Mingrelian Khachapuri

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) bread flour 1 cup (125g) bread flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 200g sulguni cheese, grated 200g sulguni cheese, grated
• 100g feta cheese, crumbled 100g feta cheese, crumbled
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 45g (2g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, bread flour, and salt. Make a well in the center and pour in the yeast mixture and vegetable oil.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
6. 6.
   In a medium bowl, combine the grated sulguni cheese, crumbled feta cheese, and melted butter. Mix well to create a creamy cheese filling.
7. 7.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a circle, approximately 10 inches in diameter.
8. 8.
   Spread half of the cheese filling onto one half of each dough circle, leaving a small border around the edges.
9. 9.
   Fold the other half of the dough over the filling and pinch the edges to seal.
10. 10.
    Transfer the khachapuri onto the prepared baking sheet and bake for 20-25 minutes or until the crust is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Sulguni cheese — If sulguni cheese is not available, you can substitute it with a combination of mozzarella and feta cheese to achieve a similar flavor and texture.
• Feta cheese — Opt for a high-quality feta cheese that is creamy and tangy for the best results.
• Active dry yeast — Ensure that the yeast is fresh and active to ensure proper rising of the dough.
• Bread flour — The addition of bread flour helps to create a chewier texture in the dough. If you don't have bread flour, you can use all-purpose flour instead.

Tips & Tricks

• For a more pronounced tangy flavor, you can add a small amount of grated lemon zest to the cheese filling.
• Serve Mingrelian Khachapuri warm for the best taste and texture.
• If you prefer a spicier version, you can add a pinch of red pepper flakes to the cheese filling.
• Experiment with different types of cheese for the filling, such as mozzarella or cheddar, to create your own unique twist on this classic dish.
• Leftover khachapuri can be reheated in the oven or toaster oven for a few minutes to regain its crispiness.

Serving advice

Mingrelian Khachapuri is best served fresh and warm. Cut it into slices and serve it as a main course or as part of a brunch spread. Pair it with a fresh salad or pickles to balance the richness of the cheese filling.

Presentation advice

To enhance the presentation of Mingrelian Khachapuri, sprinkle some fresh herbs, such as parsley or dill, on top of the cheese filling before folding the dough. This adds a pop of color and freshness to the dish. Serve it on a wooden board or a decorative platter to showcase its rustic charm.