Cheese Bread with Greens

Appetizers | Georgian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheese bread with greens

Ingredients

Wheat Flour - 19.4 oz
3.2% Milk - 13 fl oz
Butter - 1.6 oz
Dry yeast - 0.2 oz
Sugar - 0.4 oz
Coarse Salt - 0.4 oz
Vegetable Oil - 0 fl oz
Suluguni Cheese - 18 oz
Imeretian cheese - 6 oz
Chicken Egg - 1 piece
Scallions - 0.9 oz
Cilantro - 0.9 oz
Parsley - 0.9 oz
Dill - 0.9 oz

Step by Step guide

Step 1

Sift the flour (530 g) into a large bowl, then add the yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until smooth, adding a little water (about 50 ml) if necessary. Cover the bowl with the dough and let it rest for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.

Step 2

To make the filling, grate all the cheese coarsely, mix it with an egg, and add 20 grams of butter — if the cheese is rich, you can skip the butter: the filling should be fairly loose.

Step 3

Roll out five portions of dough with a rolling pin to form circles with a thickness of 5 mm. Poke holes around the perimeter (preferably with a wooden skewer) to release air from the dough.

Step 4

Finely chop all the herbs and mix them together, adding a little salt if needed. Place 150 grams of cheese filling — a mixture of Imeretian cheese with Suluguni and an egg — on each round of dough, along with 20 grams of herbs. Seal the edges of the dough. Lightly dust the pies with flour and roll them out again with a rolling pin to a thickness of 8–10 mm and the diameter of the baking molds.

Step 5

Make additional punctures around the perimeter and place the khachapuri in a preheated oven at maximum temperature for ten minutes. Before serving, brush the finished pies with melted butter.