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Prep Time1 Hour
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Cook Time1 Hour
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Serving4 People
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Khachapuri is an integral part of the Georgian feast. There are many varieties in Georgia. Types and ingredients differ according to the regions. I shall start with Megruli Khachapuri – Megrelian Cheese bread. As the naming tells us, this type of Khachapuri originates from Samegrelo (West part of Georgia). However, even in Samegrelo, you can find different sub-varieties of the dish.
My mother is a Megrelian woman. Thus, when I visited my granny in the village, she always baked us Megruli Khachapuri and I always loved to watch and observe the process.
I shall go further about Khachapuri in my articles later on. Now, let’s move on to the recipe of Megruli Khachapuri – Megrelian Cheese bread.
P.S. If you are abroad and you are not able to find neither fresh Georgian Cheese nor Sulguni, you can use the popular combination of Mozzarella and Feta – see the example.
Ingredients
Directions
Assemble dry ingredients in a bowl (flour, salt, yeast) and toss it well.
Pour lukewarm milk in a bowl of dry ingredients and mix it either with your hands or with a spatula. Add oil (As usual, they use sunflower oil)
Knead the dough and put it aside for 45-50 minutes for proofing.
Sprinkle the flour on the table or kneading board and put the dough on it.
Meanwhile, mash the fresh cheese with your hands and mix it with an egg yolk.
Divide the dough into 4-5 parts (or less if you want bigger size Khachapuri)
Roll the divided dough, spread about 200-250 g cheese in it, and close up.
Grease it with milk and egg yolk mixture. (if you have leftover cheese, you can add it to this mixture and spread on top).
Bake Khachapuri for 12-15 minutes at 220C and then spread butter on it.
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