Prep Time : 15 + 30 Minutes | Cook Time : 12 Minutes | Total Time : 2 1/2 hours | Difficulty : Fiddly
Hello my lovelies! This recipe is a team effort. A while back Nicholas from Blogtastic Food asked a bunch of us if we would develop recipes using his delicious Smoky & Spicy Pulled Pork. I had the idea for these khachapuri straight away but life being what it is I kept running out of time to work on it. I made the pulled pork and froze part of it to keep testing later. FYI pulled pork freezes really well. Just pull it out, pop it in a skillet with a little oil and sauce and heat it through completely. Like new. Perfect for a two person household. Khachapuri are like the pizza of the Caucasus. Along the spice routes from Asia to the Middle East via eastern Europe there are variations on this chewy golden bread that is somewhere between topped and stuffed with lots of delicious things. Classic toppings include spinach and fresh cheese, or ground lamb and spices. Traditionally partway through cooking a little well is made in the toppings and an egg is baked into the top. Today we are using spiced tomatoes along with our pulled pork and topping with dollops of feta and greek yoghurt. One of these is a good meal or hearty lunch. Or slice up and serve as snacks for guests. I took leftovers to a meeting and they disappeared in seconds. If you have made a homemade pizza before these will be a breeze. Head over to Blogtastic food to make the pulled pork before you begin!
First let’s make our dough. Mix the flour and salt in a large bowl.
Dissolve the honey in the warm water. Sprinkle over the yeast and leave it to get foamy. Mix the yoghurt into the yeast mixture and then add to the flour.
Use your hands to mix everything together until a shaggy dough forms. Cover the bowl with plastic wrap and leave to rest for 15 minutes.
Tip the dough out onto a lightly floured surface and knead until smooth and elastic – about 6 minutes. Pop the dough back into the bowl, cover, and leave to double in size.
While the dough is rising mix the drained tomatoes, cumin, sumac, salt and pepper in a small bowl. Leave to mingle.
In another small bowl mix together the yoghurt and crumbled feta with a fork.
When the dough has doubled in size tip it out onto the bench. Divide it into 4 even pieces an form each into a ball. Leave them to rest for a few minutes. Put the oven on to heat up to 220C (430F).
Using a rolling pin roll each ball of dough out into a long oval about 25cm long and about 15 cm wide.
Lay each oval on a rectangle of baking paper. Set them aside to rest for 15 minutes.
Put your heaviest baking sheet (or a rectangular cast iron griddle plate) into the oven to heat up. Divide the spiced tomatoes between the four pieces of dough. Spread them out leaving a border of about and inch all around.
Top each with a handful of pulled pork (about 2 ounces) and spread it out a bit.
Using a small spoon drop dollops of the yoghurt and feta mixture on top.
Ease the edges of the dough up all the way around each khachapuri. At each end pinch the sides together and twist the end to seal it.
Repeat with both ends of each one. You should now have four little ‘boats’. Bake them in batches depending on how big your oven is. I did two at a time. Just open the oven and slide the khachapuri onto the hot baking sheet using the baking paper.
Bake for 10 minutes on a cast iron griddle or 12 minutes on a hot baking sheet. The dough should be well browned and the toppings should be melted and have crispy bits.
Top the khachapuri with chopped fresh herbs – use whatever you have to hand – parsley, oregano or mint.
Apply to face.
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Pulled Pork Khachapuri
Prep Time : 15 + 30 mins | Cook Time : 12 mins | Total Time : 2 1/2 hours | Difficulty : Fiddly | Makes : 4 khachapuri
Chewy golden bread topped with spiced tomatoes, pulled pork and creamy salty cheese.
Ingredients:
For the dough:
- 300 grams strong bread flour
- 1 teaspoon salt
- 1/4 cup warm water
- 1 teaspoon honey
- 1 teaspoon active dried yeast
- 1/2 cup (150 grams) unsweetened greek yoghurt
For the toppings:
- 1 14 oz can of chopped tomatoes, drained
- 1 teaspoon sumac
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- pinch chilli flakes
- pinch salt
- twist of black pepper
- about 8 ounces of pulled pork
- 100 grams feta cheese, crumbled
- 1/2 cup (150 grams) greek yoghurt
- chopped green herbs, to finish
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Bowls and spoons
- Heavy baking sheet or cast iron griddle
Directions:
First let’s make our dough. Mix the flour and salt in a large bowl.
Dissolve the honey in the warm water. Sprinkle over the yeast and leave it to get foamy. Mix the yoghurt into the yeast mixture and then add to the flour.
Use your hands to mix everything together until a shaggy dough forms. Cover the bowl with plastic wrap and leave to rest for 15 minutes.
Tip the dough out onto a lightly floured surface and knead until smooth and elastic – about 6 minutes. Pop the dough back into the bowl, cover, and leave to double in size.
While the dough is rising mix the drained tomatoes, cumin, sumac, salt and pepper in a small bowl. Leave to mingle.
In another small bowl mix together the yoghurt and crumbled feta with a fork.
When the dough has doubled in size tip it out onto the bench. Divide it into 4 even pieces an form each into a ball. Leave them to rest for a few minutes. Put the oven on to heat up to 220C (430F).
Using a rolling pin roll each ball of dough out into a long oval about 25cm long and about 15 cm wide. Lay each oval on a rectangle of baking paper. Set them aside to rest for 15 minutes.
Put your heaviest baking sheet (or a rectangular cast iron griddle plate) into the oven to heat up. Divide the spiced tomatoes between the four pieces of dough. Spread them out leaving a border of about and inch all around.
Top each with a handful of pulled pork (about 2 ounces) and spread it out a bit.
Using a small spoon drop dollops of the yoghurt and feta mixture on top.
Ease the edges of the dough up all the way around each khachapuri. At each end pinch the sides together and twist the end to seal it.
Repeat with both ends of each one. You should now have four little ‘boats’. Bake them in batches depending on how big your oven is. I did two at a time. Just open the oven and slide the khachapuri onto the hot baking sheet using the baking paper.
Bake for 10 minutes on a cast iron griddle or 12 minutes on a hot baking sheet. The dough should be well browned and the toppings should be melted and have crispy bits.
Top the khachapuri with chopped herbs – whatever you have to hand like parsley, oregano or mint.
Apply to face.
Cook’s Notes:
- If your boat-shape unfolds in the oven don’t sweat it – it’s rustic, you’ll sprinkle herbs over it and it will be delicious
- Add more chilli or drizzle with chilli oil after baking if you’re into that sort of thing
– If you need to keep these, store them in the fridge covered with plastic wrap for up to three days –
Adapted from Samarkand by Caroline Eden & Eleanor Ford.
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Omg that is amazing. And it is such a refreshing idea. That dough looks incredible, so golden and crisp. I love everything about this! (:
It’s such a good dough – the yoghurt makes it soft inside and helps it get brown and chewy on the outside – I’ve used it for regular pizza a couple of times now too!
This is so good. try to make it on weekend!
Do it!