Georgian Cheese-Filled Bread Boat
This fiery twist on the iconic Georgian khachapuri combines tradition with a kick of heat. The tender, yoghurt-enriched dough is shaped into a boat-like vessel that cradles a generous filling of molten cheeses and enhanced with a scattering of red chilli flakes that infuse the cheese mixture with a warming heat. As the bread bakes, it puffs up golden around the edges while the spicy cheese filling melts into a bubbling pool. The show-stopping moment comes when a fresh egg is cracked into the center, its yolk creating a rich sauce that, when stirred into the hot, spicy cheese, creates a luxurious blend of creamy and fiery flavors. The crust is finished with a brush of butter, making each tear-and-dip experience a perfect balance of crusty bread, spicy cheese, and runny egg
- Serves: 4
- Serving size: 100g
- Fat: 21 grams
- Saturated fat: 13 grams
- Carbohydrates: 33 grams
- Sugar: 1.9 grams
- Sodium: .82 grams
- Fiber: 1.6 grams
- Protein: 14 grams
- 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)
- 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
Keyword: Kachapuri with chillies
Image credit
Marco Verch /CC by 2.0 / via Flikr
Marco Verch /CC by 2.0 / via Flikr
