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10 hr 15 min
10 hr 15 min
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I feel like khachapuri deserves way more love than it gets. You might know it as that “bread boat,” but it’s really a dreamy hybrid of pizza and flatbread. As the weather cools, my go-to bake is this broccoli-cheddar khachapuri. The base starts with a black-pepper béchamel made with @organicvalley butter and milk- rich and silky but still letting the broccoli shine. I sauté the broccoli with onions and a little garlic confit, just halfway, so it keeps a satisfying bite. For cheese, I mix @organicvalley sharp cheddar with their spicy cheddar for a gentle kick. Bake until the crust is golden- less than two minutes if your oven’s blazing hot- then tear off pieces of that crisp, chewy edge and dunk them into the molten cheese sauce. Pure perfection in every bite.
Make the dough- In a bowl, add water, sugar, yeast, flour, olive oil, and salt. Mix until the ingredients come together into a shaggy dough. Transfer to a work surface and knead by hand for 10–12 minutes, until the dough is smooth and elastic. Cover with plastic wrap and let rest in a bowl for 20 minutes.
Divide the dough into two equal pieces (about 220 gr each). Shape each into a tight ball and place in a lightly oiled pint container.
Let rest in the fridge overnight, removing from the fridge 1 hour before baking.
As you get ready to bake, preheat your pizza oven to 400°C or 400°C. If using a regular home oven, preheat to 450°F or 220°C.
Make the béchamel- bring the milk to a gentle boil, then remove from heat. In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, until the mixture turns golden, about 3 minutes. Increase the heat to medium-high and slowly add the milk, whisking continuously.
Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering until the mixture begins to thicken. Add salt and pepper, stir to combine, remove from heat, and set aside to cool.
For the broccoli-cheddar filling- in a wide pan over medium heat, add the garlic confit, onions, broccoli, and salt. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
Shape the khachapuri- using a rolling pin, roll each ball into a rectangle about ½ cm thick (roughly 10 × 4 inches).
Spread 2 tbsp of the béchamel evenly over the dough, leaving a 1-inch border. Add 1–2 tbsp of the broccoli–onion mixture, 1 tbsp of cheddar cheese, another 1–2 tbsp of broccoli–onion mixture, and another 1 tbsp of cheddar.
Roll the long sides of the rectangle toward the center to form edges (the crust), then pinch the ends to create a boat shape.
Bake for 1–2 minutes in the pizza oven, until the cheese is melted and the edges are lightly browned, rotating for an even bake. If using a home oven, bake for 12–14 minutes until the cheese is melted and the edges begin to color.
Let cool for 5 minutes, then tear off the edges, dip them in the center, and enjoy!
YASSS!
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