Khachapuri

Recipe

Ingredients

Dough

- 2 cups of flour
- 1.5 teaspoon of baking powder
- 4/5 cup of yogurt
- 1 tablespoon of sugar
- 1 tablespoon of olive oil
- 1/2 cup of warm milk
- 2 pinches of white pepper
- 1/2 teaspoon of salt

Filling

- 1/2 lb. of grated feta
- 1/3 lb. of grated mozzarella
- 1/4 lb. of ricotta or 1/3 lb. of grated Gouda
- 2 tablespoons of plain yogurt
- pepper
- salt (not too much as feta is already salty)
- eggs + butter (for adjaruli khatchapuri only)

Preparing the dough

Mix all the dry ingredients in a bowl with a spoon.
Add yogurt and oil and knead, adding the milk gradually until light and smooth.
Form a ball, cover with a plastic wrap and refrigerate 1 hour.
Mix all ingredients for the filling (except butter and eggs) and reserve.

Shaping and preparation of the Imeruli khatchapuri

Divide dough into 8 balls of equal size.
Roll out each ball of dough into a 10-inch diameter circle.
Place the stuffing in the center of the circle.
Fold the edges to the center by welding each side to the other.
Turn dough on the other side.
Spread dough gently with rolling pin until you get a circle about 20 cm in diameter.
Do not press too hard with the rolling pin as stuffing might come out.
Heat a nonstick lightly oiled skillet over low heat.
Put in a khachapuri and cover.
When the first side is golden brown, turn over and cook the other side, always covered with the lid.

Shaping and preparation of adjaruli khachapuri

Preheat oven to 410 F.
Spread the dough, giving it the shape of a gondola.
Add the cheese filling in the center.
Brush the edges of the gondola with egg yolk.
Bake for 15 to 20 minutes.
Open the oven, break an egg in the center of the gondola on top of the melted cheeses.
Cook the egg for a few minutes.
Monitor the cooking of the egg which must not dry. The yolk should stay liquid.
Put a knob of butter on top as the khachapuri comes right out of the oven. Serve hot.