Khachapuri

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup warm water
• 1/4 cup plain yogurt
• 1 large egg
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup sulguni cheese, crumbled
• 1/4 cup imeruli cheese, crumbled

Method

1. 1In a large mixing bowl, combine the flour, warm water, yogurt, egg, yeast, and salt, and mix until a shaggy dough forms, about 5 minutes.
2. 2Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic, developing a subtle sheen.
3. 3Divide the dough into 4 equal pieces and shape each into a ball, then use a rolling pin to flatten each ball into a thin circle, about 1/8 inch thick.
4. 4Place the dough circles on a baking sheet lined with parchment paper, leaving about 1 inch of space between each circle.
5. 5Spoon the crumbled sulguni and imeruli cheeses into the center of each dough circle, leaving a 1/2 inch border around the edges.
6. 6Fold the edges of the dough over the cheese, forming a boat shape, and brush the tops with the melted butter.
7. 7Bake the Khachapuri in a preheated oven at 400°F for 15-20 minutes, until the crust is golden brown and the cheese is melted and bubbly.
8. 8Remove the Khachapuri from the oven and let cool for 5 minutes before serving.

Nutrition per serving