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Khachapuri Made from Pure Sourdough

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Khachapuri Made from Pure Sourdough

The perfect khachapuri made from pure sourdough recipe with a picture and simple step-by-step instructions.

sourdough

  • 60 g Yeast
  • 600 g Wheat flour type 812
  • 500 g Water 30 ° C
  • 1 tbsp Beet syrup

Main dough

  • 400 g Wheat flour type 550
  • 60 g Olive oil
  • 18 g Salt

Covering

  • 300 g Crumbled feta
  • 300 g Smoked mozzarella
  • 6 Pc. Eggs
  • 50 g Butter approx.
  • 1 toe Garlic
  • 200 g Sour cream
  • 2 tsp Ground and roasted coriander
  • 0,5 tsp Cumin
  • Olive oil for coating
  1. For the sourdough mixture, mix the topping with water. Add the beet syrup and flour and stir everything together. Cover and leave to stand at room temperature for 24 hours. The amount of dough should have at least doubled over time.
  2. After the time has passed, work in the ingredients for the main dough. Knead the dough until it is elastic (manually at least 10 minutes). Cover and let rest for 3 hours.
  3. During this time, crumble the feta cheese and mix part of it with the sour cream. You can also use creme fraiché or yoghurt instead of sour cream. Add chopped garlic and roasted and ground corian seeds and cumin. Pepper to taste and add a little salt. Dice the mozzarella and set aside with the rest of the sheep cheese.
  4. After resting, roll out the dough thinly into a square or pull it out. Brush two sides with olive oil and top with mozzarella cubes or sheep cheese. Roll up one or two tours and bring the ends together at the top and bottom, so that shuttles are created. Fill them with the sour cream and cheese mixture and the remaining cheese. Brush the sides with olive oil again. Let the parts relax for 30 minutes.
  5. Preheat the oven to 230 ° C top / bottom heat and bake the boats for 20-25 minutes. Take out of the oven and use the spoon to make a well in the middle of the dough boat and add a cracked egg. Bake for another 2 – 5 minutes – depending on whether the egg should be soft or well baked.
Dinner
European
khachapuri made from pure sourdough

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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