Georgian Khachapuri – Beetroot Leaf and Feta Filled Dough Pockets

Georgian Khachapuri  (taken from Georgia About)

Dough: scant 800 g flour, 300-400 ml milk, 1 egg, 1 1/2 tbsp yeast, 1 tsp salt, 1 tsp sugar

Warm the milk up to 35C and dissolve the yeast in it for about ten minutes. Put flour, salt, and sugar into a large bowl and make a well in the centre. Add the milk/yeast and egg and combine to make a dough. Turn out onto a surface and knead for about five minutes. Cover and place in a warm spot for two hours. After two hours, divide the dough into four equal portions, wrap in cling film and let sit for another ten minutes.

Filling: 1 tbsp salt, 400 grams feta, 400 grams chopped greens (beetroot leaves, spinach or a combination), lemon juice to taste (optional)

Chop the greens up and add the salt. Combine and let sit for a good half an hour. Strain to get rid of the extra liquid then mix with the feta. Add lemon juice if using.

To make the Khachapuri take a portion of the dough on a floured surface and flatten it with your hands into a large circle measuring about 30 cm. Place 1/4 of the filling in the middle of the circle and start bringing in the edges of the dough to the centre of the circle, folding the dough together as you work your way around the circle. Pinch to seal.  Carefully flatten the dough with your hands until you have a circle almost as large as the original.

Heat a pan on medium heat, brush with butter and place the Khachapuri inside. Cook for 5-7 minutes, then carefully flip and repeat.  Cool on a wire rack so that it stays nice and crisp.

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