Khachapur’y – Georgian Cheese Bread Recipe
Everyone loves cheese and bread, but the good people of Georgia take this simple combination to a whole new level. Considered one their national dishes Khachapur’y takes cheese on toast to a whole new level. I was lucky enough to take my first bite at Tamada in North London on Eating London from A to Z.
For the Cheese Filling
- 250g Sulguni cheese, shredded (if you can’t get this Georgian cheese most rubbery cheese will do. A Gouda might be good.)
- 250 g soft goats cheese (ricotta will work too)
- 2 tablespoons of butter, softened
- 1 egg, beaten
1 .Combine both cheeses, the butter and egg in large mixing bowl. Knead vigorously until texture is smooth and consistent. Shape into a thick ball.
For the dough
- 1/2 teaspoon of sugar
- 2 sachets of dry yeast
- 300 ml warm milk
- 500g flour
- 2 teaspoons salt
- 50g butter (leave it at room temperature to soften)
1. Sprinkle the yeast and the sugar over the milk in small, shallow bowl. Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in volume. (5 to 10 minutes.)
2. Combine the flour, 1 tablespoon of sugar and salt in large mixing bowl. Mix through with your fingers and then add the milk-yeast mixture and softened butter.
3. Beat vigorously with large spoon until you get a smooth dough. Form into ball and place on a flat floured surface. Knead with your hands for 10 minutes making sure to keep your hands well floured, while adding more flour or water as needed to create medium stiff dough.
4. When dough is smooth and stretchy, place in large bowl. Cover with cling film or a tea towel let it rise for an hour in a warm place. The dough will doubled in volume be nice and springy when you prod it.
5. With floured hands split the dough in two balls and roll into two disk about 10 inches wide and a quarter thick.
6. Dollop half of the cheese mixture into the middle of each circle, and pull the dough up around the cheese, folding and pinching it into a a sealed seem. Pat down on the top until evenly flat.
7. Heat a large cast iron skillet/griddle pan over low heat for 3 mins.
8. With kitchen paper lightly wipe the skillet with melted butter. Place the breads seam side up into the pan. Cover then cook for 15 mins over very low heat, shaking the pan occasionally to stop the bread sticking. If you pan is not big enough for two do them one at a time.
9. Uncover flip the breads over, recover & cook over low heat until the bread is a deep golden brown. (another 10 mins)
10. Remove from the heat, lightly brush top of bread with molten butter & allow bread to stand for 5 mins.
11. Slice with a sharp knife and serve warm.