Jachapuri or Khachapuri. A cheese-filled bread from Georgia

This Khachapuri is a typical Georgian cheese-filled bread. Both the shape and the filling can change but it is a bread that is always delicious if it is also eaten hot and freshly made.

It is based on a yeast bread dough that is very easy and although it can be prepared in one go, I like to ferment it in the refrigerator so that it takes in all the flavor. It is filled with a mixture of cheeses and bechamel that makes its flavor unique and its texture very creamy.

You can finish it with whatever you like, but the typical thing is to add egg or tomatoes.

The bread lasts very well in the refrigerator for a couple of days, so you can have it prepared in advance and give it a strong blast in the oven just before serving it.

Today I bring you the traditional version of Khachapuri or bread stuffed with cheese, which is to serve it with egg, but at home we have also prepared it with chorizo ​​or ham and it is fantastic.

Ingredients

• 230 ml of warm water
• 7 g dry baker's yeast or 21 g fresh yeast
• 1 tablespoon of sugar (which we will add in two times)
• 500 g of flour strength
• 1 teaspoon salt
• 120 ml semi skimmed milk
• 45 ml of extra virgin olive oil

For the filling

• 250 g of grated dry mozzarella cheese (it is very important that you do not use fresh mozzarella) or your favorite cheese mix
• 210g feta cheese
• 30 g grated Grana Padano cheese

For the bechamel

• 1 tablespoons of flour
• 1 tablespoon olive oil
• 80 ml milk

For decorating the cake

• 1 egg
• 1 tablespoon olive oil
• 40 g sesame seeds
• 4 eggs
• a few sprigs of dill or chives
• a little hot paprika (optional)

Directions

In a bowl we put the warm water, the yeast and a little sugar.

We wait a few minutes until it appears, small bubbles on top. This indicates that the yeast is activating.

In another bowl we mix the flour, the rest of the sugar and salt. Add the yeast mixture, oil and warm milk to this bowl and mix with a wooden spoon or a Danish mixer.

Once all the ingredients are well integrated, we knead with our hands until all the ingredients are well integrated and we have a smooth and uniform ball that is not sticky (about 5 minutes). We can also do it in an electric mixer. Cover and let it rest for about 20 minutes so that the dough becomes elastic.

We remove the dough from the bowl to a lightly floured surface and knead again for about 5 minutes. We lightly grease the bowl, cover the dough (I always use one of those hotel shower caps that I always use for doughs), and let it rest in the turned off oven for an hour and a half until it has doubled in volume.

After this time, we transfer the dough to the lightly floured work surface. We knead a little to remove all the air and cut it into portions. With these quantities you get 6 small loaves or 4 medium ones. We shape each portion into a ball and let it rest for 15 minutes.

In a medium bowl, mix all the cheeses and preheat the oven to 210°C.

With the help of a rolling pin or with your hands, we stretch each ball into an oval shape of approximately 23 to 25 cm. We place a little of the cheese mixture on the edge and roll the dough inward to create a cheese-filled edge. We twist the corners to close each loaf tightly and let it rest for 15 more minutes.

For the bechamel, heat the milk in a saucepan. In a saucepan, put the oil and flour and let the flour brown. We then add the hot milk and stir well until we obtain a smooth bechamel. We then add the rest of the cheese mixtures, stirring gently until the cheese has been integrated and there are no lumps.

On a baking tray with baking paper we put the khachapuri. We fill the center of each roll with the cheese bechamel. We paint the edges with olive oil or beaten egg and decorate with sesame seeds.

We bake for 15 minutes. We take it out of the oven, and with the help of a spoon, we make a hole in each of the khachapuri. We place an egg there and return to the oven for another 3-4 minutes.

Tips and Tricks

• If we decide not to bake them at the moment, we leave them in the refrigerator, cover with aluminum foil or plastic wrap and leave them in the refrigerator. We take it out of the refrigerator and let it cool for half an hour.
• They can be frozen before baking
• Try putting a little chorizo ​​or ham on them and you will touch the sky with the heck of your fingers.
• Once baked, are kept well up to 3 days in the refrigerator
• Preparation time: 30 minutes more time of rising
• Difficulty: easy
• Servings: 6