Khachapuri Imeretian (Georgian Flatbread) with Chef Bonnie Morales of Kachka
These Georgian, cheese-filled flatbreads are similar to a calzone, that gets pan-fried in butter until golden brown. At Kachka restaurant in Portland, OR, they’re served with a spiced red pepper spread called adjika as well as tkemali, a ketchup-like condiment made with sour plums.
Prep
Measure and Combine the Milk, Water, Yeast and Butter
Add the ingredients to the bowl of an electric mixer set with a hook attachment then stir gently to combine and allow to set for 5 minutes to bloom or activate the yeast..
- Whole Milk(lukewarm)1 cup
- Water(lukewarm)½ cup
- Active Dry Yeast½ tsp.
- Unsalted Butter(melted)1 Tbsp.
Add the Flour and Salt and Begin Mixing
Begin mixing at low speed and gradually increase to medium low for 2- 3 minutes or until smooth. The dough will still appear quite wet.
- AP Flour3 cups
- Kosher Salt1 ½ tsps.
Stop and Scrape Down the Dough
Stop the machine and scrape down the sides and bottom of the bowl.
Continue Mixing at Medium Low Speed
Continue mixing for 2- 3 minutes. The dough will still appear quite wet.
Transfer and Proof the Dough
Place the dough into a lightly oiled bowl. Cover with plastic wrap and set aside to proof for about 1 hour or until it doubles its size.
Punch Down and Chill the Dough
Once the dough has doubled its size, remove the plastic and punch down the dough with wet hands to prevent it from sticking. Cover with plastic again and place it in the refrigerator overnight.
Remove and Temper the Dough
Remove from the fridge and bring to room temperature.
Divide and Rest the Dough
Transfer the dough to a floured surface and dust the top with more flour. Divide the dough into 4 or 8 portions depending on the batch size and roll each portion into a ball. Allow the dough to rest for about 15 minutes while preparing the filling.
Mix the Cheese Filing
While the dough rests, combine the cheeses and chopped chilantro into a bowl, then mix well and set aside.
- Cilantro Leaves(finely chopped)2 Tbsps.
- Smoked Sulguni(grated - or mozzarella or gouda)2 cups
- Feta(crumbled)¾ cup
Roll Out and Fill the Dough
On a floured surface, roll out one piece of dough at a time to form a circle 6 inches in diameter. Place some of the cheese in the center and fold the dough inward to cover the filling. Pinch the edges together and twist to seal, then flip the bundles over so the seam is on the bottom.
- Cheese Mixture½ cup
Form the Khachapuri
Dust the surface with more flour if needed and roll each stuffed portion into a circle 7 inches in diameter to seal the seam. Set aside and cover with a clean kitchen towel.
Cooking Steps
1. Add the Butter to a Preheated Pan
Preheat the pan to 350°F/ 175°C (medium), then add the butter and melt completely.
- Unsalted Butter(diced)3 Tbsps.
2. Add and Cook the Khachapuri
Place 1 khachapuri with the seam side down into the pan with the hot butter and cook for 5 minutes or until golden brown.
3. Flip and Continue Cooking the Khachapuri
Once flipped, continue cooking for 5 minutes or until golden brown on the second side.
4. Remove the Khachapuri
Transfer the khachapuri to a plate or tray and continue cooking untill finish. You may keep the cooked ones in a low oven to keep warm.
5. Serve as Desired
Sprinkle some salt over each khachapuri and enjoy warm.
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