Khachapuri is a typical Georgian bread, it is also known in the Caucasus.
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50 days of sweet flour
1 cube of yeast
1.5 dl lukewarm water
1 dl of milk
a small teaspoon of sugar
pinch of salt
two tablespoons of oil
40 days of cottage cheese or cheese
Put warm water, a spoonful of flour and crushed yeast and the sugar in a cup, stir and leave to rise for 15 to 20 minutes. Sift the flour and salt into a bowl, add the yeast, add the milk and oil and knead a soft dough. Put it in a bowl, cover with a kitchen towel and let rise for 45 minutes to an hour. Knead the dough again and divide it into three or four parts, depending on the size of the pieces of bread you want. Roll out the dough with your hands in a circle, put cottage cheese or cheese in the middle, fold the edges and pull them to the middle, make a kind of pocket. Then flatten the dough, lift the edges a little more and put a little filling in the middle. Whisk the egg (you can with a little milk or water) and brush the edges of the bread. Bake in preheated oven at 180 degrees for 20-30 minutes or until edges are golden brown. Finally, the bread can be coated in butter. Instead of cottage cheese, you can use grated hard cheese, mozzarella or feta, you can also use a mixture of these cheeses.
Toppings vary from region to region, they know about 40 different ones, often the bread is not round in shape, but shaped into an oval to form a kind of boat with pointed tops on the narrow side. In some places, just before the end of baking, they kill an egg on the cheese and then bake it to the end, then dip the crust in the yolk. The filling can also be made from minced meat.