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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.

4

Servings

510 Mins

Prep Time

40 Mins

Cook Time

Prep

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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.
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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.
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Stop and Scrape Down the Dough

Stop the machine and scrape down the sides and bottom of the bowl.

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Continue Mixing at Medium Low Speed

Continue mixing for 2- 3 minutes. The dough will still appear quite wet.

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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.

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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.

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Remove and Temper the Dough

Remove from the fridge and bring to room temperature.

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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.

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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
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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
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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.

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Cooking Steps

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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.
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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.

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3. Flip and Continue Cooking the Khachapuri

Once flipped, continue cooking for 5 minutes or until golden brown on the second side.

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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.

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5. Serve as Desired

Sprinkle some salt over each khachapuri and enjoy warm.

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