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.
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.