This cheese-filled pastry, which has its origins in Georgia in Eurasia, literally cries out to be served with chillies. Like its distant cousin, the pizza, these pastries are taken to a new level when served with chilli flakes andChilli oil. This particular version with eggs is called a Khachapuri Adjaruli. Fantastic comfort food that your family and friends will adore
Ingredients
Sugar – 3 and ½ teaspoons
Yeast- 14 grams
All-purpose wheat flour – 800 grams ( plus a little more for kneading and rolling the dough)
Salt - 1 teaspoon
Butter – 155 grams ( must be at room temperature)
Olive oil – one teaspoon
Milk – one cup
Shredded cheese – 750 grams ( Cheddar, mozzarella or emmenthal)
Egg yolks - four
Chilli flakes - 1 tablespoon ( Aleppo or similar)
Instructions
Heat one cup of milk the milk to 45 degrees Celsius
Place half the milk into a mixing bowl. Sprinkle the yeast over the milk and add half a teaspoon of the sugar. Stir until dissolved. Allow yeast mixture to stand for 10 minutes then add the rest of the milk and sugar. Stir to combine
Add the flour to a large mixing bowl. Add salt and mix well. Create a well in the centre of the flour and pour the yeast mixture into it. Add 125 grams of butter.
Using your hands combine the ingredients above and form into a dough ball.
Dust a rolling board with some flour. Now knead the dough ball until it has become elastic ( about 10 -15 minutes) Place the kneaded dough ball into an oiled glass bowl and cover with shrink film. Place in a warm spot and allow the dough to prove until double in size. (About an hour}
When it reaches this stage, knock the dough down by punching it with your fists. Allow it to once again rise for about an hour
While the dough is rising for the second time preheat the oven to 220 degrees Celcius
Once it has risen divide the ball into four pieces and form into oval shapes with your hands
Roll out the dough on a lightly dusted rolling board
Place on a lined baking tray
Sprinkle the cheese over the formed ovals
Form edges to the dough pieces by folding them up and over to create a border. Partially cover the cheese closest to the edges when making the borders. Pinch the dough at either end so that they form points then fold over
Brush the exposed dough with olive oil and place the Khatchapuris into the oven
Bake for 15 to 20 minutes until golden
Remove from the oven add a tablespoon of butter in the centre of the cheese. Place the egg yolk on top of this
Place the Katchapuris back in the oven for a further minute
Remove from the oven and sprinkle with the chilli flakes
Serve
Notes
This recipe yields 4 portions of approx 400 to 500 grams