Georgian Khatchapuri

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Preparation info
  • Makes

    Four

    Buns
    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

These savoury buns are sold from street stalls as warm snacks. When the pastry bakes, the cheese filling melts. They are excellent served with a paste of fresh herbs, including mint, tarragon, dill and spring onions.

Ingredients

  • 225 g/8 oz/2 cups unbleached white bread flour
  • 5

Method

  1. Lightly grease a Yorkshire pudding tin (muffin pan) with four 10cm/4in holes. Sift the flour and salt into a large bowl. Cream the yeast with the milk, add to the flour and mix to a dough. Knead in the butter, then knead on a lightly floured surface until smooth and elastic.