Spinach & Cheese Stuffed Kachapuri-style Bread

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kachapuri2 03/04/2019

This Georgian khachapuri-inspired spinach and cheese stuffed bread tastes amazing. This is not an authentic Georgian version but it definitely delivers flavour and comfort. You can make one large bread or two medium ones from the amount of dough.

Ingredients:

For the dough:

  • 1 tsp active dry yeast
  • 1/3 cup warm water
  • 330g flour (2 2/3 cups)
  • 1 tsp salt
  • 1 tsp sugar
  • 1/3 cup milk
  • 1 tbsp oil
  • 1/2 egg, whisked

For the filling:

  • 50g spinach, chopped (1/4 cup packed)
  • 200g firm mozzarella, grated (1.5 cups)
  • 100g feta, crumbled (2/3 cups)
  • 3 cloves garlic, chopped
  • 2 eggs
  • 70g butter (1/3 cup)

Instructions:

To make the dough:

  1. First we’ll begin by adding the yeast to the warm water in a small bowl. Let it sit until creamy, about 7-10 minutes.
  2. In a large bowl, add the flour, salt and sugar. Make a well in the middle and add the wet ingredients: oil, yeast-water, milk and egg. The original recipe made double the amount, so here we only need half of the egg, so make sure not to add the entire egg in there.
  3. Starting from the middle of the bowl, first mix the wet ingredients and gradually mix in the flour, continuing until all the flour is mixed and you have a nice dough. It shouldn’t be too wet or too dry. After it is all incorporated, cover with cling film and let it rest until doubled in size, about 1.5 hours.
  4. Halfway through the rise, turn on the oven to the highest temperature. The oven needs to be hot, hot, hot. You can use a pizza stone or turn a baking sheet upside down in the lower half of your oven (but not at the bottom).
  5. When it has risen, separate the dough from the side of the bowl and add a handful of flour and knead the dough inside the bowl. It should be soft and pillowy. If the dough is too wet, continue adding flour.
  6. Form into a ball, remove from the bowl and set aside to rest for 10 minutes.

To make the filling:

  1. While the dough is resting, combine the shredded mozzarella and crumbled feta. Remove 1/4 of the mixture and place it in a separate bowl and set aside. This will go on top of the bread.
  2. In the larger bowl (with 3/4 of the cheese mixture), add one egg, 50 grams (1/4 cup) of butter, chopped spinach, and garlic and mix.

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Putting it all together:

  1. Separate the remaining egg, saving only the egg yolk (you can use the egg white for meringues or a healthier omelette). Whisk it briefly in a small bowl and set it aside. It will be used to glaze the dough.
  2. Place a large piece of baking paper on your counter and add some flour on top.
  3. Now that the dough has rested, stretch the dough in a nice round shape and place it on top of the baking paper. Add the spinach and cheese filling in the center of the dough.
  4. Fold up the edges around the filling and seal the dough. It should look like a ball. Now carefully flatten it by pushing down on the stuffed dough with your palms and finger tips. Make sure to create a lip or “ridge” around the edge of the dough, with a large “valley” in the middle where the cheese will sit.
  5. Add the cheese in this “valley” and then glaze the “ridge” with the egg yolk. This will give the cheese stuffed bread a nice golden color.
  6. The stuffed dough will be heavy. What I do is I slide the dough and baking paper on a sturdy cutting board, and then slide the baking paper and dough onto the pizza stone or upside-down baking sheet.
  7. After about 5-7 minutes in the oven, the dough will puff up beautifully. Bake until the bread has a deep golden brown color and the cheese is brown and bubbling, about 15 minutes in total.
  8. Remove carefully from oven by sliding the bread and baking paper on a cutting board. Take the remaining butter and slather it on the outside of the bread. You can slice immediately for the gooey cheese effect, or probably wait a few minutes so that you don’t burn yourself. Bon appetit!

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Khachapuri

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kachapori 14/05/2017

The recipe is very loosely adapted from traditional Georgian versions but makes use of what I had in at the time. First, for a lack of Georgian cheese supplies, I used a more generic assortment of cheeses including parmesan and mozzarella, which yielded a satisfactory gooey-ness and savoury flavour.  Instead of mixing them with egg before baking, as is traditional, I used a thick bechamel sauce because I thought it would be a nice change and provide a creamier filling. You can substitute the sauce for egg if you like or even crack one on top when baking! The added tapenade really gave the bread another depth of savouriness and flavour. Rip off the crust and dunk it into the gooey centre for ultimate yum!

Makes 4 large breads.

Ingredients:

Dough:

  • 450g strong white bread flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 2 x 7g sachets fast action dried yeast
  • 300ml warm water
  • 2 Tablespoons good olive oil

Filling:

  • 2 tbsp unsalted butter
  • 2 tbsp plain flour
  • ¾ cup milk, cold
  • ¼ tsp freshly grated nutmeg, plus more to top
  • Salt and freshly ground black pepper to taste
  • 320g of equal parts of grated mozzarella and parmesan cheese
  • 4-6 tbsp black olive tapenade (recipe in instructions)

 

Method:

  1. For the dough: Place salt and flour into a large bowl. Add the sugar and yeast but do not let the yeast directly contact the salt.
  2. Pour in the water and olive oil. Mix together with your fingers.
  3. Work the dough into a soft warm ball then slap it onto a lightly floured surface and knead for 10 minutes until soft and elastic.
  4. Place the dough in a lightly oiled, large bowl and lightly oil the dough itself so a crust does not form. Cover the bowl with a plastic bag and leave in a warm place for about an hour until the dough has doubled in size.
  5. For the filling: While the dough is proofing, cook/stir butter and flour in a pan over medium heat for 1 min. Add the cold milk and whisk the mixture continuously until it starts to simmer and thicken. The consistency should be like mayonnaise. Add the grated nutmeg then season with a bit of salt and black pepper. Let the sauce COOL COMPLETELY then evenly mix in the grated cheese (the cheese should not melt). Set aside.
  6. If you’re making your own tapenade: In a food-processor, combine 155g pitted black olives, 6 tbsp extra virgin olive oil, 3 cloves of garlic, 3 anchovy fillets, 3/4 tsp white wine vinegar and 1/2 tsp freshly ground black pepper. Puree the mixture as smoothly as you can. Set aside.
  7. To bake the bread:Preheat the oven on 250C, with a pizza-stone or large inverted cast-iron pan in the middle.
  8. On a lightly floured surface, roll the dough into a large oval with pointy tips then transfer to a piece of parchment paper. Rub 1-2 tbsp of tapenade over the dough, then pile ¼ of the cheese-mixture across the middle. Fold the dough over to partially cover the cheese, then bring the 2 ends together and tuck the tips underneath itself, then pinch at the bottom so it sticks. Repeat with the others.
  9. Slide the parchment with the bread on top, onto the pizza-stone or inverted cast-iron pan. Bake for 10 min until golden browned on all sides.