Ossetian Potato-Cheese Bread Khachapuri

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Servings: 12 servings Difficulty: Advanced
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Rustic Georgian flatbreads stuffed with a savory mixture of mashed potatoes, feta, and fresh herbs.
Ossetian Potato-Cheese Bread Khachapuri recipe image
Ossetian Potato-Cheese Bread Khachapuri recipe image
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Ossetian Potato-Cheese Bread Khachapuri

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 149.3

Description

These Ossetian-style khachapuri are a hearty twist on the classic Georgian cheese bread. The filling combines creamy mashed potatoes with tangy feta, fresh parsley, and caramelized onions for a rich, savory bite. The dough is simple and quick, requiring no yeast, making this an ideal weeknight dinner or casual gathering food. The flatbreads bake quickly at high heat, developing a crisp exterior while keeping the interior soft and warm.

Directions

  1. Heat olive oil in a nonstick skillet over medium-high heat.
  2. Add chopped onions and cook, stirring frequently, until lightly browned, about 3 minutes.
  3. Remove skillet from heat and set aside.
  4. In a bowl, mash the cooked diced potatoes until smooth using a potato masher.
  5. Blend the yogurt and reserved onions into the mashed potatoes.
  6. Fold in the crumbled feta cheese, chopped parsley, sliced scallions, salt, and pepper.
  7. Set the filling aside.
  8. Position oven rack in the lowest position and preheat oven to 450°F (230°C).
  9. Lightly oil two baking sheets or coat with nonstick cooking spray.
  10. In a large bowl, combine 1 cup of flour with baking soda and salt.
  11. Stir in the yogurt until combined.
  12. Gradually add remaining flour until the dough is no longer sticky and can be handled.
  13. Turn dough out onto a lightly floured surface and knead until soft and slightly elastic, about 3 to 4 minutes.
  14. Divide the dough into 8 equal pieces.
  15. Working with one piece at a time, flatten and roll out the dough into a 6 to 8-inch circle.
  16. Spoon 2 tablespoons of filling onto the center of the dough.
  17. Gently stretch the edges of the dough over the filling to create a covered mound.
  18. Pinch the edges closed to seal.
  19. Press down gently on the top of the mound with your palm to flatten it.
  20. Flip the bread over and press again on the other side to distribute the filling to the edges.
  21. The bread should be about 1/2 inch thick and 7 to 8 inches in diameter.
  22. Transfer the filled circles, pleated side down, to the prepared baking sheet.
  23. Bake on the lowest rack for 6 to 8 minutes, or until the bottoms are lightly browned.
  24. Remove from oven and transfer to a towel-lined basket.
  25. Repeat with remaining dough and filling.
  26. Serve hot.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 149.3kcal
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 2.9g15%
Cholesterol 21.5mg8%
Sodium 183.8mg8%
Total Carbohydrate 13.3g5%
Dietary Fiber 1.7g7%
Sugars 2.5g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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