We are still enjoying the Winter Olympics at Sochi, as well as having a little family fun by trying a few Russian recipes as we explore the culture. Today we tried our next Russian meal that I can’t pronounce – lol! It’s official name is Acharuli Khachapuri, but we prefer to call it the Russian Pizza Bread (as named by my daughter). It got a thumbs up all around. In fact, I think I would actually make this recipe again & again & again…
We slightly tweaked the traditional recipe and below is our version to share. Enjoy :)!
The Russian Pizza Bread (Acharuli Khachapuri) ~ adapted by the Fitz Family 5
1 package of active dry yeast
1/2 teaspoon sugar
1 1/3 cups water, warmed
2 tablespoons olive oil
3 cups flour+
2 teaspoons kosher salt
4 oz. finely shredded Muenster cheese
2 oz. feta cheese
1/4 cup low-fat milk
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Combine the yeast, sugar and 1 1/3 cups of warmed water together. Let it stand until a foam forms on the top. Add the olive oil, flour & salt. Mix all of the ingredients together with a wooden spoon until a soft dough forms. Transfer the dough to a lightly floured surface and knead it with additional flour until it is smooth & elastic. Place the dough in a glass bowl that has been covered with a layer of light olive oil. Cover and let it rise.
Shred the Muenster cheese, mix it with the feta and keep it refrigerated until needed.
Once the dough has risen, place two round pizza stones into the oven & pre-heat the oven with the stones inside to 450 degrees. While the oven is heating, prep the meal;
Divide the dough into 4 equal parts. Roll each piece out to an approximate 10 inch oval on a well floured surface. Spread a 1/4 of the cheese mixture onto the surface leaving approximately 1 inch around the edge uncovered. Pinch one end & twist it. Repeat this on the opposite side. Fold up the other edges to create a boat like shape. Repeat the process until you have created four bread/cheese boats. Place two on a piece of parchment paper & place it on one of the heated stones. Place the other two on another piece of parchment paper & place those on the other heated stone. Bake the boats for approximately 16 – 18 minutes. Note: the cheese will be bubbling & the bread will have begun to brown.
Whisk the eggs, milk, black pepper & onion powder together. Gently pour the mixture into the center of each boat & continue to bake the breads for an additional 5 – 8 minutes until the eggs are fully cooked.
Note: when making this recipe in a traditional format an egg is simply broken on top, left whole without spices and cooked only until the egg white has cooked, but not the yolk. I knew my family wouldn’t go for the uncooked yolk & would want additional flavor. The scrambled, cooked, spiced eggs were a perfect addition for us.
We also made Pirozhki to share at Inner Child Food Fun. You can grab the Priozhki recipe & learn more about our family fun finds by clicking here.Jodie Fitz