Nanas Hachapuri Or Georgian Cheese Bread Food

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
• Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
• Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.
• Punch down dough, shape into a ball, and roll to a 20″ circle. Ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
• Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together in the center to make a rough knob.
• Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
• Beat together egg white and water with a fork. Brush top of dough with glaze.
• Bake in a preheated 375F oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
• Cool on rack at least 45 minutes before cutting into wedges.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Make a smooth dough out of the dough ingredients. Use as much flour as needed to keep dough light without it sticking to your hands.
• Leave the dough to rest for 30 minutes.
• Prepare the filling. Grate the mozzarella and then mix with the cream cheese. Add the egg and butter and process into a smooth, glutinous mixture using either a hand mixer or a wooden spoon.
• Season with salt, if needed, and divide into 4 balls.
• Shape the dough into 4 balls also and roll these out to form 8 inch circles.
• Put the cheese filling balls into each dough circle and bring the edges of the dough circle up and over to seal. (Example.like an omelet or a calzone) Press firmly to seal.
• Carefully press the dough flat into a circular shape until each will fill a large skillet.
• Fry individually in hot butter, covered, before turning them and frying the other side, uncovered.
• Cut each flat loaf into 4 portions and serve hot.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
• Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.

KHACHAPURI (GEORGIAN CHEESE-FILLED BREAD)

Steps:

• To make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.
• For the filling, mix the cheeses with the single egg yolk and use a fork to mash well.
• Preheat the oven to its highest setting and heat a couple of baking sheets-or a pizza stone if you have one.
• Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it's too sticky. Divide the dough into 6 pieces (each piece should be about 100 g (3½ oz). Roll out each piece of dough on a lightly floured work surface into a 18 cm (7-inch) round. Stretch either side of each round to elongate and then pile 100 g (3½ oz) of filling in the centre, leaving a 5 mm (¼ inch) border around the edge. Bring two sides of the dough up to meet in the middle and pinch a seam together to seal, similar to a Cornish pasty. Press down with the flat of your hand to flatten it, then flip it over so the seam is face down. With a sharp knife, make a slash along the middle of the dough and push the sides open to expose the filling. Repeat with the rest of the dough and filling to make 6 khachapuris.
• Slide the khachapuris on to the hot baking trays and bake for 10 minutes until the sides turn golden. Crack an egg into the centre of each, then bake for a further 2-3 minutes. To eat, pinch the dough from one end and use it to dip and mix the runny egg yolk into the filling.

GEORGIAN CHEESE BREAD

Steps:

• Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.).
• Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
• Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
• Preheat oven to 500°F with rack in middle.
• Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
• Toss together cheeses and press into a compact 3-inch ball with your hands.
• Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
• Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
• Cut a 6-inch X through top of dough to expose cheese.
• Bake until pale golden, 10 to 12 minutes.
• Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
• Serve cut into wedges.
• Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise), covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.

KHACHAPURI (GEORGIAN CHEESE BREAD)

Steps:

• Dough: Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and sugar; stir until a ragged dough forms. Transfer to a lightly floured surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours.)
• Filling: Preheat oven to 500 degrees, with center rack lined with a pizza stone or baking sheet. Divide dough in half. Place one half of dough on a lightly floured 8-by-13-inch sheet of parchment. Roll into a roughly 7-by-12-inch oval. Stir together feta and mozzarella. Pack half of cheese mixture into center of oval, leaving a 1-inch border. Fold edges of dough over cheese mixture; pinch ends together and twist to create a boat shape. Repeat with remaining half of dough and cheeses.
• In a small bowl, whisk egg white with a fork. Brush over crusts. Slide breads (still on sheets of parchment) onto stone. Bake until cheeses are melted and crusts are well browned, 16 to 20 minutes. Drop 1 egg yolk into center of each bread. Bake until just warmed through, about 1 minute. Using a large flat spatula, remove breads from oven and transfer to a wire rack. Brush crusts with melted butter and divide remaining 2 tablespoons room-temperature butter between fillings; let melt. Sprinkle with flaky salt and pepper. Let cool slightly; serve.