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Kachapuri bread for tearing ‘n sharing

  • Serves 8
Kachapuri bread cheese and egg starter

This Georgian bread dish has a warm homely feel that’s bound to impress, and it’s relatively quick!

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Method

For the bread dough

  • Step 1

    Mix all the ingredients together in the bowl of a food mixer and knead on a medium speed for 5 minutes or until the dough is smooth and elastic (you can also do this by hand!). Transfer the dough into a bowl, cover with cling film and leave to prove until it doubles in size. If you have a warming drawer, this can be done at 40°C.

  • Step 2

    Turn out the dough onto a lightly floured surface and knock back to remove any air bubbles. Divide into 8 equal round pieces and, with the help of a rolling pin, roll each into a long flat circle. Turn up the edges of the dough to create a boat shape and pinch the ends of the dough to seal.

For the filling

  • Step 1

    Combine the feta, cottage cheese, parsley and dill and mix well. Divide the mixture evenly between the shaped dough and transfer them onto two baking trays.

  • Step 2

    Preheat your oven to 250°C (230°C for fan ovens) and when ready, slide the tray into the lowest shelf of the oven and bake for 8 minutes. Crack an egg into each kachapuri and return to the oven for a further 4 minutes. Serve immediately.

Recipes created by Miele - Precision. Passion. Perfection.

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