Georgian Khachapuri


  • 2/3 cup milk, lukewarm
  • 2 tbsp butter, softened
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp active dry yeast


  • 1 egg, lightly beaten
  • 8 oz (or 2 cups) grated cheddar cheese
  • 8 oz  Munster cheese, cubed
  • 1 tbsp butter, softened


  • 1 egg yolk
  • 1 tbsp water
Cooking Instructions:
  1. Mix all the dough ingredients together.   Knead for 10 minutes or until the dough becomes smooth and elastic.  Place in an oiled bowl and cover with lightly oiled plastic wrap.  Allow to rise for 1 hour.  If using a bread machine, combine all the ingredients in the bread pan in the order listed and set to dough.
  2. Just before the dough is done rising, mix together all the ingredients for the filling.  Season with salt and pepper if desired (I never found it necessary).
  3. After the dough rises, knock back and knead for about 1 minute.  Divide the dough into 6 equal parts.  Roll each part into a ball and then roll it into an 6 inch circle.  Spray a muffin tin with oil.  Place a dough circle into an oiled hole of the muffin tin.  There will a lot of overhang, that’s good.  Fill with the cheese filling mixture.  Gather the overhang and pinch closed.  Twist to form a top knot.  Cover with lightly oiled plastic wrap and allow to rise for 20-30 minutes.
  4. Preheat the oven to 350°F.  Mix the egg yolk and water together for the glaze.  Brush over the tops of the muffins.  Place in the oven and back for 25-30 minutes until the tops are golden brown.  Remove from the oven and allow to cool for 2-3 minutes in the muffin tin.  Remove and allow to cool on a wire rack.  Enjoy immediately  or refrigerate and reheat in a toaster oven.  Don’t forget to go for second helpings!


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