I finally have a khachapuri recipe that works for me. Calling it “simplified” is a bit unfair–it’s still rather tricky to get it right, but I took a simplified recipe and pared it down a bit more (bread dough is not my friend). Despite the simplifications, this is also the closest to real Georgian (Imeruli style) khachapuri that I’ve been able to make. It’s “Southwest” due to the Mexican cheese.
Adapted primarily from Nigella Lawson’s “Feast” with influence from “The Georgian Feast”, my Georgian teacher, and surfing the internet
Makes two breads approximately the size of medium pizzas
For the dough:
4 and 1/2 cups flour
2 cups plain yogurt, at room temperature
1/2 stick unsalted butter, softened
1 teaspoon salt
2 teaspoons baking soda
For the filling:
3/4 cup Mexican Queso Fresco
2 cups feta
4 oz fresh mozzarella
A few tablespoons water (for egg wash)
lots of flour to roll the dough
Mix together yogurt, eggs, and butter into a smooth mixture.
Add salt and baking soda.
By hand, gradually add in the flour and mix it into the wet ingredients. The dough will be quite sticky, but silky and will begin to pull away from the sides of the bowl.
Put the dough in a floured bowl, cover, and let sit in the refrigerator for at least an hour.
When you’re ready to proceed, Preheat oven to 425 with two pizza pans to warm up.
Crumble together the cheeses, add the egg and beat together to make the filling.
Divide the dough into four equal portions.
On a heavily floured board, roll each portion of dough into a circle about the size of a medium pizza.
Place two of the dough circles on parchment paper, and top them with the cheese mixture (half on each) spread cheese nearly to the edge.
Use the other two dough circles to top, folding the edges to seal together, and pressing together with a fork.
Mix together the remaining egg and water, and with a pastry brush, brush a little of the mixture over the top of the dough.
Transfer the parchment paper to the hot pizza pan, and bake the breads at 425 for about 20 minutes until golden.