This is a recipe for a yeast / bread dough version of the earlier khachapuri recipe, which is delicious – it takes about an hour but if you can spare the time you will get a better dough if you let it rise twice (2 hours).
to make the filling: grate the following cheeses and mix with the greens
- 300g mozarella, 400g feta (in Georgia they use imeruli a fresh crumbly cheese mixed with sulguni a layered cheese with a stretchy texture like mozarella)
- swiss chard – a few large leaves finely chopped or other greens such as spinach, beetroot leaves (if using nettles – half a carrier bag of young plant tips, not too stalky- use gloves and scissors to harvest).
grate the cheeses and mix in the greens by hand
to make the dough:
- 3½ cups (500g)strong white flour
- 1½ tsp yeast
- 1 tablespoon honey or sugar
- pinch of salt
- 1 tbsp oil
- one and a half cups lukewarm water
Stir in the honey or sugar and the yeast & let sit for 5 minutes until bubbly.
Add 1 cup of flour, salt, the olive oil and mix, then add the rest of the flour to form a dough ball (add more water or flour as needed to get the right consistency (do it in small amounts).
Knead for a minute or two then put in a covered bowl to rise in a warm place.
After 45 minutes the dough should have doubled in size, ideally at this stage you would pound it down, re knead and let it rise for another hour (if you have time). Divide into 4 balls, roll out and place cheese on 2 of the rounds, wet empty edge with water , and sandwhich with the 2 rounds left. Seal edges by pressing with fork all round, prick kachapuri ‘pie’ with a fork, brush with oil and cook slowly on open fire grill, pan or cooker until browned.