Why is khachapuri bread: georgian cheese-stuffed bread [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

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Khachapuri Bread: Georgian Cheese-Stuffed Bread
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Cheesy Recipes

Khachapuri Bread: Georgian Cheese-Stuffed Bread [Vegan]

Dairy Free

Vegan

These little "cheese" pies are a traditional staple of Georgian cuisine. Not to be mistaken with the state of Georgia, the country of Georgia is a small country in EurAsia. Russia bounds its north and thus, the pies have made its way into Russia's cuisine as well. These vegan versions... Read More

Ingredients You Need for Khachapuri Bread: Georgian Cheese-Stuffed Bread [Vegan]

For the Bread:

1 cup almond milk, scalded
2 tablespoons unsweetened coconut yogurt
1 1/2 teaspoons agave nectar
1/2 teaspoon ground coriander
1 1/2 teaspoon salt
2 teaspoons regular yeast
2 cups all-purpose flour
1 cup whole wheat pastry flour
Tofu farmer cheese (recipe below)
Fresh cilantro, for garnish, if desired

For the Tofu Farmer Cheese:

1 16-ounce package extra firm tofu, pressed
1/4 cup cashews, soaked in water for a few hours, drained and rinsed
1/2 cup almond milk
Juice of 1 lemon
Zest of 1 lemon
1 teaspoon soy sauce
1/4 cup white miso paste
1 garlic clove, minced or grated
1/2 teaspoon dried onion flakes
1/2 cup fresh cilantro, chopped
Ground black pepper, to taste

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How to Prepare Khachapuri Bread: Georgian Cheese-Stuffed Bread [Vegan]

In a small bowl, whisk together the yeast, agave nectar, and 1/4 cup water. Set aside to bubble.
In a large bowl, pour the hot milk over the coriander, salt, and coconut yogurt. Add the yeast mixture and the flours and stir just to create a very rough dough. It will be in chunks and pieces. Do not be alarmed. Cover and let sit for 30 minutes.
You probably won’t need flour to knead the dough – but if for some reason it’s too sticky – add sparingly. Conversely, if the dough is dry, sprinkle water on it as you knead. Knead for about 10 minutes or until dough is smooth and elastic. Lightly oil a large bowl and place the dough in it to rise for about 1 hour – cover the bowl with plastic wrap. The dough should nearly double in size.
Punch down the dough and divide into eight pieces. Roll the pieces into balls, cover with a clean kitchen towel and let rest for 15 minutes. Prepare two baking sheets by lining them with parchment paper.
Using your hands, a rolling pin or a combination of both, flatten the dough balls into ovals. Mine were about 6-8-inches in length. Right in the center of the ovals (leaving an inch or so all around), spoon on a generous scoop of the farmer cheese. Fold in the two long sides and then pinch the ends. Set the dough on a baking sheet and proceed with the remaining dough balls.
Cover the baking sheets with clean kitchen towels and let rise for about 45 minutes. Preheat the oven to 375°F. They’ll get fat and puffy and sometimes the pinched ends come loose. Just gently press them back together.
Bake at 375°F for 15 minutes, then turn down the heat to 350F, rotate the pans and continue baking for another 15-20 minutes or until the cheez is firm and the khachapuri are nicely browned. Sprinkle with fresh cilantro, if desired.
Allow to cool for 15 minutes or so before digging in.

For the Tofu Farmer Cheez

Combine 1/2 cup almond milk with half of the lemon juice, stir and set aside for a few minutes.
Cut off one-third of the block of tofu and crumble into a blender. Add the cashews, the milk mixture, the soy sauce and miso paste and process until smooth.
Crumble the remaining two-thirds of the tofu into a large bowl. Add the remaining lemon juice, the lemon zest, garlic, onion flakes, cilantro and black pepper. Stir in the tofu-miso mixture. Pour into an air-tight container and let sit for several hours in the refrigerator – or overnight. The mixture will firm up as it sets.

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Comments:

Nino Khatiashvili says:

January 13, 2014 at 1:44 am

I LIVE IN TBILISI , GEORGIA ! I NEVER SEE THIS ONE ! ))) THANKS FOR SHARING ! COME TO MY SWEET COUNTRY ! WE HAVE VERY MENY INTERESTING COOKINGIDEAS ! ~ <3 ~
Lisa McLario says:

January 12, 2014 at 10:56 pm

Looks good, but too much work for me!

Comments are closed.

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