Georgiancheesebread Recipes

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KHACHAPURI (GEORGIAN CHEESE BREAD)



Khachapuri (Georgian Cheese Bread) image

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 4

Number Of Ingredients 14

½ cup warm milk
⅓ cup warm water
1 ½ teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 teaspoons olive oil
2 ¼ cups all-purpose flour, divided
1 ½ teaspoons kosher salt
4 ounces Monterey Jack cheese, shredded
4 ounces low-moisture mozzarella cheese, shredded
8 ounces feta cheese, crumbled
2 large eggs
1 tablespoon butter, cut into 4 pats
sea salt to taste
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 692.2 calories, Carbohydrate 60.8 g, Cholesterol 196.9 mg, Fat 34.3 g, Fiber 2.3 g, Protein 34 g, SaturatedFat 20.2 g, Sodium 1983.2 mg, Sugar 6.2 g

GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI)



Georgian Cheese and Egg Bread (Adjaruli Khachapuri) image

Khachapuri in myriad forms -- all of them some combination of dough and melty cheese -- is the go-to snack of Georgia. Our adjaruli khachapuri is the fun one: diners tear off pieces of the homemade bread canoe to scoop up gobs of bubbly filling, a mix of creamy mozzarella, sharp feta and just-barely-set egg. It makes a great communal snack, or part of a satisfying lunch or dinner with a green salad. And it's simple to make: the yeast dough rises in less than 1 hour and bakes up crisp and tender on a pizza stone in just 15 minutes.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h35m

Yield 2 khachapuris (6 to 8 servings)

Number Of Ingredients 10

1 tablespoon olive oil, plus more for the bowl
1/4 cup milk
Pinch sugar
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/4 teaspoons kosher salt
1 pound part-skim mozzarella, shredded
8 ounces feta, crumbled
3 large eggs, at room temperature
2 tablespoons unsalted butter, at cool room temperature

Steps:

  • For the dough: Lightly oil a medium bowl. Heat the milk with 1/2 cup water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a small bowl and stir in the sugar, then sprinkle over the yeast and let stand until foamy, 5 to 10 minutes. (Cover the bowl if the room or the yeast is cold.)
  • Put a pizza stone on the lowest rack in your oven, removing the second rack if there is one. Preheat the oven to 500 degrees F. Cut two 10-by-7-inch pieces of parchment paper.
  • Put the flour in a medium bowl and whisk in the salt. Make a well in the center and pour in the yeasty mixture and the oil. Stir with a wooden spoon until the flour is incorporated and the mixture forms a shaggy ball -- it will be soft and sticky. Flour your work surface, scrape the dough onto it and knead until smooth, elastic and still slightly sticky, about 5 minutes. Put the dough in the oiled bowl, turn it to coat with oil and cover the bowl loosely with plastic wrap. Set the bowl in a warm place until doubled in size, 1 hour to 1 hour and 15 minutes.
  • For the filling and topping: Work the mozzarella and feta together with a fork in a medium bowl. Make a little well in the center and add 1 egg. Beat the egg a bit with a fork, and mix and mash well to combine with the cheeses.
  • Lightly flour your work surface. Turn the dough onto the floured surface and cut it in half. Round the halves gently back into rough rounds. Put 1 piece of parchment paper on your work surface and flour it lightly. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper -- it will hang over the long edges -- and then slide it, paper and all, onto the back of a baking sheet. (Alternatively, use a pizza peel.) Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
  • Spoon half of the cheese mixture on the first round, spreading some 1/2-inch from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe -- it should be about 10 inches long and 4 inches wide. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
  • Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total. Crack 1 egg in each khachapuri and continue to bake until the white is just set around the edges, but some of the white and the yolk are still a bit raw, about 3 minutes. Remove to a serving platter, dot each khachapuri with 1 tablespoon butter and stir the eggs into the hot cheese¿they will continue to cook. Serve immediately, tearing off pieces of bread to scoop up the hot, buttery, eggy, gooey cheese.

GEORGIAN CHEESE BREAD



Georgian Cheese Bread image

This came from Gourmet magazine, May 2008. Their blurb: "In the remote mountains of Georgia, the star ingredient of this bread called khachapuri-akin to pizza-is the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture." Posting for ZWT4, Eastern Europe. Start to finish, this takes 4 hours, 30 minutes active cooking time.

Provided by Kitchen Witch Steph

Categories     Yeast Breads

Time 4h30m

Yield 1 pizza, 8 serving(s)

Number Of Ingredients 8

2 1/4 teaspoons active dry yeast (a 1/4-oz package)
7 tablespoons warm water (105-115 F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 lb havarti cheese, coarsely grated
1/4 lb salted mozzarella cheese, coarsely grated
1 teaspoon unsalted butter, melted

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.

Nutrition Facts : Calories 202.3, Fat 8.3, SaturatedFat 4.8, Cholesterol 53.4, Sodium 423.8, Carbohydrate 20.9, Fiber 0.9, Sugar 0.3, Protein 10.5

GEORGIAN CHEESE BREAD



Georgian Cheese Bread image

Provided by Natia Gigani

Categories     Bread     Cheese     Dairy     Side     Bake     Vegetarian     Kid-Friendly     Mozzarella     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 1 (11-inch) pie; serves 8

Number Of Ingredients 10

2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
7 tablespoons warm water (105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/4 pound Havarti cheese, coarsely grated
1/4 pound salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted
Equipment:
a floured pizza pan (at least 12 inches) or a floured large baking sheet

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.

GEORGIAN CHEESE-FILLED FLATBREAD



Georgian Cheese-Filled Flatbread image

Provided by Molly O'Neill

Categories     appetizer, side dish

Time 1h

Yield 8 small filled flatbreads

Number Of Ingredients 9

4 ounces mild Cheddar or mozzarella cheese, grated and then finely chopped
2 ounces feta cheese, well crumbled
2 tablespoons plain yogurt
1 large egg
3 to 4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea or kosher salt
2 cups plain yogurt
Oil for baking sheets

Steps:

  • Place an oven rack at the lowest position. Preheat to 450 degrees.
  • To make the cheese filling, blend all the ingredients in a bowl. Set aside.
  • In a large bowl, mix together 1 cup of the flour, the baking powder and salt. Add the yogurt, and stir well. Continue stirring in more flour until the dough has lost its stickiness and can be worked with your hands. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
  • Divide the dough into 8 equal pieces. (Keep the remaining pieces covered with a cloth while you work with one piece of dough at a time.) Flatten a piece of dough with the lightly floured palm of your hand. Then, either stretching the dough or using a small rolling pin, flatten it out to a round 6 to 8 inches in diameter. Place 1 heaping tablespoon of the cheese filling in the center.
  • Pinch the edges of the dough between your thumb and forefinger. Fold each side in, still leaving the center of the filling uncovered. Then, pinch around the new outer edge of the dough. Stretch the flaps inward so that the filling is covered completely, pleating excess dough as necessary. Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; it should be 1/4 to 1/2-inch thick and 7 to 8 inches in diameter.
  • Lightly oil the baking sheets. Place a filled bread on a prepared sheet, and continue making breads until the first baking sheet is full. Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm. Prepare the remainder of the breads while the first batch bakes, and then bake in the same fashion.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 5 grams, Carbohydrate 46 grams, Fat 10 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 5 grams, Sodium 349 milligrams, Sugar 4 grams, TransFat 0 grams

NANA'S HACHAPURI OR GEORGIAN CHEESE BREAD.



Nana's Hachapuri or Georgian Cheese Bread. image

I am leaving it in grams because it is easier for me to work with when dealing with bread which needs to be exact. From Nigel Lawson's Feast. No don't ask. I won't translate grams. Zaar has a conversion button for that [wink]

Provided by drhousespcatcher

Categories     Breads

Time 20m

Yield 12 LARGE, 12 serving(s)

Number Of Ingredients 10

700 g white flour
500 g plain yogurt
2 eggs
50 g softened butter
1 teaspoon salt
2 teaspoons baking soda
200 g ricotta cheese
600 g feta
200 g mozzarella cheese
1 egg

Steps:

  • Preheat oven to 425°F.
  • Place flour in bowl then in a separate bowl mix the yogurt and egg then mix in softened oil [or butter] using a fork or mixer. Add the baking soda and salt.
  • Add the flour, a little at a time, until you have a very soft dough. If dough is too soft, add a little more flour. Place into a floured bowl, cover and let rest for at least 20 minute.
  • To make filling:
  • Crumble feta then add ricotta, grated mozzarella into bowl and mix. Now add egg and mix again. Set aside.
  • On a heavily floured surface, take half the dough and roll it out to fit a 13-15 inch pizza pan. Place it onto pan. Spread cheese mixture onto it, leaving a small border around the entire edge.
  • Roll out the other half of dough to fit on top. Place it over the cheese mixture. Fold in the edges to seal the cheese mixture inside, rolling to form an edge. Press all around with fork to seal.
  • Bake for approximately 20 minutes or until golden brown. Cool until warm before you cut it.
  • NOTE THE HALVED VERSION:.
  • dough:.
  • 350 g flour.
  • 250 g low fat yogurt.
  • 1 egg.
  • 25 g extra virgin olive oil.
  • 1/2 teaspoon salt.
  • 1 teaspoon baking soda.
  • filling:.
  • 200 g feta cheese.
  • 200 g ricotta.
  • 125 g (1) mozzarella.
  • use whole egg.
  • Note: If using egg beaters for the filling half the amount called for to make 1 egg.

Nutrition Facts : Calories 496.6, Fat 23, SaturatedFat 14.5, Cholesterol 127.1, Sodium 1148.7, Carbohydrate 49.5, Fiber 1.6, Sugar 4.4, Protein 21.8

KHACHAPURI ADJARULI (GEORGIAN CHEESE BREAD BOAT)



Khachapuri Adjaruli (Georgian Cheese Bread Boat) image

There are many different styles of khachapuri, the signature stuffed cheese bread of Georgia, but most are made by wrapping a pile of cheese in a round of dough, then baking until the cheese is molten. The most famous khachapuri is from Adjara, a region of Georgia on the Black Sea. It's an open-faced, boat-shaped loaf that's often served with an egg yolk and a slice of butter to stir in at the table. Traditionally, tangy imeruli and sulguni cheeses are used, but they are difficult to find in the U.S. This recipe, which is adapted from "Georgian Khachapuri and Filled Breads" by Carla Capalbo (Pallas Athene Publishers, 2018), uses a blend of mozzarella, feta and goat cheese.

Provided by Daniela Galarza

Categories     dinner, snack, breads, dips and spreads, finger foods, appetizer, main course

Time 45m

Yield 2 entrées or 4 appetizers

Number Of Ingredients 11

1 3/4 cups/225 grams all-purpose or bread flour
3/4 teaspoon granulated sugar
3/4 teaspoon active dry yeast
3/4 teaspoon kosher salt
1 tablespoon olive oil
12 ounces store-bought pizza dough, or homemade pizza dough completed through Step 2
1 cup/100 grams shredded whole milk, low-moisture mozzarella (not fresh mozzarella)
1/3 cup/40 grams goat cheese, finely crumbled
1/3 cup/40 grams drained, finely crumbled brined feta (not low-fat or light)
1 tablespoon unsalted butter, melted, plus 2 tablespoons cold butter for serving (optional)
1 egg yolk from 1 large egg (optional)

Steps:

  • Make the dough (but if you're using store-bought, proceed to Step 2): In a small saucepan over low, heat 1/2 cup plus 2 tablespoons/150 milliliters water until hot but not simmering. Turn off heat. In a large bowl, with your hands or a wooden spoon, stir together flour, sugar, yeast and salt. Check the temperature of reserved, warmed water; it should be warm to the touch, between 105 and 110 degrees. Add it to the flour mixture and, with your hands, knead mixture into a smooth dough, about 5 minutes.
  • Pour olive oil into a medium bowl. Holding dough with one hand, use it to coat the inside of the bowl with the oil. Set the dough in the bowl, oiled portion facing up. Cover bowl with a damp cloth or plastic wrap and let rise in a warm place until it doubled in volume, about 2 hours.
  • Heat oven to 450 degrees (or 425, if using a convection oven). Line a half sheet tray with parchment paper; set aside. On a lightly floured surface, stretch and roll dough into a circle, 1/4-inch thick, 10 to 12 inches across. Brush off excess flour, then lay the dough on the sheet tray. Using your fingers, roll, press and pinch two opposite sides of the circle a few inches into the center, building sides up, then press and pinch the narrow ends together to form two points. Continue to pinch and press the sides to create a raised rim and form the dough into an oval boat with an eye-like shape. Let rest in a warm place while you prepare the filling.
  • In a medium bowl, combine mozzarella, goat cheese and feta with 3 tablespoons water. Stir with a fork until the mixture is thoroughly blended. Scrape the cheese mixture into the center of the dough boat, spreading it into an even layer.
  • Bake khachapuri until the crust begins to brown and the cheese is melted, about 15 minutes. Remove pan from oven, leaving oven on. Brush sides of khachapuri generously with melted butter. Return khachapuri to the oven for an additional 5 minutes until the crust is extra crisp and the cheese just starts to brown around the edges.
  • Using a spoon, make a shallow, 2-inch-wide well in the center of the cheese. Add the egg yolk and cold butter (if using), and serve immediately. To serve, hold down one pointed end of the hot khachapuri with a fork; using another fork, quickly stir the egg and butter (if using) into the cheese mixture until it's smooth and stretchy. Rip pieces of the bread boat off to dip in the cheese while it's still hot.

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From cookingwithcocktailrings.com


ADJARIAN KHACHAPURI RECIPE (CHEESY GEORGIAN BREAD BOAT)
Method: In a large bowl, whisk together 1 3/4 cups flour, yeast, sugar, and salt. Combine the kefir milk and olive oil and pour over the dry ingredients. Mix with a Danish dough whisk or a wooden spoon until combined. Fold and turn the dough until everything comes together into a smooth and somewhat loose elastic dough. Form the dough into a ball.
From foodnewsnews.com


ADJARULI KHACHAPURI (GEORGIAN CHEESE BREAD) - CURIOUS CUISINIERE
2021-01-27 Instructions. Mix the water and milk in a large bowl. Add the sugar and mix until dissolved. Sprinkle the yeast over the liquid and let it stand for 5-7 minutes, until the yeast becomes foamy.
From curiouscuisiniere.com


ADJARULI KHACHAPURI RECIPE: GEORGIAN CHEESE BOAT
2021-03-12 Preheat oven to 220°C (425°F) and combine both cheeses together in a small bowl. Set aside. Gently deflate dough and turn out onto a lightly floured work surface. Using a rolling pin, roll until it reaches about 35 centimetres (14 inches) in diameter and 5 …
From nofrillskitchen.com


ADJARULI KHACHAPURI (GEORGIAN CHEESE BREAD) | SAVEUR
2017-03-14 Place a pizza stone in the center of the oven and preheat to 500°F. Meanwhile, lightly oil a large bowl with olive oil and set aside. In the …
From saveur.com


GEORGIAN CHEESE BREAD - LUCY WAVERMAN'S KITCHEN
2018-07-31 Preheat oven to 425 F. Line a baking sheet with parchment paper. Divide dough in half. Roll and stretch one portion into a 10-inch circle. Scoop half the cheese filling into the centre of the dough. Flatten cheese into a 5-inch circle. Pull edges of dough over the filling, pleating in 2-inch sections and pinching to seal.
From lucywaverman.com


A CHEESE-FILLED GEORGIAN BREAD FROM 'COOK'S COUNTRY' - WTTW …
2020-09-22 1. Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds. 2. Transfer dough to counter and knead until smooth, about 1 minute.
From interactive.wttw.com


KACHAPURI | GEORGIAN CHEESE BREAD | VIDEO - NISH KITCHEN
Knead for about 3 minutes, adding more flour as needed, to form very soft dough. Place in a lightly oiled bowl. Cover and let rise in a warm spot for 1 to 1 and ½ hours or until doubled in size. Preheat oven to 250 C or 475 F. Combine together mozzarella, Monterey Jack or ricotta, feta and parsley in a medium bowl.
From nishkitchen.com


KHACHAPURI (GEORGIAN CHEESE BREAD) WITH PIZZA DOUGH
2022-01-16 Prepare the ingredients. Let the pizza dough rest on the counter at room temperature for about an hour. Preheat the oven to 450° F. Divide the dough into three pieces. Flour the counter or large cutting board and roll out one piece of dough into a rectangle about 6-7 inches x 9-10 inches and about ¼ inch thick.
From themintytomato.com


ADJARULI KHACHAPURI (GEORGIAN CHEESE BREAD) - CAROLINE'S COOKING
2019-01-20 Steps to make Adjuruli khachapuri. First mix together all the dough ingredients. Once combined, knead a few minutes then put in an oiled bowl, covered, to rise. Knock back the dough once doubled in size then roll in a circle. Mix together the …
From carolinescooking.com


EASY KHACHAPURI RECIPE [VIDEO] | EASY KHACHAPURI RECIPE, …
Mar 16, 2019 - This easy khachapuri recipe is a quick and simplified version of the classic georgian cheese bread. Melted cheeses with a runny egg in a pizza bread boat. Melted cheeses with a runny egg in a pizza bread boat.
From pinterest.ca


HOW TO MAKE PERFECT KHACHAPURI | DELICIOUS GEORGIAN CHEESE …
#boatbread#chesseBread#khachapuriKhacha-(chesse)puri - (Bread)Georgian Cheese Breadcheese-stuffed crust and an egg baked into the center, this boat-shaped Ge...
From youtube.com


GEORGIAN CHEESE AND EGG BREAD (ADJARULI KHACHAPURI) - YOUTUBE
Hot, buttery and gooey Georgian Cheese and Egg Bread (Adjaruli Khachapuri) will give you the cheese pull of dreams.Subscribe http://foodtv.com/YouTubeGet t...
From youtube.com


EASY KHACHAPURI, GEORGIAN CHEESE BREAD - SUGARLOVESPICES
2021-05-04 Cover with a towel and leave to rise for another 30 minutes. Preheat the oven to 210°C/410°F. Brush the edges with a little oil. Bake in a preheated oven for 10-12 minutes. Remove from the oven, dig lightly with a spoon to create a small bowl in the center of the bread and crack an egg in the hole.
From sugarlovespices.com


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