The Art of Cheese — Imeruli Khachapuri: Bread with Aged Havarti
Author: 
Recipe Type: Side, Baking
Cuisine: Georgian
Serves: one, 12-inch bread
 
The traditional Georgian bread is stuffed with an Aged Havarti cheese for awesome flavor, especially when it is still warm, right out of the oven. Delicious creamy cheese stuffed Georgian bread goes well as snack or breakfast. Recipe is adapted from Georgian Recipes.
Ingredients
For the Dough
  • 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
Filling
  • 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)
For brushing
  • 1 egg + 2 tablespoon water for egg wash
  • 1 tablespoon of melted butter
Instructions
  1. In a bowl of kitchen aid stand mixer mix, flour, salt, oil, milk and instant yeast to form smooth dough.
  2. Transfer to well greased bowl and set aside for double in volume. It took about 2 hours as my kitchen is cold.
  3. Once the dough is doubled in volume, make the filling. In a bowl add two cheeses, egg and softened butter mix everything well.
  4. Transfer the dough into a lightly floured surface and spread it into 10 inch circle( if you can).
  5. Then carefully spread the filling on the top of the dough leaving 1 inch on the sides.
  6. Hold dough from the sides and bring to center like a pocket. Close the ends into a tight seam.
  7. 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.
  8. 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.
  9. When you ready for baking brush them with an egg wash.
  10. 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.
  11. Enjoy the slice as soon as you can handle the heat.
  12. Goes well with coffee or tea or even a dip of marinara it is best.
Recipe by Honest Cooking at https://honestcooking.com/art-cheese-imeruli-khachapuri-bread-aged-havarti/