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Ingredients
Khachapuri cheese bread
500ml (2c) bread flour
5ml (1t) salt
10g (2t) yeast
250ml (1c) warm water
250ml (1c) grated mozzarella
125ml (½c) feta cheese
125ml (½c) white cheddar cheese
15ml (1T) olive oil
Peppadew® pork & feta sausages and chakalaka
375g Eskort Peppadew® and Feta Pork Sausages
410g (1 can) chakalaka
Method
Khachapuri cheese bread
- Preheat the oven to 200°C. Add the flour and salt to a large mixing bowl.
- Stir the yeast into the warm water and allow to foam.
- Combine the yeast water and flour and knead well for 10 minutes until the dough becomes elastic and smooth.
- Cover the dough and store in a warm place to prove until doubled in size.
- Divide the dough into two balls.
- On a lightly floured surface, roll each ball into an oval shape then place on a greased baking sheet.
- Add the cheeses to the middle of the ovals then fold 2 cm of the dough over the cheese.
- Drizzle with olive oil and bake for 15 minutes.
Peppadew® pork & feta sausages
- Place the sausages on a greased baking sheet and bake for 10 minutes until golden.
- Serve the khachapuri topped with pork sausages and chakalaka.
