A while back I mentioned a batch of khachapuri that I had made, but I didn’t go into detail about them because I was seriously distracted by the gougères I was making at the same time. Last week I made them again, though, so I thought I’d do some fuller coverage.
Khachapuri are cheese-and-egg filled flatbreads from the Republic of Georgia. The bread itself is a yogurt and white flour dough which is very simple to make and very tasty as well. The variety I always make are the “emeruli khachapuri” out of Flatbreads and Flavors; the book has some variations stuffed with red beans or potatoes, but I haven’t really branched out yet – these are too good.
from Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid
The full recipe makes 8 flatbreads. The breads are very filling, so I usually just make a half batch, which works fine. Leftovers are tasty for breakfast, too.
for the dough:
- 3 to 4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups plain yogurt
for the filling:
- 4 oz cheddar or mozzarella cheese, finely grated
- 2 oz feta cheese, crumbled
- 2 Tbsp plain yogurt
- 1 egg
Preheat the oven to 450°. Continue reading