KHACHAPURI MEGRULI (GEORGIAN CHEESE BREAD)

Makes 3 loaves with a 22cm-24cm diameter.

Dough:

650 gr. white flour

12 gr. dry yeast

30 gr. butter, softened

8 gr. sugar

300 ml. water at room temperature 8 gr. salt

22 ml. canola oil

Filling:

200 gr. mozzarella cheese, grated 120 gr. sulguni cheese, grated 220 gr. Tzfat cheese, grated 2 large eggs

Bread wash:

20 gr. butter, melted

Topping:

30 gr. Parmesan cheese, grated

Place all of the dough ingredients in the bowl of an electric mixer and knead until the dough is mixed well, soft, smooth and elastic. Cover the bowl and let the dough rise for 20 minutes. Then knead the dough again and separate it into 3 balls. Cover the 3 balls, and let the dough rise for another 20 minutes.

Add all of the filling ingredients to a separate bowl and mix well.

Flour your work surface, then roll out each ball into a thin sheet, 1 centimeter thick. Spread one-third of the filling in the center of each dough circle. Lift up the edge of the dough circle and press it down on top of filling. Then, roll the dough up into a ball. Turn the balls over and roll them out on a floured surface, so that the open cheese part is facing down. Let the dough rise for another 20 minutes.

Place the dough with the open side facing down on a tray covered with baking paper. Gently roll the dough out until each one is 2 centimeters thick, with a diameter of 22 – 24 centimeters. Let the dough rise for another 15 minutes, then bake in a preheated oven on 180° for 14 minutes.

Remove from the oven and brush with butter. Sprinkle Parmesan cheese on top and then place the bread back in the oven for 5 minutes. Serve hot.

Level of difficulty: Medium Time: 90 minutes

Status: Dairy

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