1 Serving

1 Serving

INGREDIENT

For the flatbread:

½ cube yeast

50 ml lukewarm water

400 g wheat flour, type 550

150 ml lukewarm milk

3 tbsp olive oil

Pinch of salt

1 egg

For the filling:

300 g Sulguni (brined Georgian cheese)

or alternatively

200 g mozzarella

200 g sheep's cheese

Allergens are marked in bold

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Step 1

Step 1

Dissolve the yeast in the lukewarm water. Sieve the flour into a bowl and mix with the yeast, warm milk, 2 tbsp olive oil, the egg and salt to form a smooth dough. Allow to ferment by leaving it to rise in the oven for about 30 minutes on fermentation setting 1.

Step 2

Step 2

Dust the kitchen board with flour and roll out the dough into a circle (Ø 25 cm). Grate the cheese in the middle of the rolled out dough and shape the cheese into a ball. Then pull the edges of the dough over the cheese to form a smooth dough ball.

Step 3

Step 3

Carefully press or roll out the dough ball with floured hands to form a flatbread. The dough should not have any holes in it. Cover the flat dough with a tea towel and leave to rise for approx. 10-15 minutes.

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Step 4

Step 4

Heat the remaining olive oil in a pan. Cook the Khachapuri on both sides for approx. 8-10 minutes with the pan lid on. Alternatively, the Khachapuri bread can be baked in the oven on a baking tray lined with baking paper at 200°C CircoTherm® recirculating air.

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