Khachapuri (Georgian Cheese Bread)
Khachapuri is Georgia's famous cheese-filled bread, and this version seals a salty, smoky filling between two thin sheets of yeast dough. Feta brings tang, smoked provolone adds depth and a good melt, and Parmesan rounds it out. Georgian cooks often use homemade cheese, so you can swap that in if you like. The dough is simple enough to mix with a fork, and the buttered top bakes to a deep golden crust.
Instructions
Dissolve the sugar in the warm water in a large bowl, then stir in the yeast and leave it for 5 minutes.
Add the eggs, flour and salt, and mix with a fork until the dough is too stiff to stir. Turn it out onto a floured surface and knead by hand for about 5 minutes, adding flour whenever it sticks, until the dough is smooth.
Put the dough in a greased bowl and leave it in a warm place for about 30 minutes, or until doubled in size. Punch it down and let it rise a second time.
While the dough rises, mix the cheeses and the remaining eggs in a separate bowl to make the filling. Preheat the oven to 350°F.
Divide the risen dough in half. Roll one half out to the size and shape of your cookie sheet and lay it carefully on the greased sheet.
Spread the filling evenly over the dough, stopping ½ inch from the edge. Roll out the second half to the same size and lay it over the cheese. Moisten the edges with water and press them together to seal.
Bake at 350°F for 10 minutes, then brush the top generously with butter. Return it to the oven until the crust is golden brown.
Cut with a pizza cutter or knife. It can be served hot, cold, or reheated in the microwave.
Make it personal.
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