This is a sponsored post as part of “The Art of Cheese with Castello Aged Havarti ”, a partnership between Honest Cooking and Castello Cheese , however all opinions expressed are mine.
Pizza is one of the ultimate favorite dishes for most people. My kids also love pizza a lot, and on most weekends we buy it for them. If pizza is there they will eat without any hesitation. I too love pizza. But if you ask somebody from Georgia (country in Europe), they will say they like Khachapuri, which is filled bread stuffed with melting cheese, rather than a pizza. So no wonder it is considered as one of Georgia’s most famous national dishes. I was planning to make one for long time and with beautiful havarti cheese in hand, decided to make Imeruli khachapuri.
Castello® Aged Havarti is my new found cheese love, yes I love cheeses. Little bit crazy for cheese. I was able to sample this aged havarti a Danish cheese which is crumbly, creamy texture with rich buttery taste with touch of tanginess. When it ripens the cheese also starts to develop small crystals which increase the richer taste. It is also great melting cheese.
Even though various types of khachapuri are available in Georgia, most common one is Imeruli khachapuri from the western Georgian region of Imereti. In this version cheese is stuffed inside the bread. I was planning to make Acharuli/Adjaruli khachapuri, because of its boat shape, but my husband suggested trying Imeruli khachapuri. Thus one fine morning, I started making the khachapuri, first made the yeast dough then allowed it to ferment for 2 hours as my kitchen is cold. Yes winter make yeast to act slowly. Then once the dough has doubled in volume next thing is to make filling with cheeses and egg.
After the filling is done rest the dough again and bake at highest heat in your oven. I used 500°F. I made this Imeruli khachapuri two times as first time I religiously followed the recipe by baking for 15 minutes and ended up making slightly brown crust. But taste was great though. So next time reduced the baking time and got it perfectly.
This Imeruli khachapuri is delicious, you can have just as such or even with dip of marinara, it will be wonderful. You can feel the taste of cheese in every bite. My kids enjoyed it. I think aged Haverti cheese made this khachapuri more scrumptious. We had it for our evening tea as well as breakfast. You can also reheat them for 15 seconds in microwave before serving.
If you are looking for more recipe ideas with Castello Aged Havarti just click below link also follow them @castellousa in twitter
Delicious creamy cheese stuffed Georgian bread goes well as snack or breakfast.
Ingredients
- 2 ¼ cup/ 285 g bread flour
- 2 ¼ teaspoon/ 7g instant yeast
- ½ teaspoon/ 4g salt
- ½ cup/143g milk
- ¼ cup/52g canola oil
- 1 ½ cup/136g Castello Aged Havarti cheese (shredded)
- ¾ cup/89g Mozzarella cheese (shredded)
- 1 large egg
- 2 tablespoon of unsalted butter (softened at room temperature)
- 1 egg + 2 tablespoon water for egg wash
- 1 tablespoon of melted butter
Instructions
- In a bowl of kitchen aid stand mixer mix, flour, salt, oil, milk and instant yeast to form smooth dough.
- Transfer to well greased bowl and set aside for double in volume. It took about 2 hours as my kitchen is cold.
- Once the dough is doubled in volume,
- make the filling
- In a bowl add two cheeses,
- egg and softened butter mix everything well.
- Transfer the dough into a lightly floured surface and spread it into 10 inch circle( if you can).
- Then carefully spread the filling on the top of the dough leaving 1 inch on the sides.
- Hold dough from the sides and bring to center like a pocket.
- Seam the ends.
- Then spread the dough once again into a circle about ½ inch thickness. I tried maximum to make it circle still not got exact circle. If you can make a perfect circle that would fine.
- Transfer the prepared dough with cheese filling into a parchment lined pizza pan. Chill the dough in refrigerator for about 30 minutes. While the dough is chilling preheat oven to maximum in my case 500F.
- When you ready for baking brush them with an egg wash.
- Prick the top with a fork so that it won’t puff a lot. And bake the khachapuri for about 12 minutes. After 10 minutes make sure to watch them closely so that top won’t brown too much. Once done remove from the oven and immediately brush them with melted butter.
- Enjoy the slice as soon as you can handle the heat.
- Goes well with coffee or tea or even a dip of marinara it is best.
Notes
This recipe is adapted fromhere
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved.
If you are looking for more recipe ideas with Castello Aged Havarti just click below link also follow them @castellousa in twitter
0
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Easyfoodsmith says
Delicious scrumptious post!!!!
Sundari says
wow!! looks lovely and tempting too!!
mjskit says
Being a pizza lover and an havarti lover, this Khachapuri is VERY appealing. I want it! Thanks for a GREAT idea Swathi! I hope you and your family has a wonderful holiday season!
Choc Chip Uru says
This cheese bread is so enticing 😀
Cheers
Choc Chip Uru
farin ahmed says
Interesting and the cheese bread looks delicious
Helene D'Souza says
I am definitely in for this flat bread!!
Looks fantastic. =)
sona says
very interesting recipe.. looks delicious.
Nalini Somayaji says
Nice to know about the cheese bread...delicious imeruli ...Kachapuri....well explained with beautiful pic to follow...
Suja Manoj says
Wow adipoli,loos so yummy and perfectly baked.
Mayuri Patel says
its so similar to the cheese paratha I make except that I don't add egg and its cooked on a tawa. Imeruli kachapuri looks so good.