GPT Revised Khachapuri Dough

Bahan-bahan

850–900 g all-purpose or bread flour

400 ml warm milk (38–40°C / 100–104°F)

1 tbsp yeast (instant or active dry)

1 egg

80–100 ml oil or melted butter

1.5–2 tsp salt

1 tsp sugar (optional, helps browning)

Arahan

1. Activate the yeast

If using active dry yeast: Stir yeast and sugar into warm milk and let sit 5–10 minutes until foamy.

If using instant yeast: You can mix it directly with the flour.

2. Mix the dough

In a large bowl, combine flour and salt.

Add egg, oil, and milk mixture into a well in the center.

Mix until a rough dough forms.

Adjust with a little more flour or milk if needed — aim for a soft, slightly tacky dough.

3. Knead the dough

Knead for 7–10 minutes until smooth and elastic.

4. First rise

Place in an oiled bowl, cover with cling film or a damp towel.

Let rise in a warm spot for 1.5–2 hours, until doubled in size.

5. Divide and rest

Gently punch down and divide into 3 equal parts.

Let rest for 20–30 minutes (covered) to relax the gluten — this makes shaping easier and improves texture.

6. Shape and fill

Shape into your preferred khachapuri style (e.g. boat for Adjarian).

Fill with cheese mixture and prepare for baking.

🔥 Baking Instructions

Option 1: Standard Oven Baking

Preheat oven to 240–250°C (465–480°F) for at least 30 minutes.

Bake on a parchment-lined tray or stone for 12–15 minutes, until golden and puffed.

Use broiler for 1–2 minutes at the end if more browning is needed.

Option 2: Using a Demeyere (or similar) Aluminum Pan 🔥

Ideal if your oven struggles to brown the bottom properly.

🔹 Method A: Preheated Pan (Like a Baking Stone)

Place your Demeyere pan in the oven during preheating (240–250°C for 30+ min).

Shape khachapuri on parchment paper.

Carefully slide it onto the hot pan in the oven (use a peel or tray bottom).

Bake 12–15 minutes until the bottom is golden and cooked through.

🔹 Method B: Hybrid Stovetop + Oven

Preheat pan on medium-high stovetop for 2–3 minutes.

Place shaped khachapuri into the pan, cook bottom for 1–2 minutes (don’t burn).

Transfer pan to oven to finish baking for 10–12 minutes.

✅ This boosts bottom crispness and helps the dough cook through faster.

🔚 Optional Finishing Touch:

Brush crust with butter right after baking for a glossy, soft finish.

Nota

Don't use the full packet or use less yeast