I have to admit: Though I’m the host of bread baking day #7 (deadline March 1st, that is tomorrow!) I was not quite sure which flatbread I would bake until this morning. A little bit late, isn’t it?
But don’t worry somehow I managed to fulfill the task by making a really quick bread:
Georgian Cheese-Filled Quick Bread (emeruli khachapuri) from Jeffrey Alford’s and Naomi Duguid’s Flatbreads & Flavors.
And here is a little photo tutorial how to get the cheese-filling into this flat bread:
Flatten 1/8 of the dough to a round and place 1/8 of the cheese filling in the middle.
Bring the dough all the way around the circle to the center.
You should end up having a dough-covered mound.
Flatten the mound with the palm of your hand, then turn it over and roll it out again. You could make the khachapuris a little but larger and thinner but I wanted four of them to fit on my baking sheet.
Alford recommends the khachapuris as a snack or a complement to soups of all kinds. So when I saw Nicky’s tomato soup with red lentils indian style today I knew this would be a perfect team.
The only changes I made to the soup: I doubled the recipe, using a diced onion with the garlic and omitted the cilantro (no fresh cilantro around) and the mustard seeds (I forgot them as I was too busy with the bread).
Das Rezept für das georgische Schnellbrot mit Käsefüllung auf Deutsch gibt es in meinem Brotkasten.
|REZKONV-Recipe – RezkonvSuite v1.4
|Georgian Cheese-Filled Quick Bread – emeruli khachapuri
|Bread, Cheese, Georgia
|Mild Cheddar or mozzarella; chopped (I used
|Feta cheese, well crumbled
|Unbleached all-purpose flour
|Jeffrey Alford, Naomi Duguid
|Flatbreads & Flavors
|Edited *RK* 02/29/2008 by
You will need two baking sheets, a medium-sized bowl, a large bread bowl, and a small rolling pin (optional).
Place an oven rack at the lowest position, and preheat the oven to 450°F (I used 250°C). Lightly oil two baking sheets.
To prepare the cheese filling: Blend together all the ingredients in a bowl. Set aside.
In a large bowl mix together 1 cup flour, the baking powder, and salt. Add the yogurt and stir well. Then continue stirring in flour until the dough has lost its stickiness and can be worked with your hands. Turn out onto a lightly floured surface and knead for 3 to 4 minutes, until soft and slightly elastic.
Divide the dough into 8 equal pieces. Keeping the remaining pieces covered with a cloth, work with one piece of dough at a time. Flatten the dough with the lightly floured palm of your hand. Then, either stretching the dough or using a small rolling pin, flatten it out to a round about 6 to 8 inches in diameter. Place 1 heaping tablespoon of the cheese filling in the center of the dough. Pinch an edge of the dough between your thumb and forefinger and stretch it halfway over the filling to the center of the dough round. Then pinch the edge an eighth of a turn along from the first position and bring it to the center. Continue all the way around the circle, stretching the dough as you do so, and pleating it over the filling, until you have a dough-covered mound. Pinch the pleats closed, and then, with the lightly floured palm of your hand, gently press down on the top of the mound to flatten it. Turn the bread over and gently press down again on the other side. This will push the filling out into the edges of the bread; it should be 1/4 to 1/2 inch thick and 7 to 8 inches in diameter.
Place the bread on a prepared baking sheet and continue making breads until the first baking sheet is full. Bake the breads for 5 to 6 minutes, then remove from the oven, slide into a basket lined with a cloth, and cover to keep warm. Prepare the remainder of the breads while the first batch bakes, and then cook in the same fashion.
Georgians eat khachapuri as a snack or for lunch as a light but satisfying meal; it is also a good complement to soups of all kinds. The breads are soft and surprisingly thin, about a quarter inch thick, so the cheese is a mild flavoring, not an overpowering taste. Once you are used to mixing and shaping the breads, they will take you only twenty minutes from start to warm-bread-on-the-table finish.
Petra: I made the breads a little bit thicker so that 4 of them had place on my baking sheet. So the baking time was a little bit longer, about 8-10 minutes until brown spots arrived.