Khachapuri (Georgian Cheese Pie)
Submitted by bala112693
Georgian khachapuri with hand-stretched dough layered with butter, folded envelope-style around a spiced red bean filling with caramelized onions and fresh cilantro.
YIELD
8 servingsPREP
2 hrsCOOK
2 hrsREADY
4 hrsKhachapuri is Georgia’s most beloved bread, and this version features a traditional red bean filling called lobiani rather than the more familiar cheese. The dough is stretched paper-thin, brushed with butter, folded into flaky layers, then wrapped around mashed beans seasoned with deeply browned onions and fresh cilantro.
The dough itself is special. Club soda replaces water, and its carbonation makes the dough lighter and easier to stretch. After kneading for 10 minutes and resting for over an hour, each ball gets rolled and then hand-pulled until almost transparent. That thinness is what creates the layered, pastry-like flakiness after folding and baking.
The folding technique is where the buttery layers build. Roll, brush with melted butter, fold in half, brush again, fold crosswise. Each fold traps butter between sheets of dough, creating something close to a rough puff pastry. Twelve tablespoons of melted butter distributed through four pies gives each one a rich, golden, shattering crust.
The red bean filling needs time. Dried beans soak overnight, then cook for 90 minutes until almost mushy before being mashed with onions that have been slowly caramelized for 15 to 20 minutes. That dark browning on the onions is where the savory depth lives.
Pro Tips
- Don’t worry if the dough tears during stretching. The folding covers any holes and creates layers regardless
- Brown the onions slowly over medium heat. Rushing them gives you soft onions, not caramelized ones
- Cool the filling completely before assembling. Hot filling melts the butter in the dough layers and ruins the flakiness
- Flatten each assembled pie to about 1 inch thick. Too thick and the center stays doughy
Variations
- Cheese filling: Replace the bean filling with a mix of feta and mozzarella for a classic cheese khachapuri
- Spinach and cheese: Combine wilted spinach with crumbled feta and a beaten egg for a different Georgian filling
- Spiced beans: Add ½ teaspoon each of cumin and coriander to the bean filling for a warmer, more aromatic version
Ingredients
Directions
Sift the flour and salt into a large bowl and make a well in the middle.
Pour in the egg, oil, and club soda and stir into the flour, adding more club soda if necessary, to make a rather soft dough.
Transfer the dough to a floured board and knead until smooth and elastic, about 10 minutes.
Shape the dough into a ball, cover with a linen or cotton (not terry cloth) kitchen towel and let stand for 1 hour.
Divide the dough into four parts and shape each one into a ball.
Let stand, covered, for 15 minutes.
Preheat the oven to 350 Degrees F.
and butter two large baking sheets.
On a floured surface, roll out one of the balls into an ⅛ inch thick square.
Brush the dough with some of the melted butter.
Dip your fingers into the melted butter and pull the edges of the dough in different directions, stretching it evenly until it is almost transparently thin.
Don’t worry if the dough tears, as you will be folding it up.
With a sharp knife, trim the edges of the dough to from an even square.
Fold the square in half, brush the surface generously with the melted d fold in half again crosswise to from a smaller square.
It should be approximately 6 to 7 inches.
It is isn’t, pull it out slightly to fit the dimensions.
Brush the square with butter.
Shape one-fourth of the filling into a ball and place in the center of the square.
Fold in the corners of the square like an envelope.
With the palm of your hand, flatten the pie so it is about 1 inch thick.
Brush the top with melted butter and carefully transfer to a prepared baking sheet.
Repeat the procedure with the rest of the dough and filling.
Bake the pies in the middle of the oven, until golden brown, about 35 minutes.
Serve warm.
Makes 4 Pies for 8 Servings RED BEAN FILLING: Drain the beans and place them in a saucepan along with enough fresh water to cover by at least 2-inches.
Bring to a boil and add salt, then reduce the heat to medium-low.
Cook the beans, partially covered, until almost mushy, about 1½ hours.
While the beans are cooking, heat the oil in a medium size skillet, over medium heat, and add the onion to sauté it.
Stir occasionally, until dark brown, about 15 to 20 minutes.
When the beans are done, drain well and mash.
Add the sautéed onions and their cooking fat and the cilantro.
Season generously with salt and freshly ground black pepper.
Cool to room temperature.
Makes enough filling for 4 pies.
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