Since the traditional cheese used to make this (sulguni) is not really easy to come by in most places, the recipe calls for a mix of Havarti and Mozzarella cheeses.
Pi Day Pizza a few days later).
Georgian Cheese Bread (Khachapuri)
Adapted from Gourmet
Makes one loaf; easily doubled
2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
7 tablespoons warm water (105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
2 1/2 ounces shredded Havarti cheese
2 1/2 ounces shredded salted mozzarella
1 teaspoon butter, melted
1. Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until foamed and creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.) Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
2. Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. (I mixed & kneaded with my Kitchenaid). Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
3. Preheat oven to 450°F with rack in middle. Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
4. Toss together cheeses and press into a compact 3-inch ball with your hands. Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot. Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
5. Cut a 6-inch X through top of dough to expose cheese. Bake until pale golden, 10 to 12 minutes. Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more. Serve cut into wedges.
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