Gurian Khachapuri

Ingredients

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• For the cheese filling: For the cheese filling:
• 300g (10.5 oz) sulguni cheese, grated 300g (10.5 oz) sulguni cheese, grated
• 200g (7 oz) imeruli cheese, grated 200g (7 oz) imeruli cheese, grated
• 1 egg 1 egg
• 2 tbsp fresh parsley, chopped 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped 1 tbsp fresh dill, chopped
• 1/2 tsp ground black pepper 1/2 tsp ground black pepper

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt for the dough. Gradually add warm water and vegetable oil while kneading until a smooth and elastic dough forms. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
2. 2.
   In a separate bowl, mix together the grated sulguni cheese, imeruli cheese, egg, chopped parsley, dill, and ground black pepper for the filling. Set aside.
3. 3.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
4. 4.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle, approximately 30cm (12 inches) in diameter.
5. 5.
   Place half of the cheese filling in the center of one dough circle, leaving a border around the edges. Fold the edges of the dough over the filling, creating a boat-like shape. Pinch the edges to seal.
6. 6.
   Repeat the same process with the remaining dough and cheese filling.
7. 7.
   Transfer the khachapuri onto the prepared baking sheet and bake for 20-25 minutes or until the bread turns golden brown and the cheese filling is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.
9. 9.
   Slice the Gurian Khachapuri into wedges and serve warm.

Treat your ingredients with care...

• Sulguni cheese — If you can't find sulguni cheese, you can substitute it with a combination of mozzarella and feta cheese to achieve a similar taste and texture.
• Imeruli cheese — If imeruli cheese is not available, you can replace it with any other semi-soft cheese that melts well, such as Monterey Jack or Colby.
• Fresh herbs — Feel free to experiment with other fresh herbs like cilantro or basil to add your own twist to the dish.

Tips & Tricks

• For a richer flavor, you can add a small amount of crumbled feta cheese to the filling mixture.
• Serve the Gurian Khachapuri with a dollop of butter on top for an extra indulgent experience.
• If you prefer a spicier version, sprinkle some red pepper flakes on top before baking.
• To reheat leftovers, place the khachapuri in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through.
• Experiment with different cheese combinations to create your own unique flavor profile.

Serving advice

Serve the Gurian Khachapuri warm as a main course, accompanied by a fresh salad or pickled vegetables. It is best enjoyed by tearing off a piece of the bread and dipping it into the melted cheese.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or dill, on top of the khachapuri before serving. The vibrant green color will add a pop of freshness to the dish.