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Makes: 1
INGREDIENT
For the flatbread:
½ cube yeast
50ml lukewarm water
400g wheat flour, type 550
150 ml lukewarm milk
3 tbsp olive oil
Pinch of salt
1 egg
For the filling:
300g Sulguni (brined Georgian cheese)
or alternatively
200g mozzarella
200g sheep's cheese
*Allergens highlighted in bold
![Step 1](http://media3.neff-international.com/Images/600x/MCIM03408524_georgia-khachapuri_step1_new_1800x1011.jpg)
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 Dough Proving setting 1.
![Step 2](http://media3.neff-international.com/Images/600x/MCIM03408246_georgia-khachapuri_step2_1800x1011.jpg)
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](http://media3.neff-international.com/Images/600x/MCIM03408247_georgia-khachapuri_step3_1800x1011.jpg)
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.
![We suggest: CircoTherm®](http://media3.neff-international.com/Images/600x/MCIM03154050_website-teaser_neff-circotherm-v3_3200x682.jpg)
We suggest: CircoTherm®
NEFF CircoTherm® - our smart hot-air solution for simultaneous baking and roasting on several levels.
Find out more![Step 4](http://media3.neff-international.com/Images/600x/MCIM03420276_georgia-khachapuri_step4_new_1800x1011.jpg)
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.