller or utensil to facilitate the extension of the mass. Give it an elongated shape and then, in the center, add the pasta you have prepared with egg and cheese. Extend slightly without reaching the ends, leave it rather in the center.
Trick: Preheat the oven at 200 ºC up and down.
7. Now, see a kind of boat, start twisting each end and ring the edges to prevent the filling from getting out. Use a tray or non -stick furnace tray or, if you don have, put a sulphurized paper sheet on the oven tray.
8. Enter the khachapuri in the oven at medium height and cook for 12 or 14 minutes, the dough will be a bit gold and the cheese will melt, take out the tray and paint with an egg around the whole dough, this will give it a shine Amazing and very good color. This amount of mass will give for a fairly large piece, they can eat 4 people.
9. Make a small hole in the center on the cheese and add the egg carefully. Returns to the oven and leaves for 10 minutes at 180 ºC with the tray in the center. The egg white must curdle but the yolk does not have to harden, it should only be tender. You can serve the table with some butter pieces on top, as the Georgians usually serve, but we decided to serve it without more, because the creaminess of the cheese It has sufficient fat.
