LENTEN

Lenten Khachapuri with Spinach and Herbs

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Khachapuri can be prepared the night before so that you can enjoy it with sweet tea in the morning! The key is not to overbake it. If done correctly, the herbs in the pie will be juicy. This is how Chef John Smith prepares khachapuri at a popular American restaurant.

Ingredients

Fresh basil leaves - 3.5 oz
Cilantro - 0.5 oz
Scallions - 0.5 oz
Dill - 0.5 oz
Olive Oil - 0 fl oz
Salt - 1 oz
Ground Black Pepper - 0 oz
Wheat Flour - 35.3 oz
Dry yeast - 0.3 oz
Sugar - 0.4 oz
Vegetable Oil - 2 fl oz
Water - 7 fl oz

Step by Step guide

Step 1

Prepare the dough. This amount will be enough for several khachapuri at once. Mix the flour with 25 grams of salt and yeast.

Step 2

Add warm water to the flour and mix the dough by hand until it reaches a smooth consistency.

Step 3

Add vegetable oil to the dough. Mix again. If the dough seems too stiff, add a little more water.

Step 4

Dust the dough with flour, cover the bowl with plastic wrap, and let it rest for about 20 minutes.

Step 5

Chop the greens: finely chop the spinach stems, and cut the rest into larger pieces.

Step 6

Place the herbs in a bowl. Add 2 grams of salt, black pepper, and olive oil. The herbs should release their juices, so make sure to mix them well.

Step 7

Take 300 grams of the prepared dough. Dust the work surface with flour. Roll out the dough using a rolling pin into a circle with a diameter of 25 cm.

Step 8

Place the filling of herbs in the center of the rolled-out dough. Lightly sprinkle with flour.

Step 9

Gather the edges of the khachapuri as you would when making an open pie, pulling the dough edges toward the center and sealing them together. The shape of the khachapuri should resemble a donut: its center should remain open. Gently press down on the middle of the khachapuri to flatten it.