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Khachapuri cheese bread

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Georgia Is My Kitchen
Given its proximity to Russia, it might be tempting to dismiss Georgian food as heavy, stodgy and bland. But nothing could be further from the truth. As any traveller to Georgia will tell you, the country’s unique cuisine, wine culture and the ritual of the supra (Georgian feast) are all highlights.
Georgian cooking is influenced by its Persian and Turkish neighbours to the south. Georgian cooking also features loads of fresh herbs and some of the tastiest locally grown produce you’re likely to encounter anywhere in the world. .
Georgia’s most recognisable dish, khinkali, is something of a hybrid between Russian pelmeni, ravioli, and Chinese soup dumplings. .
Some of the food specialties of Georgia are: .
Badrijani nigvzit: chargrilled eggplant with a walnut paste that’s flavoured with blue fenugreek, tarragon vinegar, and dried marigold. .
Khachapuri, an open cheese pie, is one of Georgia’s more creative bread dishes. .
Kharcho is typically made with beef, plum puree and ground walnuts, which gives the sauce a complex sweet-and-sour taste and a beautiful nutty texture. .
pkhali, a vegan dish made from finely chopped beetroot, nettles, cabbage, spinach, and other leafy vegetables. Combined with crushed walnuts, garlic and fresh herbs for flavour, pkhali is like a cross between a cold salad and a dip.
Chikhirtma: Georgia’s answer to chicken soup.
Lobio: A stewed kidney beans that comes with all the trimmings – pickles, fresh spring onion, and mchadi corn bread.

Khachapuri cheese bread  Print Recipe

Khachapuri is a Georgian rich cheesy bread. This is a plant-based low-fat, version.
Serves: 4
Preparation time:1 hour
Cooking time:10 minutes
For the dough

¼ cup non-dairy milk
½ cup + 2 tablespoons water
½ teaspoon sugar
1½ teaspoons active dry yeast
1¾ cup all-purpose flour
1 teaspoon salt
1 teaspoon olive oil + more for greasing and brushing

For the “cheese sauce”

6 oz baking potato, peeled and chopped bite-sized
½ small carrot, chopped bite-sized
¾ tablespoons nutritional yeast
¾ teaspoon vinegar
½ teaspoon salt
2-3 tablespoons water
1½ tablespoons olive oil
3 tablespoons onion, chopped finely
3 tablespoons poblano, chopped finely
½ garlic clove, diced finely
½ teaspoon chipotle in adobo sauce
A pinch of ground cumin

For the final assembly/garnish

2 teaspoons non-dairy milk
2 cup mozzarella (optional)
1 spring onion, sliced
Red pepper flakes (optional)
Make the dough

In a microwave-proof bowl, combine non-dairy milk and water, and heat for 30-45 seconds or until the temperature reads 105°F – 115°F (the temperature range to activate the yeast).
Add sugar and active dry yeast, stir and let sit for 5-10 minutes until the yeast is activated and becomes frothy on the top.
While the yeast is activating, in a bowl, combine flour and salt. Make a well in the center.
Pour the activated yeast solution in the center and knead the dough. It will be sticky at the start, but as the gluten begins to develop, it’ll get less sticky and springier.
Once the dough is soft, smooth and springs back when pressed, add 1 teaspoon olive oil and coat bowl and dough generously.
Cover with a damp cloth and let proof in a warm spot for 1-1½ hours until doubled in size.
Make the “cheese sauce”

When the dough has been proofing for about an hour, bring a small pot of water to a rolling boil.
Add the chopped potato and carrot and cook until tender. Drain and add to a blender along with the nutritional yeast, vinegar and salt. Blend until smooth and creamy adding 2-3 tablespoons of water till you get a nice pourable consistency. Set aside.
In a small skillet, heat oil on medium heat and sauté the chopped onion, poblano and garlic with a pinch of salt until it begins to soften and brown.
Add the chipotle in adobo sauce, ground cumin. Adjust salt to taste. Remove from heat and stir into the blended potato sauce. Set aside.
Shape the dough

Preheat oven to 450°F. Line a medium baking tray with parchment paper.
Divide the proofed dough into two equal halves, kneading each until soft and smooth. Keep the other dough half-covered as you’re working with the first one.
Sprinkle a clean, dry work surface generously with flour and roll out one piece of dough into a circle about 10” in diameter.
Roll the top and bottom edges of the circle, and shape like a boat, twisting the left and right ends to seal the edges.
Repeat with the other dough. Transfer both “boats” to the prepared baking tray.
Brush the edge of each khachapuri with a little oil, and non-dairy milk.
Let them sit and rise for another 10 minutes.

Bake in the preheated oven at 450°F in the middle-rack for 8 minutes.
Remove from the oven, and fill both khachapuris with the “cheese” sauce filling.
Divide the ¼ cup vegan mozzarella (if using) between the two khachapuris.
Continue baking for another 4 minutes or until the mozzarella is molten and the sauce is warm.
Remove from heat, brush the edges with olive oil and garnish generously with chopped spring onion and red pepper flakes to taste.
Serve immediately. Tear off pieces of the bread and dunk into the cheese filling and enjoy!

Side Dish
Lavash  Print Recipe

Serves: 4
Preparation time: 1 hour
Cooking time:10 minutes
3/4 cup plus 2 tablespoons water
3/4 cup milk
3/4 teaspoon active dry yeast
3/4 cup durum flour
3/4 cup bread flour
1/2 cup cake flour
1/2 cup plus 2 tablespoons whole-wheat flour
1/8 teaspoon salt
2 teaspoons molasses
1 tablespoon honey
1 tablespoon olive
oil Sesame seeds, poppy seeds, or salt, as needed
Parchment paper
Preheat oven to 400 F.
Combine water, milk, and yeast into bowl of a heavy-duty mixer. Stir with a spoon to dissolve the yeast. Add flours, salt, molasses and honey. Attach dough hook and mix at low speed for 10 minutes.
Scrape dough into a large bowl and cover tightly with plastic wrap. Allow dough to rise for an hour at room temperature.
Turn dough out onto a floured surface and gently punch to remove most of the air.
Cover dough with a clean cloth and let rest for 15 minutes. Divide dough into 4 pieces. Stretch, or roll with a rolling pin, each piece to paper thin.
Brush each piece with olive oil, and sprinkle with seeds or salt. Place a piece of parchment paper on top of dough and roll seeds in with a rolling pin. Let rest for 15 minutes.
Place pieces on an ungreased cookie sheet. Bake until golden brown, about 7 to 10 minutes.
Cool and break into random pieces. Wrap tightly in plastic wrap.
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Measures of non liquid ingredients

Non-liquid ingredients in volume converted
into weight using the table below.
For products not included, use a metric scale
Weight of specific 'ingredients in grams


1 cup

3/4 cup

2/3 cup

1/2 cup

1/3 cup

1/4 cup

2 tablespoons

All-purpose wheat flour 120 g 90 g 80 g 60 g 40 g 30 g 15 g
All-purpose sifted wheat flour 110 g 80 g 70 g 55 g 35 g 27 g 13 g
White sugar 200 g 150 g 130 g 100 g 65 g 50 g 25 g
Powdered sugar/Icing sugar 100 g 75 g 70 g 50 g 35 g 25 g 13 g
Brown sugar normally packed 180 g 135 g 120 g 90 g 60 g 45 g 23 g
Corn flour 160 g 120 g 100 g 80 g 50 g 40 g 20 g
Cornstarch 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Rice (not-cooked) 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Macaroni (uncooked) 140 g 100 g 90 g 70 g 45 g 35 g 17 g
Couscous (uncooked) 180 g 135 g 120 g 90 g 60 g 45 g 22 g
Quick oatmeal (uncooked) 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Table salt 300 g 230 g 200 g 150 g 100 g 75 g 40 g
Butter / Margarine 240 g 180 g 160 g 120 g 80 g 60 g 30 g
Shortening 190 g 140 g 125 g 95 g 65 g 48 g 24 g
Fruits and légumes chopped 150 g 110 g 100 g 75 g 50 g 40 g 20 g
chopped walnuts 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Nuts /ground almonds 120 g 90 g 80 g 60 g 40 g 30 g 15 g
Fresh bread crumbs (not packed) 60 g 45 g 40 g 30 g 20 g 15 g 8 g
Dry bread crumbs 150 g 110 g 100 g 75 g 50 g 40 g 20 g
Parmesan grated 90 g 65 g 60 g 45 g 30 g 22 g 11 g
Chocolate chips 150 g 110 g 100 g 75 g 50 g 38 g  19 g
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