Nino's Khachapuri
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Part 1: Khachapuri Dough
- 3 1/3 Cups All-Purpose Flour, sifted, plus more as needed
- 1 1/3 teaspoons Kosher Salt
- 1 1/3 teaspoons Sugar
- 1 1/3 teaspoons Instant Dry (or rapid-rise) Yeast
- 1 1/3 Cups Water, warmed
- 4 Tablespoons Sunflower or Vegetable Oil, plus more for greasing
Part 2: Khachapuri Filling
- 5 1/3 ounces Feta Cheese, crumbled or grated
- 5 1/3 ounces Whole Milk Ricotta
- 16 ounces Low-Moisture Whole Milk Mozzarella, shredded (4 Cups)
- 1 Large Egg
- 2 2/3 Tablespoons Water
- 1 1/3 teaspoons All-Purpose Flour
Part 1Khachapuri Dough
Ingredients
- 3 1/3 Cups All-Purpose Flour, sifted, plus more as needed
- 1 1/3 teaspoons Kosher Salt
- 1 1/3 teaspoons Sugar
- 1 1/3 teaspoons Instant Dry (or rapid-rise) Yeast
- 1 1/3 Cups Water, warmed
- 4 Tablespoons Sunflower or Vegetable Oil, plus more for greasing
Directions
- In a medium bowl, combine flour, salt, sugar, and instant dry yeast.
- Make a well and add warmed water and oil.
- Start mixing with a wooden spoon, then switch to using your hands once the dough comes together.
- Knead until the dough is soft and elastic (it should be softer than your earlobe when pinched). If the dough is too wet, add a bit more flour; if too dense, add a bit more water.
- Once kneaded, pour some oil into your hand and grease the sides of the bowl, forming the dough into a ball.
- Cover with a damp clean kitchen towel and let it rest in a warm place.
- After about 1 hour, or when the dough has doubled in size, carefully grab an edge and stretch it over itself towards the opposite side.
- Repeat with remaining edges, turn the dough over, and gently form it into a ball.
- Set aside for 30 minutes before use.
Part 2Khachapuri Filling
Ingredients
- 5 1/3 ounces Feta Cheese, crumbled or grated
- 5 1/3 ounces Whole Milk Ricotta
- 16 ounces Low-Moisture Whole Milk Mozzarella, shredded (4 Cups)
- 1 Large Egg
- 2 2/3 Tablespoons Water
- 1 1/3 teaspoons All-Purpose Flour
Directions
- In a medium bowl, mix feta, ricotta, shredded mozzarella, 1 egg, water, and all-purpose flour.
- Stir until thoroughly combined.
- Divide into four sturdy balls and set aside.
Assembly
- Prepare the dough
- While the dough is rising, prepare the filling and set aside.
- Place an overturned rimmed baking sheet or pizza stone inside the oven and preheat it to 450°F.
- Crack 4 eggs into separate small bowls.
- Cut four 5x8-inch pieces of parchment paper and set aside.
- Punch down the dough and transfer it to a well-floured surface. Divide into four equal pieces.
- Take one piece (keeping the others covered) and gently round it out with your fingers into a 4 to 5-inch circle. Use a rolling pin to roll it out to a 10-inch circle, keeping the edges slightly thicker than the center.
- Take one edge of the circle and tightly roll it toward the center about a third of the way. Repeat with the opposite side. Pinch and twist the ends, pulling outward slightly, and pinch again to seal—forming a boat shape.
- Lightly flour a piece of parchment paper and place the shaped dough on top.
- Take one of the cheese balls, place it in the center of the cavity, and press it down lightly to spread and pack the cheese evenly. Repeat with the remaining dough and filling.
- Carefully remove the baking sheet from the oven (skip this if using a pizza stone). Holding the edges of the parchment paper, transfer the khachapuri onto the hot baking sheet (or stone).
- Bake for 11 to 12 minutes, until the dough is lightly golden and the cheese is melted. Remove from the oven.
- Working with one khachapuri at a time, carefully make a well in the cheese with a fork. Slide an egg into the well, being careful not to break the yolk. Return to the oven and bake for 3 to 4 more minutes, until the egg whites have set and the khachapuri is deep golden brown.
Notes
- We can thank Princess Nino for this glorious recipe from her homeland!
Category: Dinner