Chatschapuri
gefüllte Pizza aus Georgien
Ingredients
- 350 g flour (type 550)
- 1 tsp. salt
- 10 g yeast (fresh)
- 150 ml water (lukewarm)
- 30 g melted butter
- 1 egg (for the dough)
- 1 ball Mozzarella (Drained weight: 125 g)
- 200 g Feta
- 30 g Gouda
- 1 egg for the filling
- 1 tbsp. melted butter for buttering
Instructions
- Put the flour in a large bowl. Make a dent in the middle of the flour and crumble the yeast into it. Add about 50 ml of the water to the yeast and let it rest for about 10 minutes.
- Add salt, egg, butter and the rest of the water. Knead all ingredients into a yeast dough. The easiest way to do this is with the food processor (approx. 5 minutes on level 2).
- Der Teig soll elastisch sein und nicht kleben - Eventuell tröpchenweise Wasser, falls zu trocken, oder teelöffelweise Mehl, falls zu klebrig, hinzufügen. Den Teig zu einer Kugel formen, abdecken und an einem warmen Platz 1,5 Stunden ruhen lassen.
- While the dough is resting, prepare the cheese filling: Crumble the feta in a bowl. Coarsely grate the mozzarella and Gouda cheese on a kitchen grater and mix with the feta. Mix the cheese well with a raw egg and shape into a ball. Put the mixture in the refrigerator until further processing.
- Preheat the oven to 180 degrees (top and bottom heat).
- As soon as the dough has doubled, place it on a floured work surface, knead briefly and shape into a ball again.
- Roll out the dough ball on the floured work surface into a large circle. The dough should be about 1cm thick.
- Place the cheese ball in the center of the dough circle.
- Put the edges of the dough over the cheese ball so that it is completely enveloped.
- Knead the edges of the dough together in the center of the top so that they do not tear apart.
- Place the filled dough ball with the seam down on the work surface and carefully, and flatten it at first carefully with your hands:
- and then roll it out with a rolling pin into a circle with a diameter of approx. 30 cm.
- Brush the flatbread with a little melted butter and place on a baking sheet lined with baking paper.
- Raise the oven temperature to 220 degrees and place the baking sheet on the middle rack.
- After about 20 minutes, the Chachapuri is baked golden yellow and can be taken out of the oven.
- Let cool down a bit, cut into 8 pieces with a bread knife or pizza cutter. Serve warm.
Notes
Georgian wine tastes good with it!