Ingredients
500 g plain Greek yogurt
1 egg
50 g butter, melted
1 teaspoon baking soda
1 teaspoon salt
3 1/2 cups unbleached all-purpose flour (approx)
2 eggs
2 cups ricotta cheese
1 cup mozzarella cheese, grated
250 g feta
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In a large bowl add yoghurt, 1 egg, melted butter, baking soda, salt and 3 cups of flour. Mix together with your hands. Add the remaining flour slowly and knead mixture. Dough should form as soft but not sticky. In a separate bowl mix together 2 eggs and all the cheese. Mash this into a smooth paste. Separate the dough into 4 pieces. Roll each piece on a floured board to make a circle with approx 40cm diameter. Add 1/4 of the cheese mixture into the centre of the dough and flatten out until it is 10cm from the edge. Fold in the edges of the dough and collect in the centre. Pinch close. Melt 25grams butter in a frypan on medium heat. Add the khachapuri seam-side down (You can only cook one pie at a time) and fry until golden brown. Turn over and fry the other side. Repeat with the remaining khachapuris. Rub some melted butter on the hot khachapuri before serving. This can be served in wedges, hot or cold.
RecipeNLG
Gathered
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Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Republic of Georgia cuisine — khachapuri, khinkali, walnut sauces
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards