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Khachapuri with 3 Cheese Filling

This, a Georgian filled flat bread that resembles an open calzone,  was one of our favourite things to eat in the two years that we called Moscow, Russia home. Let’s face it, it’s not the most healthiest dish out there but so worth every ounce of fat and cholesterol in there.

Makes: 4

 

Ingredients for the Dough:

 

1 sachet Active Dry East

¼ teaspoon Sugar

¾ cup lukewarm Water

2 tablespoons Vegetable Oil

2 ¼ cups All-Purpose Flour

½ teaspoon Salt

Cornmeal for dusting the baking tray

 

Ingredients for the Filling:

 

280g Mozzarella Cheese, grated

227g Feta Cheese, crumbled

170g Cottage Cheese

8 tablespoons unsalted butter, room temperature

1 large Egg

Salt to taste

Method for the Khachapuri:

1. Using a large bowl, combine the yeast, sugar and  ¼ cup of water. Let stand for 5 minutes until foamy.

2. Add the remaining water, the oil, 2 ¼ cups of flour and salt and mix well.

3. Transfer the dough to a floured surface and knead until smooth and elastic. This will take 5 to 10 minutes.

4. Shape the dough and place into a bowl, cover with a kitchen towel and let rise in a warm place for about 1 ½ hours.

5. Thirty minutes before you bake the khachapuri, pre-heat the oven to 220°C.

6. Lightly oil an oven tray and sprinkle with the cornmeal.

7. Punch the dough down and divide into 4 pieces.

8. Shape each piece into  an oval and let stand for 10 minutes.

9. Meanwhile mix the mozzarella, feta, cottage cheese, butter egg and salt together with a fork.

10. Roll out the ovals into a boat shape, about 20cm long and 15cm wide in the middle.

11. Divide the filling into four equal parts and spread it over the  dough boats.

12. Bring the edges of the boat in, to create a standing border and then pinch the two long ends.

13. Transfer the boats to the baking tray.

14. Bake until crust is golden brown and the cheese are bubbling and gooey. 12-17 minutes.

Tips: Do not shorten the time that you need to knead the dough, the longer the better, the dough needs your loving touch for some time,  to make it perfect.

Crack an egg on one of the boats about 4 minutes before you take it out of the oven…this is really tasty and done often.

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About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

2 responses »

  1. oh my gosh. this looks like just the carbohydrate trouble I most like to indulge in. 🙂

    xoxo,
    ~M

    Reply

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