The vegetarian version of the popular Mexican stew pozole calls for a Plant-based Protein Starter from Pure Farmland rather than the usual pig or chicken. This filling dish, which is garnished with cilantro, avocado, and radishes, is suitable for both lunch and dinner.
| Prep Time: | 40 mins |
| Cook Time: | 25 mins |
| Stand Time: | 2 hrs 5 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 khachapuri |
Ingredients
- 1 ¼ cups whole milk, heated to lukewarm (110° to 115°F)
- 1 teaspoon active dry yeast
- ¾ teaspoon sugar
- 3 cups flour, plus more for dusting
- 1 tablespoon sunflower oil, plus more for brushing
- ¾ teaspoon plus a pinch of kosher salt
- 2 ¼ cups shredded whole-milk mozzarella cheese
- ½ cup whole-milk ricotta cheese
- 4 large egg yolks
- 2 tablespoons unsalted butter, softened
Instructions
- Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
- Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
- Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
- Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
- Divide dough into 4 equal portions. Roll each into a 5×8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
- Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
- Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.
- As you tuck and roll the dough edges to create the sides of each bread boat, some of the cheese mixture gets sealed inside the border.
- Fill, then flip! Spread cheesy filling over the dough, pinch it together to seal, then flip and cut a clean slit on the other side.
- After baking, stir in the egg yolk while the filling is still piping hot. The residual heat of the hot cheese further cooks the egg.
Reviews
This is quite an interesting recipe. I have to master the shaping, but all in all, I think it is a very good one that can make for a good lunch or dinner. I made the whole recipe but shaped and baked only half of the it. I am not fans of ricotta, so I omitted it and replaced with more mozzarella. Try to find the best mozzarella you can find would be my recommendation. The dough itself is so fluffy. Also, be mindful that since the recipe uses milk, you might need to keep an eye on your oven’s particularities and the dough as it can brown very quickly. Other than that, very good recipe that I will definitely make again.
Super bland. It’s a good base, though, and the recipe was pretty easy to follow. I’d recommend a few tablespoons of spices in the cheese and a little in the dough. Some garlic, chili flakes, black pepper, and Italian seasoning does this wonders. As you can see, I did overcook the eggs, but I don’t think it would’ve changed much in terms of taste.