for 4 person

Dough

250 g	white flour
¾ tsp	salt
1 pinch	sugar
¼ cube	yeast (approx. 20 g), crumbled
1 ½ dl	milk water (1/2 milk, 1/2 water)
20 g	butter, melted

Cheese mixture

200 g	fondue cheese mix
1	fresh egg white
1 tsp	liquid honey
1 tsp	dried oregano
a little	pepper

To shape

1	fresh egg yolk
1 tbsp	milk

To bake

½ tbsp

butter

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.

Show complete recipe