Baked Breads Breakfast Easy Weeknight Dinners RECIPES Specialty

Tuna Melt Khachapuri

Tuna Melt Khachapuri

Print Recipe
Serves: 2

Ingredients

  • For the dough-
  • 1 teaspoon active dry yeast
  • ¼ teaspoon sugar
  • 2/3 cup warm water
  • 1 tablespoon olive oil
  • 1 ¼ cups flour, plus more for dusting
  • 1 teaspoon kosher salt
  • For the Filling-
  • 1 cup dill havarti cheese (or other cheese of choice), roughly chopped or grated
  • 3 tablespoons canned chunk tuna, drained
  • For the topping-
  • 2 teaspoons zaatar
  • 2 teaspoons sesame seeds
  • 2 teaspoons poppy seeds
  • ¼ teaspoon kosher salt
  • 1 egg, beaten for brushing
  • 2 whole eggs for baking in the khachapuri

Instructions

1

In a medium bowl mix together the yeast, sugar, and water and let stand until foamy, 5-10 minutes. Add oil, flour, and salt. Using your hand, knead until a smooth dough forms. Remove to a flat surface and knead for 5 minutes until springy and elastic. Transfer back to the bowl and cover with plastic wrap or a clean kitchen towel. Set in a warm place and let rise for an hour until doubled in size.

2

3

Preheat oven to 475 degrees. In the mean time make your filling. Mix together the cheese and tuna in a small bowl and set aside. To make your topping, in a separate small bowl mix together the zaatar, sesame seeds, poppy seeds, and salt. Set aside.

4

5

To form the khachapuri, uncover the dough and divide it in half. On a piece of lightly floured parchment paper, roll half of the dough into an oval. Place half of the filling right in the center of the oval. Fold top and bottom over slightly leaving the filling showing in the center, and then twist either end of the dough similar to twisting a candy wrapper. Pinch end pieces closed to create a tight seal. You’ve formed your boat-like khachapuri! Continue with the second one. Press center down slightly with a spoon to create a well for the eggs.

6

7

Transfer formed khachapuri’s on parchment paper to a baking sheet. Brush each dough with egg and then sprinkle topping over. Let rest for 20 minutes.

8

9

Bake khachapuri’s for 9-12 minutes. Once golden and bubbly, crack eggs into the wells and bake for an addition 3-4 minutes until desire egg doneness. Serve immediately piping hot.

10

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