These flatbreads are versatile, scrumptious and perfect for sharing
Ready in 35 minutes plus proving time | Makes 4
This traditional Georgian dish is a fun and indulgent treat – rip off bread from the edge to mix in the butter and dunk into the egg-and-cheese filling.
450g high grade flour 8g (1 sachet) active dried yeast 1 tsp salt 1 cup lukewarm milk 1 egg, lightly beaten 30g melted butter, plus 50g extra, diced, and 4 extra slices, to serve Lemon wedges, to serve
CHEESE AND EGG FILLING
250g mozzarella, coarsely chopped 200g firm ricotta, crumbled 100g feta, crumbled 2 Tbsp coarsely chopped flat-leaf parsley 2 Tbsp finely chopped chives, plus extra to serve 6 eggs, 1 of them lightly beaten
1 Combine flour, yeast and salt in a bowl, and make a well in the centre. Add milk, egg and melted butter to well, and mix to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic (4-5 minutes). Place in a
lightly oiled bowl, turn to coat dough in oil, cover bowl with tea towel and set aside in a warm place until doubled in size (1-2 hours).
2 For filling, place cheeses, herbs and the lightly beaten egg in a bowl, season to taste and mix well to combine.
3 Preheat oven to 250°C and line an oven tray with baking paper. Divide dough into 4 pieces, roll each into an oval roughly 15cm x 25cm and leave to rest for 15 minutes. Spread a quarter of the filling over each oval, leaving a 2cm border.
Fold in border to form a raised edge, then pinch and twist ends to create a boat shape. Transfer to oven tray. Lightly beat 1 of the eggs and brush edges of dough with it, then place in oven. Reduce heat to 180°C and bake for 10 minutes.
4 Remove from oven and make an indentation in the centre of each boat with the back of a spoon. Crack an egg into each, tuck a few cubes of butter into the filling and bake, swapping and turning trays partway through, until eggs set (4-5 minutes). Top each khachapuri with a slice of butter, scatter with extra chives and serve with lemon wedges.
Ready in 40 minutes plus proving time | Makes 2
8g (1 sachet) active dried yeast 180ml lukewarm water 200g high grade flour, plus extra for dusting ⅓ cup buckwheat flour ½ tsp salt Vegetable oil, for greasing 150g crème fraîche ½ onion, sliced as thinly as possible on a mandoline 120g smoky bacon or speck, cut into lardons (small strips or cubes) Finely grated nutmeg, to taste Fresh thyme leaves, to serve
1 Dissolve yeast in lukewarm water in a medium bowl and set aside until foamy (10-15 minutes). Add flours and salt, mix to form a soft dough, then knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, turn to coat, cover bowl with a tea towel and leave in a warm place until doubled in size (1-1½ hours).
2 Preheat oven to 250°C and heat 2 heavy baking trays in oven. Knock back dough on a lightly floured surface and halve. Roll each piece as thinly as possible into a rectangle roughly 25cm x 30cm, then place on a piece of baking paper.
3 Spread each with crème fraîche and scatter with onion and bacon. Sprinkle with nutmeg, season to taste, then transfer on baking paper to heated trays and bake, swapping trays halfway through, until cooked and lightly scorched on edges (10-12 minutes). Scatter with thyme, season to taste and serve.