Hearty khachapuri with eggs, milk and cheese
This appetizing khachapuri pastry with a filling of spicy cheese and boiled eggs is also called “gwozeli” and is prepared in Georgia for the Christmas holiday table.The soft yeast dough and savory filling make a wonderful combination that tastes delicious.
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- 250 ml milk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dry yeast
- 2 tbsp. butter
- 500 g flour
- 1 tbsp vegetable oil
- 600 g suluguni cheese
- 5 eggs
- Mix warm milk with salt, sugar and yeast.
- Let this mixture stand in a warm place for 10-15 minutes.
- Melt butter, add to flour.
- Add milk mixture and knead the whole thing into a soft, smooth dough.
- Coat dough on all sides with vegetable oil.
- Roll into a ball and cover with plastic wrap.
- Let rest in a warm place for 1½-2 hours.
- Coarsely grate suluguni.
- Hard boil 4 eggs, let cool, peel and cut lengthwise into 2-4 pieces.
- Preheat oven to 200 °C.
- Line baking sheet with baking paper.
- Beat remaining egg in a bowl with a fork.
- Once dough has doubled in volume, knead dough again and divide into four portions.
- Roll out each portion of dough into patties 3-4 mm thick.
- Spread some cheese on one half of the patty, about 1 cm from the edge.
- Place the eggs on top.
- Brush edge of flatbread with beaten egg and fold flatbread in half.
- Pinch the edges together.
- Prepare remaining khachapuri in the same way.
- Place prepared khachapuri on baking sheet and brush with beaten egg.
- Prick each piece lightly with a fork.
- Bake khachapuri in preheated oven for 20-30 minutes until golden.
If desired, 300 g of the suluguni cheese can be substituted with imereti cheese.
- Baking tray
- Pastry roller
- Cling film
- cutting board