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25 min
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Hold onto your taste buds, folks, because we’re diving headfirst into the tantalizing world of Khachapuri—a culinary masterpiece that will leave you weak at the knees. Originating from the breathtaking country of Georgia, where Europe meets Asia in a glorious fusion of flavors, Khachapuri is the epitome of indulgence and comfort. Picture this: a golden, pillowy bread filled to the brim with a glorious blend of cheeses that will make your taste buds sing with joy. But hey, we’re not stopping there! Last week, I decided to kick things up a notch and invited Chanie over to join the party. Together, we took this already mind-blowing dish and added a twist that will make your mouth water in anticipation. Are you ready for it? Artichokes and spinach. That’s right, we infused this cheesy wonderland with the vibrant freshness of spinach and the earthy goodness of artichokes. Can you say flavor explosion? It’s like a freaking party in your mouth! The result? A Khachapuri experience that will transport you to culinary heaven, where each bite is a celebration of taste, texture, and pure unadulterated joy. So, my friend, buckle up and get ready to embark on a journey of flavors that will leave you craving more. This is Khachapuri like you’ve never experienced before—an irresistible fusion of tradition, innovation, and a dash of pure foodie excitement. Prepare to have your taste buds blown away!
Parchment paper
Brush
Microplane
In a bowl mix the water, sugar and yeast.
Add the flour, salt and oil. Start to mix until all the ingredients are incorporated in the dough, then move to knead on a working surface.
Knead the dough for 6-8 min, until it gets smooth, elastic and beautiful.
Punch the dough and divide it into two pieces.
Each piece round to a ball and let them rest for about 10-15 min.
Prepare the filling by mixing all the cheeses together with the chopped canned artichokes, spinach and black pepper
Preheat the oven to 450F or 230C.
Using a rolling pin- open each ball to a 1/2 cm thickness rectangle shape.
Roll the longer part of the rectangle dough towards the center, leaving about 5-6 cm space in between them (to fill in the cheese filling).
Close the edges of the rolled part to create a boat shape.
Fill the center with the cheese filling, spread it evenly. Use half the amount of the filling for each piece of dough. Not less, not more.
Bake for 12-14 min- until all the cheese melted and the edges start to get some color.
Take out the oven and using a spoon, make a hole in each Khachapuri for the egg yolk.
Fill the hole with an egg yolk and keep baking for additional 2 min (we want the egg yolk to be a bit runny still).
Take out from the oven. Place a nice chunk of butter to melt in the Khachapuri and brush the crust with melted butter.
Eat while it’s still hot, take a piece of the crust and dip it in the cheese and the egg yolk.
YASSS!
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