Khachapuri (Georgian Cheese Bread) – Food Wishes

Khachapuri (Georgian Cheese Bread) – Food Wishes

July 28, 2019 100 By William Morgan


hello this is chef john from food wishes
calm with khachapuri that’s right I have
Georgia on my mind the country not the
state and that’s because of this amazing
cheese filled egg finish bread and not
only is the center filled with cheese
but what appears to be way too much
bread around the outside is actually in
fact way too much cheese so yes we’re
talking stuffed crust which you will see
a little later but first things first
and the first step on the road to catch
a prairie is making a very simple dough
which begins with some warm milk and
some warm water as well as a little
spoon of sugar and one package of dry
active yeast which we’ll go ahead and
sprinkle over the top and then as
tradition dictates we will wait a couple
minutes to make sure our yeast is alive
and then what we’ll do once we know our
yeast are reproducing and burpee and
carbon dioxide let’s go ahead drizzle in
some olive oil followed by some
all-purpose flour and then last but not
least a little bit of salt and then what
we’ll do is take a wooden spoon and give
this a mix till we form a very very very
wet and very sticky dough okay this is
like a borderline batter but that’s fine
because once we have something that
looks like this we’ll go ahead and
transfer that onto a floured surface and
we will press and knead in more flour
until we’ve achieved our desired texture
and why I want you to use this technique
even though it’s a little more difficult
is because there’s way less chance
you’re gonna add too much flour all
right if you just dump the full amount
into the bowl and mix that into a dough
ball it may or may not be too much and
you can never pull flour out of a dough
you can always add more so we’ll go
ahead and knead this for like three
minutes or so adding more flour as we
see fit until we can actually handle the
dough without it sticking to everything
okay it’s still gonna be extremely soft
but you should still be able to handle
it and form into a ball like this so
right here I was getting very close but
I decided didn’t eat a little more flour
so I sprinkled a little more on it under
and then once we get that back into a
ball shape we’ll go ahead and transfer
that into a lightly olive oil bowl at
which point we can cover this
let it rise in a warm spot for about an
hour to an hour and a half or until it
doubles in size and what we’ll do while
we’re waiting for that is move on to
prep our Georgia and cheese blend which
for the record will contain no actual
Georgian cheese unless you have
connections I don’t but what I like to
use is one part creamy mild Monterey
Jack plus one part low moisture
mozzarella and of course in the business
low moisture is a euphemism for cheap
grocery store mozzarella and then we’ll
finish up with two parts feta cheese
which means crumbling in about three
pieces this size and then what would do
is give this a toss until it’s well
mixed and because we’re gonna do a
little bit of cheese math later please
note this is one pound of cheese total
but anyway like I said we will give that
a mix and we will simply refrigerate
that until needed and then we’ll head
back to check on our dough and as you
can see it’s fully inflated but not for
long because what we’ll do is deflate it
and then we’ll transfer that onto a
floured surface and we’ll give that a
little dust and in a pressing until it’s
pressed out into some kind of uniform
shape that we can fairly evenly cut into
which I’ll do with my trusty bench
scraper
they must have tool in every kitchen by
the way and then what we’ll do as usual
is press this out into a rectangular
shape so that we can start rolling it
but we’re not going to do it on the
table this time we’re actually going to
transfer that to a flour dusted piece of
parchment paper and then we can grab a
rolling pin and we’ll attempt to roll
this out into something close to a
rectangle between 1/8 and 1/4 inch thick
and the nice thing about working on the
parchment paper is it makes it very easy
to rotate the dough plus as you’ll see
this will allow us to transfer this very
very soft dough to our pan with a
minimum amount of danger so we’ll go
ahead and roll that out into some kind
of generally rectangular shape and
finish the rectangle ation by pulling
the corners and then once we’re happy
with the size and shape it’s time to
apply the cheese and there’s two ways
you can do this you can cover the whole
surface and then roll and shape this or
you can use the stuffed crust method and
pile up your cheese in two rows an inch
or two away from each edge as I’m doing
here oh and by the way we have a pound
of cheese for two of these what
means each one gets eight ounces in four
ounces of that is going in the crust and
the other half is going in the center so
what I’m getting at is each of these
rows should theoretically have two
ounces of cheese and then what will do
once our dough’s been cheesed it’s fold
that dough over like this
and then roll towards the center okay
we’re going to do that on both sides
leaving a gap of about three or so
inches in the center and as I’m doing
this I’m kind of pulling and stretching
the dough back a little bit as I roll so
that we really have that cheese trapped
in the center of that crust and once we
have both of those sides rolled up we
will also need to seal the ends which
you can do by pressing and folding and
twisting or combination of all the above
just as long as somehow someway they get
sealed and if it feels like somehow you
have a ton of excess dough on the end
you can pinch off a little bit but be
careful don’t pull off too much we’re
gonna need that to dip in the center
later and like all big things don’t
obsess about getting this absolutely
symmetrical okay as you’ll see once he’s
come out of the oven they’re gonna look
amazing and besides they’re called cut
your Puri
not cut you’re perfect so just get him
semi symmetrical that’s all we ask and
then once we’re happy with how our sides
are rolled and our ends are sealed we’ll
take some scissors and cut this all the
way around and then we’ll use that
parchment to easily transfer this onto
our baking sheet all right so if you
just form this on the table because that
dough is so soft and these things are so
ridiculously stuffed you might screw up
the shape trying to transfer it
so the parchment makes this step very
easy plus we’re gonna bake it on
parchment anyway and then what we’ll do
once both of those are formed and panned
up is go ahead and place the rest of our
cheese mixture in the middle which again
going back to our cheese math is gonna
be exactly four ounces in the center of
each own I should mention if you want
you can brush an egg wash on these
before they get baked but I’m not going
to I think they look fine without it but
if you did want to brush a little bit on
go ahead
I mean you are after all this stuff
Curry of your contr pergi actually you
know what I should have went with Ayesha
curry since she is the chef in the
family but anyway once we’re pleased
with how those are cheesed they are
ready to transfer into the center of an
extremely hot 475 degree oven for about
15 minutes
or until they look like this and yes one
did have a little tiny bit of leakage
but I can’t even pretend to be concerned
because look at these but hang tight it
gets better because what we’ll do is
take a spoon to make sure we have a nice
well into which we’re gonna place one
crack large egg and then what we’ll do
once that’s been completed is pop those
back in our 475 oven for approximately
three to four minutes or until the eggs
are about halfway set our you see that
wiggle that’s exactly how we want them
because how these are finishes with a
couple slices of butter along with a
little shake of cayenne and the reason
we don’t want the eggs fully set is
because by the time these are buttered
and peppered and we’ve transferred one
onto a plate to eat because of all the
residual heat that egg will be perfect
and by perfect I mean still perfectly
runny and we’ll talk a little bit about
egg timing in the blog post but for now
let me go ahead and move on and show you
how to eat one of these although I bet
you could probably figure it out but
anyway what we’re supposed to do is pull
off one of the ends and we will go ahead
and bust that egg right in the yolk and
we’ll go ahead and stir all that melted
butter into our runny egg and that my
friends is just an awesome bite of food
and by the way I was so distracted about
how beautiful this was I forgot we were
supposed to also sprinkle a little salt
over the top so I did and then I
continued on with the first phase of
eating this which is dipping the non
cheese-stuffed ends into the center into
that eggy buttery cheesy goodness and as
far as the actual bread itself goes it’s
sort of a cross between a dinner roll
and a pizza crust just very interesting
and delicious in both taste and texture
alright so that’s phase one of enjoying
this and then what we’ll do once we’ve
reached the ends of our ends let’s
continue doing the same thing only using
the rest of the cheese stuffed crust
which I’m cutting in half so you can see
what’s going on and what’s going on is a
ridiculous amount of cheese stuffed in
that crust look at that take that chain
Pizza franchises that stole this idea
and if you thought those plain ends were
good dunked in the center wait until you
start working it over with this part of
the crust I mean it’s almost too much
actually not almost it is too much I
mean this is probably enough for two
people unless it’s really late
just got back from the club and then
ones probably fine but anyway that’s it
might take on controversy me getting
kind of trendy and I’m pretty sure
within like 10 years you’re gonna see
these on every single brunch and
breakfast menu in the country because
why wouldn’t they be but in the meantime
I really do hope you give this a try
soon so head over to food whooshes calm
for all the ingredient amounts of more
info as usual and as always enjoy
you