I am so excited to share this Khachapuri recipe from Katie Quinn’s book ‘Cheese, Wine & Bread‘. Perfect as lunch or light dinner.
Ingredients
230ml natural yoghurt
oil of choice
salt
5 tbsp unsalted butter, melted
260g plain flour
½ tsp baking powder
1 aubergine, roughly chopped into 2cm cubes
1 courgette, roughly chopped into 2cm cubes
1 brown onion, roughly chopped
1 red pepper, roughly chopped into 2cm cubes
2 garlic cloves, finely chopped
1 large tomato, roughly chopped into 2cm cubes
handful fresh parsley, roughly chopped
200g feta cheese, crumbled
200g mozzarella, grated
200g queso fresco, grated
2 eggs
Method
– In a small bowl, add the natural yoghurt, 1 tbsp oil, ½ tsp salt, and 1 tsp melted unsalted butter. Mix well.
– In a large bowl, add the flour, baking powder, and yoghurt mixture. Use your hands to mix and form a soft dough, cover it, and let it rest for 1 hour.
– Add 2 tbsp of oil to a hot pan. Add the aubergine, a pinch of salt and pepper, and cook for 8-10 minutes until golden. Once cooked, transfer the aubergine to a plate and set aside.
– Add 1 tbsp of oil to the pan. Add the courgette and cook for 5 minutes until golden. Once cooked, add to the aubergine and set aside.
– Add another tbsp of oil to the pan. Add the onion and cook for 8 minutes until golden.
– Add 2 pinches of salt and pepper. Add the garlic and red pepper. Mix well and cook for 5 minutes.
– Add the tomato, parsley, and 2 pinches of salt and pepper, stir through, and then transfer to a large bowl.
– Add the cooked courgette and aubergine to the bowl. Mix well and set aside.
– Dust your counter with some flour and knead the dough for 2 minutes until smooth. Place the dough back in the bowl, cover it, and let it rest for 10 minutes.
– Mix the cheeses together in a separate bowl. Add the rest of the melted butter and 1 egg. Mix well.
– Preheat the oven to 230°C / 210°C with a fan.
– Dust your counter with some flour and roll the dough into a 12″ circle and place it on a lined baking tray.
– Spoon the cheese into 2 crescent shapes in the centre of the dough. Make sure to leave a 2″ gap between them. Fold the dough over the cheese, press down, and pinch the ends to seal it.
– Whisk 1 egg in a small bowl and brush this over the dough.
– Spoon the ratatouille into the middle of the dough and then cook it in the oven for 35 minutes or until the bread is golden.
Once cooked, remove it from the oven and let it cool slightly before serving – Enjoy!