Georgian Khachapuri Cheese Stuffed Breads
These Georgian Khachapuri Cheese Stuffed Breads are a delightful centerpiece for any gathering or special dinner. Inspired by traditional Georgian recipes, these breads are filled with a mixture of mild cheddar and feta cheese, with a hint of fresh mint. They are slightly crisp on the outside and soft, cheesy on the inside. Make them ahead of time up to the baking step for convenience. Once baked, their aroma and flavor will captivate your guests, best served warm straight from the oven.
8
Servings
400
Calories
9
Ingredients
Ingredients
plain flour
600 g (sifted)
baking powder
1 1/2 teaspoons (none)
salt
1/2 teaspoon (none)
Greek yogurt
500 ml (none)
mild cheddar cheese
125 g (grated)
feta cheese
75 g (finely crumbled)
Greek yogurt
2 tablespoons (none)
egg
1 (beaten)
fresh mint
1 teaspoon (finely chopped)
Instructions
1
Begin by preparing the filling: In a medium bowl, combine the grated mild cheddar cheese, crumbled feta cheese, 2 tablespoons of Greek yogurt, a beaten egg, and finely chopped fresh mint. Mix well until all ingredients are evenly distributed. Set aside.
2
In a large bowl, sift together 1 cup of plain flour, baking powder, and salt.
3
Add 500 ml Greek yogurt to the flour mixture, stirring until just combined to form a shaggy dough.
4
Gradually incorporate the remaining flour into the dough, mixing thoroughly until a cohesive dough forms.
5
Lightly flour a work surface and knead the dough for approximately 5 minutes, adding a touch more flour if it remains sticky.
6
Divide the dough into 8 equal portions, covering them with a damp tea towel to prevent drying.
7
On a lightly floured surface, roll each dough portion into a 15 cm round.
8
Place 1 tablespoon of the prepared cheese filling in the center of each round. Gather the edges of the dough, twisting the top to securely seal the filling inside.
9
Gently roll the filled dough into a round shape once more and place it on a baking tray lined with parchment paper. Keep the prepared dough covered with a tea towel until all are ready.
10
Preheat a heavy-based frying pan over medium heat and lightly spray with oil.
11
In batches, cook each bread for 1 minute on each side until lightly browned.
12
Preheat your oven to 220°C (428°F). Arrange the breads in a single layer on one or two large baking trays.
13
Bake for 10 minutes or until the breads are puffed up and a beautiful golden color.
14
Serve these delightful breads immediately while they are warm and the cheese is melty.
Nutrition Information
50g
Carbs
12.5g
Protein
375mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Georgian Khachapuri Cheese Stuffed Breads?
They are traditional Georgian-inspired breads filled with a mixture of mild cheddar and feta cheese, featuring a slightly crisp exterior and a soft, cheesy interior.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What types of cheese are used in the filling?
The filling uses 125g of grated mild cheddar cheese and 75g of finely crumbled feta cheese.
Can I make Khachapuri ahead of time?
Yes, you can prepare the breads up to the baking step for convenience.
What temperature should I preheat the oven to?
The oven should be preheated to 220°C (428°F).
How long do the breads need to bake?
The breads bake for 10 minutes or until they are puffed up and golden brown.
Do I need to pan-fry the dough before baking?
Yes, the instructions recommend cooking each bread in a frying pan for 1 minute on each side until lightly browned before baking.
What is the carbohydrate content per serving?
There are 50g of carbohydrates per serving.
How much protein is in each bread?
Each bread provides 12.5g of protein.
What is the total amount of flour required?
The recipe requires 600g of sifted plain flour.
How much Greek yogurt is used in the dough?
The dough uses 500 ml of Greek yogurt.
Is there yogurt in the filling as well?
Yes, 2 tablespoons of Greek yogurt are added to the cheese filling.
How long should the dough be kneaded?
The dough should be kneaded for approximately 5 minutes on a lightly floured surface.
What size should I roll the dough portions into?
Each portion should be rolled into a 15 cm round.
What is the sodium content of this recipe?
There is 375mg of sodium per serving.
How much fresh mint is included in the recipe?
The recipe calls for 1 teaspoon of finely chopped fresh mint.
What is the purpose of the egg in the recipe?
One beaten egg is mixed into the cheese filling to help bind the ingredients.
How many ingredients are needed in total?
There are 9 distinct ingredients in this recipe.
Should the breads be served warm?
Yes, they are best served warm straight from the oven while the cheese is melty.
What should I do if the dough remains sticky while kneading?
You can add a touch more flour to the work surface if the dough is still sticky.
How should I divide the dough?
The dough should be divided into 8 equal portions.
How do you seal the cheese filling inside the dough?
Gather the edges of the dough over the filling and twist the top to securely seal it.
What is the preparation method for the feta cheese?
The feta cheese should be finely crumbled.
Do I need to sift the flour?
Yes, the instructions specify sifting the flour with baking powder and salt.
What is the texture of the dough?
The dough starts as a shaggy mixture and becomes a cohesive, kneadable dough.
Should the baking tray be lined?
Yes, the baking tray should be lined with parchment paper.
Is baking powder necessary?
Yes, 1 1/2 teaspoons of baking powder are used to help the breads puff up.
How should I prevent the dough from drying out?
Keep the dough portions covered with a damp tea towel while working.
What are the primary tags for this recipe?
The tags include georgian cuisine, cheese bread, khachapuri, and appetizer.