Khachapuri, that was first thing first came in my mind when Ninive announce the theme for BBD #59, make bread an an accompaniment. I think this Georgian stuffed flat bread fit the theme, as it will be a delicious bread to pair with any kind of salad or vegetable side dish you make.
I adapted the recipe for the Khachapuri from Yotam Ottolenghi's book, Jerusalem (a very very good book). But, if you don't have the book, Saveur has an article and recipe for this one. I must add though, that Ottolenghi's recipe is quite different from Saveur version. It is richer in flavor, thank to 3 different cheeses in addition to unique flavor of herbs he is using in his book. Combination of egg and yogurt also make this flat bread softer, and tastier. But, regardless which recipe you will use, hopefully khachapuri will be your new favorite stuffed flat bread.
Ottolenghi's Acharuli Khachapuri
recipe adapted from Yotam Ottolenghi's, Jerusalem
250 g all-purposed flour
1 tsp SAF yeast
1 tsp khoser salt
1 large egg
110 g very thick yogurt (NOT non fat)
60 ml filtered water (don't use tap water)
40 g halloumi cheese, cut into small cubes
20 g crumbled feta cheese
60 g ricotta cheese
1/2 tbs chopped fresh thyme
1/2 tbs za'atar plus more to sprinkle on top
zest from 1 small lemon
6 large eggs
Place flour, yeast, and salt in a mixer bowl - mix to combine.
Break the egg in a small bowl, and lightly whisk with a fork. Pour half of this egg into mixer bowl, save the other half for brushing the dough later. Now add dd the rest of ingredients into the bowl as well, then knead using dough hook attachment for 10 to 15 minutes until the dough is elastic and not sticky. Remove from the bowl, shape into ball, place it in a clean bowl. Cover - let it rest for 1 to 2 hours until dough is double in volume.
Transfer the dough into lightly floured counter top, and gently flatten the dough to knock out the air. Divide into 6 portions, shape each into ball. Cover with clean towel, and let it rest for 30 minutes.
Place baking stone on the lowest rack and preheat oven to 425F.
Put a piece of parchment paper on a large cookie sheet. Set cookie sheet close by you.
Make the filling. Place all ingredients for the filling, except the eggs, into a bowl and mix to combine.
Roll out each ball into roughly 6-inch disc. Spoon about one-sixth of the filling in the center, shape it into boat, make sure the side wall is about 1¼ inches high so there is enough space to hold the egg and the cheese filling. Place it in a parchment paper. Repeat. Once you are done, brush the dough with the remaining egg.
Slide the parchment paper into baking stone, bake for 15 minutes. Remove from oven.
Break egg into small bowl, carefully take the yolk and place it in the middle of the bread. Pour in as much egg whites as will fit into the bread. Repeat with the rest of the bread. Return to oven, continue to bake for another 5 minutes. The yolk should be remain runny, but the white should be set. Remove from oven, and let cool for 5 minutes. Drizzle olive oil on top, sprinkle with za'atar and serve with salad of your choice.