Khachapuri (Georgian Cheese Bread) - #Tasty Food

hello this is chef john from #Tasty Food calm with khachapuri that's right I have

Georgia on my mind the country not the state and that's because of this amazing

cheese filled egg finish bread and not only is the center filled with cheese

but what appears to be way too much bread around the outside is actually in

fact way too much cheese so yes we're talking stuffed crust which you will see

a little later but first things first and the first step on the road to catch

a prairie is making a very simple dough which begins with some warm milk and

some warm water as well as a little spoon of sugar and one package of dry

active yeast which we'll go ahead and sprinkle over the top and then as

tradition dictates we will wait a couple minutes to make sure our yeast is alive

and then what we'll do once we know our yeast are reproducing and burpee and

carbon dioxide let's go ahead drizzle in some olive oil followed by some

all-purpose flour and then last but not least a little bit of salt and then what

we'll do is take a wooden spoon and give this a mix till we form a very very very

wet and very sticky dough okay this is like a borderline batter but that's fine

because once we have something that looks like this we'll go ahead and

transfer that onto a floured surface and we will press and knead in more flour

until we've achieved our desired texture and why I want you to use this technique

even though it's a little more difficult is because there's way less chance

you're gonna add too much flour all right if you just dump the full amount

into the bowl and mix that into a dough ball it may or may not be too much and

you can never pull flour out of a dough you can always add more so we'll go

ahead and knead this for like three minutes or so adding more flour as we

see fit until we can actually handle the dough without it sticking to everything

okay it's still gonna be extremely soft but you should still be able to handle

it and form into a ball like this so right here I was getting very close but

I decided didn't eat a little more flour so I sprinkled a little more on it under

and then once we get that back into a ball shape we'll go ahead and transfer

that into a lightly olive oil bowl at which point we can cover this

let it rise in a warm spot for about an hour to an hour and a half or until it

doubles in size and what we'll do while we're waiting for that is move on to

prep our Georgia and cheese blend which for the record will contain no actual

Georgian cheese unless you have connections I don't but what I like to

use is one part creamy mild Monterey Jack plus one part low moisture

mozzarella and of course in the business low moisture is a euphemism for cheap

grocery store mozzarella and then we'll finish up with two parts feta cheese

which means crumbling in about three pieces this size and then what would do

is give this a toss until it's well mixed and because we're gonna do a

little bit of cheese math later please note this is one pound of cheese total

but anyway like I said we will give that a mix and we will simply refrigerate

that until needed and then we'll head back to check on our dough and as you

can see it's fully inflated but not for long because what we'll do is deflate it

and then we'll transfer that onto a floured surface and we'll give that a

little dust and in a pressing until it's pressed out into some kind of uniform

shape that we can fairly evenly cut into which I'll do with my trusty bench

scraper they must have tool in every kitchen by

the way and then what we'll do as usual is press this out into a rectangular

shape so that we can start rolling it but we're not going to do it on the

table this time we're actually going to transfer that to a flour dusted piece of

parchment paper and then we can grab a rolling pin and we'll attempt to roll

this out into something close to a rectangle between 1/8 and 1/4 inch thick

and the nice thing about working on the parchment paper is it makes it very easy

to rotate the dough plus as you'll see this will allow us to transfer this very

very soft dough to our pan with a minimum amount of danger so we'll go

ahead and roll that out into some kind of generally rectangular shape and

finish the rectangle ation by pulling the corners and then once we're happy

with the size and shape it's time to apply the cheese and there's two ways

you can do this you can cover the whole surface and then roll and shape this or

you can use the stuffed crust method and pile up your cheese in two rows an inch

or two away from each edge as I'm doing here oh and by the way we have a pound

of cheese for two of these what means each one gets eight ounces in four

ounces of that is going in the crust and the other half is going in the center so

what I'm getting at is each of these rows should theoretically have two

ounces of cheese and then what will do once our dough's been cheesed it's fold

that dough over like this and then roll towards the center okay

we're going to do that on both sides leaving a gap of about three or so

inches in the center and as I'm doing this I'm kind of pulling and stretching

the dough back a little bit as I roll so that we really have that cheese trapped

in the center of that crust and once we have both of those sides rolled up we

will also need to seal the ends which you can do by pressing and folding and

twisting or combination of all the above just as long as somehow someway they get

sealed and if it feels like somehow you have a ton of excess dough on the end

you can pinch off a little bit but be careful don't pull off too much we're

gonna need that to dip in the center later and like all big things don't

obsess about getting this absolutely symmetrical okay as you'll see once he's

come out of the oven they're gonna look amazing and besides they're called cut

your Puri not cut you're perfect so just get him

semi symmetrical that's all we ask and then once we're happy with how our sides

are rolled and our ends are sealed we'll take some scissors and cut this all the

way around and then we'll use that parchment to easily transfer this onto

our baking sheet all right so if you just form this on the table because that

dough is so soft and these things are so ridiculously stuffed you might screw up

the shape trying to transfer it so the parchment makes this step very

easy plus we're gonna bake it on parchment anyway and then what we'll do

once both of those are formed and panned up is go ahead and place the rest of our

cheese mixture in the middle which again going back to our cheese math is gonna

be exactly four ounces in the center of each own I should mention if you want

you can brush an egg wash on these before they get baked but I'm not going

to I think they look fine without it but if you did want to brush a little bit on

go ahead I mean you are after all this stuff

Curry of your contr pergi actually you know what I should have went with Ayesha

curry since she is the chef in the family but anyway once we're pleased

with how those are cheesed they are ready to transfer into the center of an

extremely hot 475 degree oven for about 15 minutes

or until they look like this and yes one did have a little tiny bit of leakage

but I can't even pretend to be concerned because look at these but hang tight it

gets better because what we'll do is take a spoon to make sure we have a nice

well into which we're gonna place one crack large egg and then what we'll do

once that's been completed is pop those back in our 475 oven for approximately

three to four minutes or until the eggs are about halfway set our you see that

wiggle that's exactly how we want them because how these are finishes with a

couple slices of butter along with a little shake of cayenne and the reason

we don't want the eggs fully set is because by the time these are buttered

and peppered and we've transferred one onto a plate to eat because of all the

residual heat that egg will be perfect and by perfect I mean still perfectly

runny and we'll talk a little bit about egg timing in the blog post but for now

let me go ahead and move on and show you how to eat one of these although I bet

you could probably figure it out but anyway what we're supposed to do is pull

off one of the ends and we will go ahead and bust that egg right in the yolk and

we'll go ahead and stir all that melted butter into our runny egg and that my

friends is just an awesome bite of food and by the way I was so distracted about

how beautiful this was I forgot we were supposed to also sprinkle a little salt

over the top so I did and then I continued on with the first phase of

eating this which is dipping the non cheese-stuffed ends into the center into

that eggy buttery cheesy goodness and as far as the actual bread itself goes it's

sort of a cross between a dinner roll and a pizza crust just very interesting

and delicious in both taste and texture alright so that's phase one of enjoying

this and then what we'll do once we've reached the ends of our ends let's

continue doing the same thing only using the rest of the cheese stuffed crust

which I'm cutting in half so you can see what's going on and what's going on is a

ridiculous amount of cheese stuffed in that crust look at that take that chain

Pizza franchises that stole this idea and if you thought those plain ends were

good dunked in the center wait until you start working it over with this part of

the crust I mean it's almost too much actually not almost it is too much I

mean this is probably enough for two people unless it's really late

just got back from the club and then ones probably fine but anyway that's it

might take on controversy me getting kind of trendy and I'm pretty sure

within like 10 years you're gonna see these on every single brunch and

breakfast menu in the country because why wouldn't they be but in the meantime

I really do hope you give this a try soon so head over to food whooshes calm

for all the ingredient amounts of more info as usual and as always enjoy

hello this is chef john from #Tasty Food calm with khachapuri that's right I have

Georgia on my mind the country not the state and that's because of this amazing

cheese filled egg finish bread and not only is the center filled with cheese

but what appears to be way too much bread around the outside is actually in

fact way too much cheese so yes we're talking stuffed crust which you will see

a little later but first things first and the first step on the road to catch

a prairie is making a very simple dough which begins with some warm milk and

some warm water as well as a little spoon of sugar and one package of dry

active yeast which we'll go ahead and sprinkle over the top and then as

tradition dictates we will wait a couple minutes to make sure our yeast is alive

and then what we'll do once we know our yeast are reproducing and burpee and

carbon dioxide let's go ahead drizzle in some olive oil followed by some

all-purpose flour and then last but not least a little bit of salt and then what

we'll do is take a wooden spoon and give this a mix till we form a very very very

wet and very sticky dough okay this is like a borderline batter but that's fine

because once we have something that looks like this we'll go ahead and

transfer that onto a floured surface and we will press and knead in more flour

until we've achieved our desired texture and why I want you to use this technique

even though it's a little more difficult is because there's way less chance

you're gonna add too much flour all right if you just dump the full amount

into the bowl and mix that into a dough ball it may or may not be too much and

you can never pull flour out of a dough you can always add more so we'll go

ahead and knead this for like three minutes or so adding more flour as we

see fit until we can actually handle the dough without it sticking to everything

okay it's still gonna be extremely soft but you should still be able to handle

it and form into a ball like this so right here I was getting very close but

I decided didn't eat a little more flour so I sprinkled a little more on it under

and then once we get that back into a ball shape we'll go ahead and transfer

that into a lightly olive oil bowl at which point we can cover this

let it rise in a warm spot for about an hour to an hour and a half or until it

doubles in size and what we'll do while we're waiting for that is move on to

prep our Georgia and cheese blend which for the record will contain no actual

Georgian cheese unless you have connections I don't but what I like to

use is one part creamy mild Monterey Jack plus one part low moisture

mozzarella and of course in the business low moisture is a euphemism for cheap

grocery store mozzarella and then we'll finish up with two parts feta cheese

which means crumbling in about three pieces this size and then what would do

is give this a toss until it's well mixed and because we're gonna do a

little bit of cheese math later please note this is one pound of cheese total

but anyway like I said we will give that a mix and we will simply refrigerate

that until needed and then we'll head back to check on our dough and as you

can see it's fully inflated but not for long because what we'll do is deflate it

and then we'll transfer that onto a floured surface and we'll give that a

little dust and in a pressing until it's pressed out into some kind of uniform

shape that we can fairly evenly cut into which I'll do with my trusty bench

scraper they must have tool in every kitchen by

the way and then what we'll do as usual is press this out into a rectangular

shape so that we can start rolling it but we're not going to do it on the

table this time we're actually going to transfer that to a flour dusted piece of

parchment paper and then we can grab a rolling pin and we'll attempt to roll

this out into something close to a rectangle between 1/8 and 1/4 inch thick

and the nice thing about working on the parchment paper is it makes it very easy

to rotate the dough plus as you'll see this will allow us to transfer this very

very soft dough to our pan with a minimum amount of danger so we'll go

ahead and roll that out into some kind of generally rectangular shape and

finish the rectangle ation by pulling the corners and then once we're happy

with the size and shape it's time to apply the cheese and there's two ways

you can do this you can cover the whole surface and then roll and shape this or

you can use the stuffed crust method and pile up your cheese in two rows an inch

or two away from each edge as I'm doing here oh and by the way we have a pound

of cheese for two of these what means each one gets eight ounces in four

ounces of that is going in the crust and the other half is going in the center so

what I'm getting at is each of these rows should theoretically have two

ounces of cheese and then what will do once our dough's been cheesed it's fold

that dough over like this and then roll towards the center okay

we're going to do that on both sides leaving a gap of about three or so

inches in the center and as I'm doing this I'm kind of pulling and stretching

the dough back a little bit as I roll so that we really have that cheese trapped

in the center of that crust and once we have both of those sides rolled up we

will also need to seal the ends which you can do by pressing and folding and

twisting or combination of all the above just as long as somehow someway they get

sealed and if it feels like somehow you have a ton of excess dough on the end

you can pinch off a little bit but be careful don't pull off too much we're

gonna need that to dip in the center later and like all big things don't

obsess about getting this absolutely symmetrical okay as you'll see once he's

come out of the oven they're gonna look amazing and besides they're called cut

your Puri not cut you're perfect so just get him

semi symmetrical that's all we ask and then once we're happy with how our sides

are rolled and our ends are sealed we'll take some scissors and cut this all the

way around and then we'll use that parchment to easily transfer this onto

our baking sheet all right so if you just form this on the table because that

dough is so soft and these things are so ridiculously stuffed you might screw up

the shape trying to transfer it so the parchment makes this step very

easy plus we're gonna bake it on parchment anyway and then what we'll do

once both of those are formed and panned up is go ahead and place the rest of our

cheese mixture in the middle which again going back to our cheese math is gonna

be exactly four ounces in the center of each own I should mention if you want

you can brush an egg wash on these before they get baked but I'm not going

to I think they look fine without it but if you did want to brush a little bit on

go ahead I mean you are after all this stuff

Curry of your contr pergi actually you know what I should have went with Ayesha

curry since she is the chef in the family but anyway once we're pleased

with how those are cheesed they are ready to transfer into the center of an

extremely hot 475 degree oven for about 15 minutes

or until they look like this and yes one did have a little tiny bit of leakage

but I can't even pretend to be concerned because look at these but hang tight it

gets better because what we'll do is take a spoon to make sure we have a nice

well into which we're gonna place one crack large egg and then what we'll do

once that's been completed is pop those back in our 475 oven for approximately

three to four minutes or until the eggs are about halfway set our you see that

wiggle that's exactly how we want them because how these are finishes with a

couple slices of butter along with a little shake of cayenne and the reason

we don't want the eggs fully set is because by the time these are buttered

and peppered and we've transferred one onto a plate to eat because of all the

residual heat that egg will be perfect and by perfect I mean still perfectly

runny and we'll talk a little bit about egg timing in the blog post but for now

let me go ahead and move on and show you how to eat one of these although I bet

you could probably figure it out but anyway what we're supposed to do is pull

off one of the ends and we will go ahead and bust that egg right in the yolk and

we'll go ahead and stir all that melted butter into our runny egg and that my

friends is just an awesome bite of food and by the way I was so distracted about

how beautiful this was I forgot we were supposed to also sprinkle a little salt

over the top so I did and then I continued on with the first phase of

eating this which is dipping the non cheese-stuffed ends into the center into

that eggy buttery cheesy goodness and as far as the actual bread itself goes it's

sort of a cross between a dinner roll and a pizza crust just very interesting

and delicious in both taste and texture alright so that's phase one of enjoying

this and then what we'll do once we've reached the ends of our ends let's

continue doing the same thing only using the rest of the cheese stuffed crust

which I'm cutting in half so you can see what's going on and what's going on is a

ridiculous amount of cheese stuffed in that crust look at that take that chain

Pizza franchises that stole this idea and if you thought those plain ends were

good dunked in the center wait until you start working it over with this part of

the crust I mean it's almost too much actually not almost it is too much I

mean this is probably enough for two people unless it's really late

just got back from the club and then ones probably fine but anyway that's it

might take on controversy me getting kind of trendy and I'm pretty sure

within like 10 years you're gonna see these on every single brunch and

breakfast menu in the country because why wouldn't they be but in the meantime

I really do hope you give this a try soon so head over to food whooshes calm

for all the ingredient amounts of more info as usual and as always enjoy