While the full Marani recipe is kept a secret, I’ve adapted this recipe to approximate the famous Georgian pizza like dish using ingredients easy to come by in any kosher market.
TIPS
- Grate your own! For best taste and texture, grate your own mozzarella instead of buying pre-shredded that has anti-caking agents added.
- Dough should be soft and pliable resulting in a fluffy texture (it should not be hard & crusty like a baguette). Dairy ingredients help with keeping it tender.
- Roll and form on floured parchment to avoid having to transfer shaped bread.
- Use a spoon or fingers to fully stuff filling under folded crust.
Read more about our trip to Marani restaurant HERE.
Khachapuri
Servings
2 Servings
Ingredients
- ¾ cup milk
- 2 tsp. yeast
- 1 tsp. sugar
- 2¼ cups bread flour
- 1 tsp. salt
- 2 tbsp. butter softened
- 8 oz. mozzarella freshly grated
- 5 oz. feta crumbled
- 1/3 cup cottage cheese
- 1 egg
- Pinch of salt
- 1 egg beaten
- 2 eggs cracked whole into separate cups
- 4-6 tbsp. butter divided
Instructions
- To make dough:
- Warm milk to lukewarm temperature (not boiling). Sprinkle yeast and sugar over milk and stir to dissolve. Set aside to proof for 5-10 minutes – mixture will become bubbly and foamy.
- Meanwhile place 2 cups bread flour and salt in a large mixing bowl. Whisk to blend; make a well in the center, pushing flour against sides of bowl.
- Add proofed yeast mixture and butter to the well. Mix flour slowly until a dough forms and comes away from sides of bowl. Add softened butter, kneading it into the dough.
- Knead with your hands until dough is a soft and elastic pliable ball, adding in remaining ¼ cup flour as needed if dough is too sticky.
- Cover bowl with a towel and allow to rise until dough is doubled in bulk, about an hour.
- To Shape, Fill & Bake:
- Preheat oven to 425°F.
- Combine all ingredients in a large mixing bowl, tossing until well mixed. Set aside.
- Divide dough in half. Place one half of dough on a floured board or parchment paper.
- Using a floured rolling pin, roll out into an oblong shape about a ¼” thick.
- Mound half the cheese mixture in the middle of the dough, pressing and spreading into an even layer, leaving a border of dough plain.
- Fold the long sides over the dough on each side. Twist and seal the ends together on each side to form a boat shape.
- Brush folded dough with egg wash.
- Bake for 10-14 minutes, or until dough is lightly browned.
- Remove from oven; using the back of a spoon, make an indentation in the center of the cheese. Pour a whole cracked egg into the indentation.
- Bake for an additional 5-7 minutes or until egg white is mostly set.
- Remove from oven and add 2-3 tablespoons butter to the middle of the khachapuri.
- Use a fork to mix up the egg and butter into the cheese filling. Serve immediately.
- Repeat with remaining dough and cheese.
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