Khachapuri is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.
In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made. Find it here.
In this article we will show how to make Megruli Khachapuri (Georgian: მეგრული ხაჭაპური) from Samegrelo region, a circular khachapuri with cheese added on top.
Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour.
Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.
Other ingredients: 2 eggs, 70 grams of butter and 200 grams of Sulguni cheese (you can use mozzarella cheese).
Grate the cheese and divide into two parts of 150 grams and 50 grams.
Add 150 grams of grated cheese, one egg and 50 grams of butter to a mixing bowl.
Mix the ingredients with a fork.
Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.
Knead the dough before using. Leave for 10 minutes and then make a flattish circular shape, creating a lip around the edge like in the picture below.
Add the cheese filling to the center of the dough.
Fold up the edges to seal the cheese inside the dough.
Carefully flatten the filled dough with the palms and fingers of your hand until it looks like the picture below.
Add the remaining grated cheese to the dough.
Glaze the outer edge of the dough with the egg yolk prepared earlier. This will add a golden brown color.
Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 15 minutes.
When it is ready, remove it from the oven and rub the remaining 20 grams of butter onto the surface of the khachapuri.
Congratulations, you have made a Megruli khachapuri!