GEORGIAN KHACHAPURRI BREAD

For 4 portions of khachapurri

1 tsp dry yeast

¾ cup (185ml) lukewarm water

1½ cups (225g) whole spelt flour

½ teaspoon fine salt

 

1 cup of cottage cheese or mozzarella di bufala, torn

½ cup grated pecorino Romano

1 cup Greek feta made of goat and sheep cheese

sea salt and freshly ground black pepper

4 eggs, separated, each in separate cup

4 tbs butter, cut in 4 rectangles

chives, minced

nigella seeds 

Move over pizza, there is a new king in town. And this king is khachapurri. There have apperaed many,  new,  Middle Eastern restaurants or bakeries in this place. They make the new kind of bread. Georgian bread, named khachapurri. Baked in a special oven it arrived in three versions: plain, stuffed with cheese or meat. Utterly delicious. Yet, what I wanted to make is the khachapurri in the shape of a boat with cheese and an egg on top. Irresistible.

Combine water, flour and yeast and put aside in a warm place for 10 minutes or until bubbles appear. Add salt and stir until thr dough comes together. Cover with a clean tea towel and set aside in a warm place for 20–30 minutes or until the dough has doubled in size. You can leave the dough in the refrigerator overnight for the dough to get fermented.

Preheat the oven to 200°C (425°F). Divide the dough into 4 portions. Place the  square shape rolled pizza dough on a baking paper on an oven tray. Roll the sides to form a rind and bind them at the both ends, the  khachapurri will look like on the photos. Place the grated, mixed cheeses in the middle. Season with salt and pepper and drizzle with olive oil. You may smear the rinds with the egg yolk. Cook for 30 minutes until crisp and golden all over, remove the khachapurri from the oven, make an indentation in the cheeses and place the eggwhite in this hole. Return in the oven for the egg white to set. Remove the tray from the oven, and place the egg yolks with 1 tbs butter on top of the egg whites. Season with salt, I scattered some chives and nigella seeds on top.

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