This dish is very popular for our Sunday breakfast and kids love it. This is essentially a cheese filled bread similar to the one made in Georgia as a national dish (Wikipedia article here: Khachapuri)
Our family version doesn’t use yeast and the cheese filling combines three cheeses together which produces a more complex flavor and kids love it. You will need:
- 500 grams of full fat greek yogurt (if you don’t have yogurt try 50/50 sour cream/buttermilk)
- 1 duck egg (or two chicken eggs)
- 80 grams of melted Irish butter
- 1 teaspoon of himalayan salt
- 1 teaspoon of soda
- 600 – 650 grams of flour
- 1 pound of crumbled feta cheese
- 1 pound of shredded mozzarella
- 1 pound of Farmers cheese (tvorog or ricotta)
- 2 cloves of garlic
- 1 egg
- 1 bunch of fresh cilantro(or dill)
I usually start the night before to make sure the dough has time to fully rest in the fridge. Get a stainless steel bowl and measuring scales. Yes, scales are important because in this recipe the weight of “wet” ingredients needs to closely match weight of the flour.
Start from getting yogurt weighted in the bowl. Put the bowl on the scales and zero it out so that when you add yogurt you know exact weight you are putting in (to spare the need to subtract the bowl weight every time):
Next add the egg, salt and melted butter:
Next add the tablespoon of soda and flour by weight to match “wet” ingredients above:
Mix well, use your hands. Dough might be a little sticky but it’s ok:
Cover it and put it into the fridge for at least 30 minutes or overnight.
Next start with the filling. Make sure all of the “hard” cheeses are grated or mash them with the fork, even the crumbled feta to get a consistent structure:
Add an egg, garlic and chopped cilantro:
Cover and put into the fridge as well.
Next morning or just a little bit later (give the dough 30 minutes or so to fully develop) cut the dough into eight parts:
Roll each part flat (not to thin), put a good portion of filling inside and bring the remaining dough over and close it like in the picture:
next roll it with the dough roller to make a flat (about half an inch thick):
Warm up cast iron skillet surface to about 420F. Put the bread on the surface (no oil or butter is needed!), set the burner on small, cover with the lid and let it sit dutch oven style for about 5 minutes on one side, then flip it over, cover with the lid and let it sit another 3-4 minutes.
You can cook other ones as well, or cover each one with plastic wrap put into the fridge to make later. They stay fine in the fridge for about two days.