Serve the khachapuri topped with pork sausages and chakalaka.
Khachapuri with Peppadew® Pepper & Feta Pork Sausages and Chakalaka
Ingredients
- Khachapuri
- 500 ml (2 C) bread flour
- 5 ml (1 t) salt
- 10 g yeast
- 250 ml (1 C) warm water
- 250 ml (1 C) grated mozzarella
- 125 ml (½ C) feta
- 125 ml (½ C) white cheddar
- 15 ml (1 T) olive oil
- Peppadew® Pork & Feta Sausages and Chakalaka
- 375 g Eskort Peppadew® and Feta Pork Sausages
- 410 g (1 tin) Chakalaka
- Allergens:
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions:
- Bread Flour (gluten): Use all purpose gluten-free flour.
- Mozzarella (lactose): Use dairy-free mozzarella or any dairy-free soft white cheese.
- Feta (lactose): Use dairy-free feta or replace with an aged white cheddar or swiss cheese.
- Eskort Peppadew® and Feta Pork Sausages (lactose): Use Eskort Gold Medal Pork Sausages and a few sliced up peppadews.
Method
- Khachapuri
- Add flour and salt to a large mixing bowl.
- Stir the yeast into 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.
- Preheat the oven to 200°C.
- Place the dough in a bowl, cover and store in a warm place to prove until doubled in size.
- Divide the dough into two balls.
- On a floured surface, roll the balls out into ovals and place on a greased oven tray.
- Add the cheeses to the middle of the ovals and fold 2 cm of the dough over the cheese.
- Drizzle with olive oil and bake for 15 minutes.
- Peppadew® Pork & Feta Sausages
- Place the pork sausages on a greased oven tray and bake for 10 minutes until golden.
- Tips:
- Top with a handful of fresh herbs like Italian parsley, basil or a combination of mixed herbs just before serving.
- To add a touch more authenticity, remove the bread from the oven after baking and, using a spoon, create a well in the centre, then crack an egg inside the well and return to the oven for 4 to 5 minutes before serving.
