Khachapuri with a Twist: Georgian Cheese and Potato Stuffed Flatbread Recipe

Khachapuri, the iconic Georgian cheese bread, is a culinary treasure. This recipe takes the classic Khachapuri and elevates it with a comforting and flavorful potato filling, creating a satisfying and delicious meal. Imagine the warm, stretchy cheese mingling with creamy potatoes, all encased in a perfectly baked, slightly crisp flatbread. This Georgian Cheese and Potato Stuffed Flatbread is a delightful twist on a traditional favorite, perfect for a cozy night in or a crowd-pleasing appetizer.

## Why You’ll Love This Recipe

* **Comfort Food at Its Best:** The combination of cheese and potatoes is a classic for a reason – it’s incredibly comforting and satisfying.
* **Easy to Customize:** You can easily adjust the cheese and spices to suit your taste preferences.
* **Impressive Yet Simple:** While it looks impressive, this recipe is surprisingly easy to make.
* **Perfect for Sharing:** This flatbread is ideal for sharing with friends and family.
* **A Twist on a Classic:** It adds a new dimension to the traditional Khachapuri experience.

## Ingredients

### For the Dough:

* 2 cups (250g) all-purpose flour, plus more for dusting
* 1 teaspoon (5g) active dry yeast
* 1 teaspoon (5g) sugar
* 1 teaspoon (6g) salt
* 1 cup (240ml) warm water (105-115°F / 40-46°C)
* 2 tablespoons (30ml) olive oil, plus more for greasing

### For the Potato Filling:

* 1.5 pounds (680g) potatoes, peeled and cubed
* 1/4 cup (60ml) milk
* 2 tablespoons (30g) butter
* Salt and pepper to taste
* 1/4 teaspoon garlic powder (optional)
* 1/4 cup chopped fresh parsley or dill (optional)

### For the Cheese Filling:

* 8 ounces (225g) mozzarella cheese, shredded
* 4 ounces (115g) feta cheese, crumbled
* 2 ounces (55g) Imeruli cheese (if available, or substitute with more feta or a blend of mozzarella and Monterey Jack)
* 1 large egg, lightly beaten (for egg wash)
* 1 tablespoon butter, melted (for brushing after baking)

## Equipment

* Large mixing bowl
* Measuring cups and spoons
* Potato masher
* Baking sheet
* Parchment paper (optional)
* Rolling pin

## Instructions

### Step 1: Prepare the Dough

1. **Activate the Yeast:** In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active.
2. **Combine Dry Ingredients:** Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms.
3. **Knead the Dough:** Add the olive oil and knead the dough for 5-7 minutes on a lightly floured surface until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 5 minutes on medium speed.
4. **First Rise:** Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

### Step 2: Prepare the Potato Filling

1. **Boil the Potatoes:** Place the peeled and cubed potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
2. **Mash the Potatoes:** Drain the potatoes and return them to the pot. Add milk, butter, salt, pepper, and garlic powder (if using). Mash until smooth and creamy. Stir in the chopped parsley or dill (if using).
3. **Cool the Filling:** Let the potato filling cool slightly while you prepare the cheese mixture and assemble the flatbread.

### Step 3: Prepare the Cheese Filling

1. **Combine the Cheeses:** In a medium bowl, combine the shredded mozzarella, crumbled feta, and Imeruli cheese (or your chosen substitute). Mix well to ensure an even distribution of flavors.

### Step 4: Assemble the Flatbread

1. **Preheat Oven:** Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup (optional).
2. **Divide the Dough:** Punch down the risen dough to release the air. Divide the dough into two equal portions.
3. **Roll Out the Dough:** On a lightly floured surface, roll out one portion of the dough into an oval or round shape, about 12-14 inches in diameter. The dough should be relatively thin, but not so thin that it tears easily.
4. **Add the Potato Filling:** Spread half of the cooled potato filling evenly over the center of the dough, leaving a 1-inch border around the edges.
5. **Add the Cheese Filling:** Sprinkle half of the cheese mixture evenly over the potato filling.
6. **Shape the Flatbread:** Gently fold the edges of the dough over the filling, pinching the seams to seal them securely. Leave the center of the flatbread open, creating a boat-like shape. You can also pinch the ends to create a more defined boat shape, characteristic of Adjarian Khachapuri.
7. **Repeat:** Repeat steps 3-6 with the remaining dough, potato filling, and cheese filling to create the second flatbread.

### Step 5: Bake the Flatbread

1. **Egg Wash:** Brush the exposed dough with the lightly beaten egg. This will give the crust a beautiful golden-brown color.
2. **Bake:** Carefully transfer the flatbreads to the prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

### Step 6: Serve

1. **Brush with Butter:** Once the flatbreads are out of the oven, brush the crust with melted butter for extra flavor and shine.
2. **Serve Immediately:** Serve the Georgian Cheese and Potato Stuffed Flatbread hot, allowing everyone to tear off pieces and enjoy the warm, cheesy goodness. A dollop of sour cream or a sprinkle of fresh herbs can be added as garnish.

## Tips for Success

* **Yeast Activation:** Make sure your yeast is fresh and active. If it doesn’t foam up after 5-10 minutes, it’s likely dead and you’ll need to start with fresh yeast.
* **Dough Consistency:** The dough should be smooth and elastic. If it’s too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a little more water, a teaspoon at a time.
* **Potato Filling Consistency:** Don’t overcook the potatoes, as they can become waterlogged. Drain them well after cooking to prevent a soggy filling.
* **Cheese Quality:** Use high-quality cheese for the best flavor. A good mozzarella will melt beautifully, while feta adds a salty tang.
* **Don’t Overfill:** Avoid overfilling the flatbread, as this can make it difficult to seal and the filling may leak out during baking.
* **Baking Time:** Baking time may vary depending on your oven. Keep an eye on the flatbread and adjust the baking time as needed.
* **Experiment with Flavors:** Feel free to experiment with different cheeses, herbs, and spices to create your own unique version of this flatbread.
* **Make the Dough Ahead:** The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling it out.
* **Freezing:** Baked khachapuri can be frozen for later use. Wrap it tightly in plastic wrap and then in foil. Reheat in a preheated oven until warmed through.

## Variations

* **Spicy:** Add a pinch of red pepper flakes to the potato filling for a spicy kick.
* **Garlic:** Add a clove of minced garlic to the potato filling for a more intense garlic flavor.
* **Herbs:** Experiment with different herbs in the potato filling, such as rosemary, thyme, or oregano.
* **Meat:** Add cooked and crumbled ground beef or sausage to the filling for a heartier meal.
* **Vegetarian:** Add sauteed mushrooms, onions, or spinach to the filling for a vegetarian option.
* **Adjarian Khachapuri:** For a classic Adjarian Khachapuri, create a well in the center of the baked flatbread and crack an egg into it. Return to the oven for a minute or two until the egg white is set but the yolk is still runny. Serve immediately, stirring the egg yolk and a pat of butter into the hot cheese.

## Serving Suggestions

* Serve as a main course with a side salad.
* Serve as an appetizer for a Georgian feast.
* Serve as a snack or light meal.
* Pair with a glass of Georgian wine.
* Serve with a dollop of sour cream or yogurt.
* Garnish with fresh herbs, such as parsley or dill.

## Nutritional Information (Approximate)

* Calories: 400-500 per serving (depending on ingredients and portion size)
* Protein: 15-20g
* Fat: 20-30g
* Carbohydrates: 40-50g

## Conclusion

This Georgian Cheese and Potato Stuffed Flatbread recipe is a delicious and satisfying twist on the classic Khachapuri. With its comforting combination of cheese and potatoes, it’s sure to become a new favorite. Whether you’re looking for a cozy weeknight meal or an impressive appetizer for a gathering, this recipe is a winner. Enjoy the taste of Georgia in your own kitchen!