Khachapuri is the signature bread of Georgia, typically stuffed with cheese and topped with eggs. This version is made by combining ground mahlab with the dough to give it an almond-rose flavour
| Created by | Spinneys |
| Prep time | 30 minutes |
| Proofing time | 1½ hours |
| Cook time | 40 minutes |
| Serves | Makes 6 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 542 |
| Fat | 24g |
| Saturates | 14.4g |
| Protein | 25.9g |
| Carbs | 54.2g |
| Sugars | 8.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCombine 4 tablespoons of the milk, water and flour in a medium-sized saucepan. Whisk over a medium heat until you achieve a mashed potato texture. Set aside.
Heat the remaining milk until lukewarm. Add the yeast and stir. Allow it to sit for 10 minutes or until frothy.
In the bowl of a stand mixer, add the flour, 1 teaspoon of salt, sugar and mahlab. Whisk together then fit the mixer with a dough hook. On a low speed, slowly add the milk mixture and the flour paste. Follow with 1 egg and 1 egg yolk. Mix on medium-low until thoroughly incorporated. Gradually add the softened butter. Continue to mix the dough for 5-8 minutes until smooth.
Place the ball of dough, seam-side down, in a greased bowl. Cover the bowl with a damp towel and place in a warm area for 1½ hours.
Meanwhile, coarsely chop the mozzarella and crumble the ricotta. Finely chop the herbs and spring onions. Lightly beat 1 egg. Combine the cheeses, herbs, spring onion, egg and ½ teaspoon of salt and pepper.
Preheat the oven to 180°C, gas mark 4.
Divide the dough into 6 pieces. Working with a piece at a time, roll out to a rough oval and leave to rest for 15 minutes. Divide the filling between each oval, leaving a 2cm border. Fold in the border to form a raised edge, then pinch and twist the ends to form a boat shape. Transfer to an oven tray. Brush the edges of the dough with egg wash and place in oven.
Bake for 35-40 minutes or until golden and cooked through.
Serve immediately.
