Summer Khachapuri
Baking and Desserts • Georgian
Description
Light, summer pastry. It is better to use whole grain wheat flour or flour from hard wheat varieties. Great for vegetarians who consume dairy products.
Ingredients
- Wheat Flour 2 cups
- Coarsely Ground Rye Flour 2 cups
- Ocean salt to taste
- 1% Kefir 2 cups
- Brie cheese 5 oz
- Melted Cheese 5 oz
- Orange Bell Peppers 3 pieces
- Eggplants 2 pieces
- Cucumbers 2 pieces
- Basil to taste
- Dried Chamomile to taste
- Dried celery leaves to taste
- Ground Black Pepper to taste
- TABASCO® 2 teaspoons
- Olive Oil 1 tablespoon
- Activated Baking Soda a pinch
Step-by-Step Guide
Step 1
Soak the cheeses if they are in brine or salty (you can use Adyghe cheese instead of brined cheese).
Step 2
Wash the vegetables, peel the eggplants and cucumbers, and cut them into cubes.
Step 3
Blend the mixture of dried herbs, vegetables, and TABASCO in a blender until it becomes a paste.
Step 4
Tear the mozzarella and brined cheese into the mixture with your hands, and blend again until smooth (if there is any leftover mixture, use it as a sauce or spread for bread).
Step 5
Next, make the dough. Add baking soda to the kefir, gradually add flour a little at a time (you can use only wheat flour) and salt. I don't know exactly how much flour, I wrote approximately because I added a lot myself; the dough should slightly stick to your hands; while kneading, it should be beaten well and tossed against the table.
Step 6
Take 6/10 of the dough and roll it out to fit the shape, covering the sides, pour in the filling, leaving 1 cm from the edge of the dough.
Step 7
Roll out the remaining part of the dough to fit the size of the shape.
Step 8
Cover the filling, seal the edges of the dough well.
Step 9
Brush the top with oil, sprinkle with pepper and herbs.
Step 10
Make holes in the dough (6–8 holes) with a fork.
Step 11
Place in a preheated oven at 430°F for 20–25 minutes.
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