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.
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..
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.
Stop the machine and scrape down the sides and bottom of the bowl.
Continue mixing for 2- 3 minutes. The dough will still appear quite wet.
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.
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 from the fridge and bring to room temperature.
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.
While the dough rests, combine the cheeses and chopped chilantro into a bowl, then mix well and set aside.
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.
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.
Preheat the pan to 350°F/ 175°C (medium), then add the butter and melt completely.
Place 1 khachapuri with the seam side down into the pan with the hot butter and cook for 5 minutes or until golden brown.
Once flipped, continue cooking for 5 minutes or until golden brown on the second side.
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.
Sprinkle some salt over each khachapuri and enjoy warm.
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