|per 100 g||Total Recipe|
|Gross weight||100 g||1841 g|
|Energy||1233 kJ / 295 kcal||22686 kJ / 5425 kcal|
|Sat. fat||9 g||154 g|
|Unsat. fat||7 g||115 g|
|Fibre||1 g||16 g|
|Salt||499 mg||9175 mg|
30 gWhite Flour
850 gHand made Pizza dough
1.8 kgTotal recipe weight
Prepare the dough by following the dough recipe.
Take the required amount of butter and keep it at room temperature to make it maleable. Grate the cheese in a large bowl.
Add the eggs, the butter and a pinch of salt to the grated cheese and work it to a harmonious mixture using a fork. Switch on the oven (Normal Oven temperature 220c / 428f, convection oven temperature 210c/410f)
Flour your work surface and your hands and when the dough is ready portion it into three equal dough balls. Place a doughball on your worksurface and using a rolling pin roll out the dough to a nice round circle like you would for a pizza. Do this on both sides making a nice thin dough a couple of milimeters thick.
Place a generous helping of your cheese mixture in the centre of your dough and gently flatten and even it out, leaving a generous side area uncovered.
Now fold the edges in and close the dough gently. Working from the centre gently press and flatten the dough into a pizza shape, leaving the edges elevated so you have a bowl shaped dough
Place another generous helping of cheese mixture on top of the "bowl" and spread out evenly. Cover a baking tray with baking paper and place the Khachapury on the baking paper.
Repeat the process for the other dough balls.
Place the Khachapury's in the oven (two at a time should be feasible) and bake for 10-15 minutes.
The Khachapury's are done when the pastry and the cheese on top are browning. Take them from the oven and place them on large plates, cut them into six parts and serve immediately.
If you have real suluguni cheese, you can omit the salt as this cheese is quite salty.
Wash & Cut some fresh herbs: Koriander, estragon spring onion, nostrano Gherkins and cherry tomatoes and serve on a dish to accompany the khachapury.
Georgean sauces like Tkemali or Satzebeli are wonderful to enhance the cheese flavours.