Best Nanas Hachapuri Or Georgian Cheese Bread Recipes

NANA'S HACHAPURI OR GEORGIAN CHEESE BREAD.

Steps:

• Preheat oven to 425°F.
• Place flour in bowl then in a separate bowl mix the yogurt and egg then mix in softened oil [or butter] using a fork or mixer. Add the baking soda and salt.
• Add the flour, a little at a time, until you have a very soft dough. If dough is too soft, add a little more flour. Place into a floured bowl, cover and let rest for at least 20 minute.
• To make filling:
• Crumble feta then add ricotta, grated mozzarella into bowl and mix. Now add egg and mix again. Set aside.
• On a heavily floured surface, take half the dough and roll it out to fit a 13-15 inch pizza pan. Place it onto pan. Spread cheese mixture onto it, leaving a small border around the entire edge.
• Roll out the other half of dough to fit on top. Place it over the cheese mixture. Fold in the edges to seal the cheese mixture inside, rolling to form an edge. Press all around with fork to seal.
• Bake for approximately 20 minutes or until golden brown. Cool until warm before you cut it.
• NOTE THE HALVED VERSION:.
• dough:.
• 350 g flour.
• 250 g low fat yogurt.
• 1 egg.
• 25 g extra virgin olive oil.
• 1/2 teaspoon salt.
• 1 teaspoon baking soda.
• filling:.
• 200 g feta cheese.
• 200 g ricotta.
• 125 g (1) mozzarella.
• use whole egg.
• Note: If using egg beaters for the filling half the amount called for to make 1 egg.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
• Leave the dough to rest for 30 minutes.
• Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
• Season with salt, if needed, and divide into 4 balls.
• Shape the dough into 4 balls also and roll these out to form 8 inch circles.
• Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
• Carefully press the dough flat into a circular shape until each will fill a large skillet.
• Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
• Cut each flat loaf into 4 portions and serve hot.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
• Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
• Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.
• Punch down dough, shape into a ball, and roll to a 20″ circle. Ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
• Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together in the center to make a rough knob.
• Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
• Beat together egg white and water with a fork. Brush top of dough with glaze.
• Bake in a preheated 375F oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
• Cool on rack at least 45 minutes before cutting into wedges.