My roommate S and I have been wanting to learn to make Georgian food for ages, but our host mothers took hospitality seriously and we had to fight our way into the kitchen, making cooking lessons a bit tricky.  Fortunately one of our Georgian friends, G, agreed to teach us how to make khachapuri.
If you want to actually follow a recipe for khachapuri, try my recipe adapted for American kitchens.  Making khachapuri in Georgia is far easier–Georgian flour is very different from American flour, and with Georgian cheese available, the filling is just cheese.  That being said…there is no way I could replicate the process again without a Georgian tutor.

G and S get started on the khachapuri dough

As I understand it, these are the steps for making khachapuri:

Step 1: Be Georgian.

Step 2: Throw some flour, salt, sugar, yeast and warm water in a bowl. (“But how much, G?  –Some”)  Mix together, the longer the better.  (The dough will still be  super sticky).

Step 3: Let the dough rise. Skype your friends.

Step 4: Grate the cheese.

Step 5: Press out the dough. Make sure you flour your hands and the board very, very well.  Put a pile of cheese in the middle, fold it up like a khinkali, and squish back flat. (“Does this look right, G? –Yeah, sure. Why not?”)

Just a few steps away from eating

Step 6: Cook. Most people use an oven, but G uses a frying pan/griddle, and I think I like that better.

Sorry that I can’t give you better information on how to really make khachapuri without a Georgian mentor, but I can assure you that our efforts were fun and delicious.

Homemade khachapuri!

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