Imagine biting into a golden, buttery bread that oozes with creamy cheese and perfectly seasoned potatoes - welcome to the world of Ossetian Khachapuri! This mouthwatering Georgian delicacy is more than just a bread; it's a comfort food that will transport your taste buds to the rugged mountains of the Caucasus. Whether you're a passionate foodie or a curious home cook, this recipe promises to turn your kitchen into a flavor paradise that will have everyone begging for seconds.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Georgian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup water
- 1 tablespoon yeast
- 2 medium potatoes, boiled and mashed
- 1 cup cheese, crumbled
- 1 egg
- 1 tablespoon butter
Instructions
- In a large mixing bowl, combine the flour and salt. Create a small well in the center of the dry ingredients.
- Dissolve the yeast in lukewarm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and active.
- Pour the yeast mixture into the flour well and gradually mix to form a soft, elastic dough. Knead the dough for about 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for approximately 45-60 minutes, or until it doubles in size.
- While the dough is rising, prepare the filling by mixing mashed potatoes, crumbled cheese, and a beaten egg until well combined. Season with salt and pepper to taste.
- Once the dough has risen, punch it down and divide it into 4 equal portions.
- Roll out each portion into a circular shape about 1/4 inch thick on a floured surface.
- Place a generous portion of the potato-cheese mixture in the center of each dough circle, leaving a small border around the edges.
- Carefully fold the edges of the dough over the filling, creating a sealed pocket. Pinch the edges to ensure a tight seal.
- Brush the tops of the khachapuri with melted butter to ensure a golden, crispy crust.
- Preheat the oven to 425°F (220°C) and place the khachapuri on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the bread turns golden brown and the cheese filling is hot and bubbly.
- Remove from the oven and let cool for 5 minutes before serving. Serve warm as a main dish or appetizer.
Tips
- Temperature is key! Ensure your yeast water is precisely lukewarm (around 110°F) to activate it perfectly without killing the yeast.
- Knead the dough thoroughly - those 8-10 minutes of kneading are crucial for developing the right gluten structure and achieving that perfect, soft texture.
- Let the dough rise in a warm, draft-free area. Cover it with a damp cloth to prevent the surface from drying out.
- For extra flavor, experiment with different cheese varieties like feta, mozzarella, or a local sharp cheese.
- Don't skip brushing the tops with melted butter - this creates that irresistible golden, crispy crust that makes khachapuri truly spectacular.
- Allow the bread to rest for 5 minutes after baking to let the cheese settle and make cutting easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 65mg
