Ingredients
For the dough:
- 2.2 pounds (1Kg) flour
- 2 tablespoons (25 grams) Sugar
- 0.35 ounces (10 grams) fresh yeast
- 1 tablespoon vinegar
- 2⅔ cups (660 ml) water
- 1 tablespoon Salt
- ⅓ cup (80 ml) canola oil
For the filling:
- 1.1 pounds (500 grams) sheep feta cheese
- ½ cup (100 grams) butter very soft
- 8 eggs
Instructions
prepare the dough:
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1. Using a mixer fitted with a dough hook, beat the flour, sugar and yeast for a minute until all the ingredients are evenly distributed. Gradually add the vinegar and water and knead for 8 minutes until the dough is soft and sticky (don't be tempted to add more flour).
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2. Add the salt and oil and knead for 2 more minutes. Transfer the dough to a floured work surface and gently form it into a very soft ball. Transfer to a greased bowl and refrigerate for at least 2 hours and preferably for 12 hours.
shaping, filling and baking:
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3. Preheat the oven to 390F/220ºC and line a baking pan with parchment paper.
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4. Place the dough on a floured work surface and divide it into 8 balls. Cover and allow to rise for 1 hour.
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5. Form a cylinder out of each ball and pinch the edges with your hands. Make an elongated well in the middle of each khachapuri and then widen it with your fingers.
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6. Mix the cheese and butter thoroughly until homogenous and then fill the 'boats' with the mixture.
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7. Bake for 10 to 12 minutes until golden brown. Crack the eggs in a bowl and slide them, one at a time, into the middle of each khachapuri. Bake for another 5 minutes until the eggs are cooked. Khachapuris taste best when eaten right after they come out of the oven.
Variation: if you are unable to buy fresh yeast, you can substitute it with 1 teaspoon/ 3 grams of dry yeast.
This recipe is courtesy of Hashulchan.