Hubby visited Georgia (the country) by himself a few years ago, and came back with a lot of amazing pictures. I remember the most impressive one was a golden brown eye-shaped bread bowl loaded with melted cheese and topped with an egg yolk and butter! That's the first time I knew about Khachapuri. I tried to replicate it, but it's impossible to make it 100% authentic since the original recipe calls for Georgian cheese. Well, I thought, I might as well make my own version! I added pesto in to give it a fresh, herbal note. Know what? It works!
I used camembert, cream cheese and blue cheese this time, just because that's what I had in the fridge. I tried the combination of mozzarella, ricotta and feta once and it worked well too. Hubby said it tasted even better than the authentic version as it didn't have a tangy taste from the Georgian cheese.
Ingredients：
*makes 4 pieces*
Dough
450 g bread flour
7 g dried yeast
1 tsp salt
30 g melted butter ilk
1 egg
30g melted butter
Filling
250 g camembert (diced)
200 g cream cheese (crumbled)
80 g blue cheese (crumbled)
1 egg
a pinch of salt and pepper
to assemble
4-6 tbsp pesto
1 egg (beaten for egg wash)
4 egg yolks
4 slices of butter
Steps：
Dough
1. Combine flour, yeast and 1 tsp salt in a bowl. Add milk, egg and melted butter, and mix to form a soft dough.
2. Pour the dough onto a floured work surface and knead until smooth and elastic (4-5 minutes).
3. Place in a lightly oiled bowl, turn to coat dough in oil. Cover bowl with plastic wrap and set aside in a warm place until doubled in size (around 1-2 hours).
4. Divide dough into 4 equal pieces. Roll each of them into an oval shape about 1cm thick. Let rest for 15 minutes.
Filling
1. Place cheeses and egg in a bowl. Mix well and season to taste.
to assemble
1. Preheat oven to 250°C.
2. Place a thin layer of pesto on each dough. Then spread a quarter of the filling, leaving a 2cm border.
3. Fold the border inward to form a raised edge, then pinch and twist ends to form a boat shape.
4. Brush edges of dough with egg wash and place in oven. Reduce temperature to 180°C and bake for 10 minutes.
5. Remove from oven. Make an indentation in the centre of each boat and put an egg yolk in. Bake for 4-5 minutes more until the yolk sets a bit.
6. Place a slice of butter on top of the filling. Serve hot.
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