Make four boats
Adjaruli Kachapuri, a Georgian bread shapes as a boat with cheese, yoghurt and a variation of eggs, anchovies as toppings. This was not the first time that I had eaten this bread. I use to buy it in the bakery but can’t remember where exactly. At least now I know that it’s a food from Georgia. The dough ingredient is rather similar as the dough for making Naan bread, but you have to leave it for 3 days to let the yoghurt soften the dough. I will just copy paste the recipe directly from www.thefreshloaf.com as the how to’s picture is also available there.
2 cups warm water
pinch of sugar
2 tsp. dry yeast
5 to 6 cups hard unbleached white flour or unbleached all-purpose flour
2 tsp. salt
1 Tbs. olive oil
6 oz. soft young goat cheese, at room temperature
2 oz. Gruyere, coarsely grated
1/4 cup plain yogurt
How to prepare:
-You will need a large bread bowl, a medium-sized bowl, unglazed quarry tiles to fit on a rack in your oven, a baker’s peel or two baking sheets and a rolling pin (optional).
-Place the warm water in a large bowl, stir in the sugar and the yeast, and let stand for several minutes until the yeast has dissolved. Then gradually add 2 1/2 cups flour, stirring constantly in the same direction, about 1 minute, to develop the gluten. Sprinkle on the salt, add the oil, and continue adding the flour and blending it onto the dough until it is less sticky.
-Turn the dough out onto a floured surface and knead for 10 minutes, until smooth and elastic, with a slight sheen. Form onto a ball, and place in a lightly oiled clean bowl or on a lightly floured surface to rise, covered with plastic wrap, until doubled in volume, 1 1/2 to 2 hours.
-Preheat the oven to 450 degrees. If using quarry tiles, arrange on the bottom oven rack, leaving a 1-inch gap between the tiles and oven walls. If not, lightly oil two baking sheets.
-Gently push down the dough. On a lightly floured surface, using a sharp knife, cut the dough into 4 equal pieces. Flatten each piece out with the lightly floured palm of your hand, then cover with plastic wrap while you prepare the filling.
-With your hands or a rolling pin, stretch and flatten the dough in to a long oval 8 to 10 inches long, 5 to 6 inches wide, and no more than 1/4 inch thick. Place a generous 1/4 cup filling in the center of the oval. Spread to within an inch of the edges. Roll the edges over to make a thick rim, pinching the sides together to form a point at the ends. (The bread should look boat-shaped.) Shape and fill a second bread.
-Slide the breads onto a peel and then onto the quarry tiles, or slide onto the baking sheets and place on the bottom oven rack. Bake until the crust is golden and the bottom is firm and crusty, about 12 to 15 minutes. Wrap in a towel to keep warm while you prepare and bake the remaining two breads the same way. Serve hot.