Home About Russia Cuisine Recipe: Georgian Cheese Bread – Hachapuri
Last update on December 11, 2018

Blogger and American expat Katbat shares her recipe for delicious, mouth-watering cheese bread; combining three different cheeses she can easily pick up at the local supermarkets in Moscow.

This is adapted from Nigella Lawson’s Feast

For dough:

– About 5 to 6 cups of all-purpose flour
– 2 cups of plain yogurt
– 2 eggs
– 4 tablespoons of butter, softened
– 1 teaspoon of salt
– 2 teaspoons of baking soda

For filling:

– 7 oz (200g) ricotta cheese
– 7 oz (200g) fresh mozzarella (preferably buffalo milk mozzarella)
– 1 lb 5oz (600g, or three packages) high-quality feta
– 1 egg

I found Suluguni Cheese at my Bexetle, over by the mozzarella. I used equal portions of suluguni, mozzarella, and feta.

In a large bowl, stir together the yogurt, eggs, butter and salt.

Begin adding the flour, one cupful at a time, stirring or working with your hands to form a silky, soft dough.

Add as much flour as is necessary to bring the dough to a kneadable consistency — it should not be overly sticky.

Knead in the baking soda.

Wrap the dough in plastic, or stick in a tupperware container, cover and refrigerate for at least 20 minutes, or up to a day.

For the filling: grate, chop or mash all the cheeses together in a bowl. Stir in the egg. I cut ingredients into small chunks and used the blade on my chopper to mix it all up.

Preheat the oven to 425 Farenheit / 220 Celsuis.

To make hachapuris like I did, I made small ones by pulling off a piece of dough the size of a tennis ball.

Using your hands, press dough out into a rough circle. Use flour where needed to keep from getting too sticky. I found that it was best to leave the center slightly thicker, and concentrate on stretching out the sides. Like a slim flying-saucer shape.

Mound about two tablespoons of the cheese into a fat disc in the center, and start bringing the sides of the dough up around it. Pleat them as you go (you can moisten the pleats with water to create a better seal).

You should have a gathering of dough at the top when you finish — twist this around itself to seal. Make sure you don’t tear the sides.

Now pat this cheese-filled dough ball out until it is about one-half inch thick. Bake for about 10 to 15 minutes.

I made six this way. Then I divided the remaining dough in half and made larger disks to fit the bottom on a well oiled cake pan.

You can also cook this bread in a heavy skillet on the stovetop until both sides are golden brown.

Eat warm!

Katbat / Expatica

Katbat is a mid 30s mom of three living in Moscow, Russia. When she is not hanging with her kids she likes to read, cook, and listen to music. Read Katbat’s blog, The Wind Of Change, or visit her cooking site Moscow Eats.