Preheat oven to 450. Fold the edges up and shape them to look like the edges of a boat or a canoe. Divide the dough into three pieces. Knead by hand or with a dough hook until dough forms a smooth elastic dough. Place the bread boast on a baking sheet lined with parchment. Ingredients Season with a pinch of salt and pepper. Combine the eggs water salt and half the flour and mix well. Once the dough has fermented it will be quite cohesive so flour your surface and rolling pin sparingly. Optionally you can add some salt or flakes salt on the edges. Georgians typically serve khachapuri for breakfast or enjoy it at lunch. Preheat the oven to 500F with a pizza stonesteel or baking sheet the latter turned upside down. Pulse the mozzarella and feta together with salt and pepper in a food processor just until incorporated and the cheeses are similar in size. Knead with your hands until dough is a soft and elastic pliable ball adding in remaining ¼ cup flour as needed if dough is too sticky. Use a fork or your hands to break up the feta cheese. Place pizza stone inside if using. Either way its a traditional way to welcome friends and family to the table. Now fill the boat with cheese mixture and brush the edges of the boat with a stirred egg. Preheat the oven to 375F 190C. Chopped parsley for garnish. Crack 4-5 quail eggs. The dough is in the shape of an oval and baked in the oven until the cheese is melted and the kale crisp. When ready to make the khachapuris preheat the oven to 500F 260C. RELATED ARTICLE : kabobs on the grill kale and quinoa salad with tofu and miso kale avocado smoothie no banana In a medium bowl combine mozzarella feta and ricotta. Knead the dough until elastic and smooth. Make the filling and topping. Line 3 baking sheets with parchment paper. Khachapuri uses fresh pizza dough 3 cheeses and kale. Preparation And Explanation Freshly ground black pepper. In a bowl mix together the mozzarella feta and one whole egg. Remove the dough from the bowl and lightly knead for several minutes until no longer sticky. Of kajmak spread it on the dough. Knead in another ½ cup of flour just to be sure. Preheat a convection oven to 350F on high fan. Combine the flour yeast salt and sugar in a bowl. On the contrary if your dough is a. Place a piece of parchment paper on a peel if using a pizza stone. Mix flour slowly until a dough forms and comes away from sides of bowl. Each Khachapuri has an egg on top and is best eaten warm with fresh. Thaw pizza dough balls overnight under refrigeration or for about 5 hours at ambient temperature. Or if using baking sheets dust them with flour. On a lightly floured piece of parchment paper. Too much flour and the dough wont stick to itself to seal in the filling. 1 tbspbutter sliced into thin patties. Using bread flour in this recipe makes the dough easier to work with less prone to tear and a sturdier nest for its substantial filling. In a large bowl combine the mozzarella ricotta feta egg parsley salt and pepper. Add softened butter kneading it into the dough. Prepare the ingredients. You may need up to 1 cup additional warm water. Preheat the stone cooker and the round wok pan as a. Make the khachapuri filling. Set in a warm place until the dough is almost doubled in size 50-60 minutes. Knead adding flour until the dough is elastic and doesnt stick to hands. Set the dough in the bowl oiled portion facing up. Lightly beat the eggs. Attenuate and flatten out the dough into pizza round with fat outer rim. Khachapuri dough is supposed to be soft smooth but not sticky so if its sticking to your hands and youre getting frustrated add 1-2 tbsp of flour keep kneading. In a large bowl combine the cheeses. Remove from bowl and divide the dough into 4 boat-shaped pieces. Combine the three kinds of cheese and fill each bread boat. Use your hands to roll and stretch the pizza dough into a large round circle place it onto the prepared baking tray. Line a baking tray with parchment paper and a drizzle of olive oil set aside. Using a pastry brush brush with egg wash and bake for. Cover bowl with a damp cloth or plastic wrap and let rise in a. Cover bowl with a towel and allow to rise until dough is doubled in bulk about an hour. Put the dough in a container cover with a moist paper towel and a lid. Khachapuri Georgian Cheese Bread with Kale and Herb Sauce is a traditional Georgian dish very similar to pizza. Heat for at least 1 hour. Slice 60g of camembert cheese into few triangles. 1 cupcrumbled feta. Mix with a fork until well combined then use the back of the fork to mash into a chunky but uniform paste. Flour the counter or large cutting board and roll out one piece of dough into a rectangle about 6-7 inches x 9-10 inches and about ¼ inch thick. Place a pizza stone in the oven and preheat to 500F. It is justifiably considered to be one of Georgias national dishes and is popular in restaurants and in homes. Add the water milk and olive oil. Make a well in the middle. In a large bowl or stand mixer mix together flour with milk oil egg sugar salt and yeast-water mixture. 10 ozstore-bought pizza dough room temperature. Let the pizza dough rest on the counter at room temperature for about an hour. Holding dough with one hand use it to coat the inside of the bowl with the oil. Preheat the oven to 450 F. Preheat the oven to 450 F. In a large bowl or stand mixer mix together flour with milk oil egg sugar salt and yeast-water mixture. Flour the counter or large cutting board and roll out one piece of dough into a rectangle about 6-7 inches x 9-10 inches and about ¼ inch thick. Using a pastry brush brush with egg wash and bake for. Holding dough with one hand use it to coat the inside of the bowl with the oil. In a large bowl combine the cheeses. Knead adding flour until the dough is elastic and doesnt stick to hands. Prepare the ingredients. Too much flour and the dough wont stick to itself to seal in the filling. Let the pizza dough rest on the counter at room temperature for about an hour. On a lightly floured piece of parchment paper. Or if using baking sheets dust them with flour. Thaw pizza dough balls overnight under refrigeration or for about 5 hours at ambient temperature. Each Khachapuri has an egg on top and is best eaten warm with fresh. 10 ozstore-bought pizza dough room temperature. Mix flour slowly until a dough forms and comes away from sides of bowl. Place a piece of parchment paper on a peel if using a pizza stone. On the contrary if your dough is a. Combine the flour yeast salt and sugar in a bowl. Make a well in the middle. Preheat a convection oven to 350F on high fan. Knead in another ½ cup of flour just to be sure. Of kajmak spread it on the dough. Remove the dough from the bowl and lightly knead for several minutes until no longer sticky. Add the water milk and olive oil. In a bowl mix together the mozzarella feta and one whole egg. Freshly ground black pepper. In a medium bowl combine mozzarella feta and ricotta. Preheat the oven to 375F 190C. It is justifiably considered to be one of Georgias national dishes and is popular in restaurants and in homes. Knead with your hands until dough is a soft and elastic pliable ball adding in remaining ¼ cup flour as needed if dough is too sticky. Pulse the mozzarella and feta together with salt and pepper in a food processor just until incorporated and the cheeses are similar in size. Preheat the oven to 500F with a pizza stonesteel or baking sheet the latter turned upside down. Georgians typically serve khachapuri for breakfast or enjoy it at lunch. Place a pizza stone in the oven and preheat to 500F. Optionally you can add some salt or flakes salt on the edges. Once the dough has fermented it will be quite cohesive so flour your surface and rolling pin sparingly. Combine the eggs water salt and half the flour and mix well. Season with a pinch of salt and pepper. Mix with a fork until well combined then use the back of the fork to mash into a chunky but uniform paste. Preheat oven to 450. 1 cupcrumbled feta. Slice 60g of camembert cheese into few triangles. Heat for at least 1 hour. Khachapuri Georgian Cheese Bread with Kale and Herb Sauce is a traditional Georgian dish very similar to pizza. Put the dough in a container cover with a moist paper towel and a lid. Cover bowl with a towel and allow to rise until dough is doubled in bulk about an hour.