Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Cheese mixture
To shape
To bake
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Add the yeast, milky water and butter, mix with a risotto spoon, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Cheese mixture
In a bowl, mix the cheese with all the other ingredients up to and including the pepper.
To shape
On a lightly floured surface, roll out the dough into a circle approx. 2 cm thick. Spread the cheese mixture in the middle of the dough, pull the edges upwards so that the cheese mixture is fully covered, press the edges of the dough together and shape into a ball. Place the dough ball (seam side down) on the work surface, roll out once more to approx. 1 cm thick and place on a baking tray lined with baking paper. Whisk together the egg yolk and milk, brush the flatbread with the egg wash.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C. Remove, spread the butter over the khachapuri, serve hot.
| Serve with: | Green salad |
|---|
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