Mushroom Adjarian Khachapuri for Fasting

Delicious Adjarian khachapuri in a new version! This version of preparing the famous Georgian dough boats is suitable for fasting people. You can experiment with mushrooms: during the season, prepare baked goods with fresh wild mushrooms, and use frozen ones in the winter.
cook time: 2h
Caleb Huxley
Mushroom Adjarian Khachapuri for Fasting

Nutrition Facts (per serving)

204
Calories
9g
Fat
22g
Carbs
6g
Protein

Ingredients (3 portions)

For dough:

Water 200 ml
Dry yeast 10 g
Sugar 1 tsp
Salt 1.5 g
Vegetable oil 2.5 tbsp
Wheat flour 350 g

For filling:

Champignon 400 g
Onion 1 pc
Garlic 3 clove
Greenery to taste
Pepper to taste
Salt to taste
Vegetable oil 3 tbsp

Recipe instructions

Step 1

Step 1
Prepare all ingredients. For the dough, use premium flour, instant dry yeast, sugar (1 level teaspoon), lukewarm water, finely ground salt (extra) and odorless vegetable oil. For the filling, take fresh champignons; if desired, you can replace them, for example, with oyster mushrooms or chanterelles, as well as onions, garlic, spices and herbs.

Step 2

Step 2
Heat the water until warm (approximately 30°C) and pour into a bowl for kneading the dough. To activate the yeast, the water must be warm, but not hot, otherwise the yeast will die. Next, add dry instant yeast and sugar into a bowl, and while stirring, dissolve the dry ingredients in the water. Please note that there should be no grains or lumps left in the water. Set the bowl aside for 10-15 minutes to ferment.

Step 3

Step 3
After time, add salt to the bowl and pour in odorless vegetable oil, which will give the dough elasticity. Whisk the contents of the bowl.

Step 4

Step 4
Sift the flour through a sieve. Due to this, the flour will be filled with oxygen, which will make the dough more tender and soft, and will also remove unnecessary impurities that may be in the flour. Start adding the sifted flour into the prepared portion of the batter.

Step 5

Step 5
First, knead the dough with a spoon in a bowl, and when the mass thickens and comes together, use your hands on the work table for 7 minutes, adding flour. But donʼt overfill the dough with flour. The dough should become soft and not stick to your hands. Depending on the quality and grinding of the flour, you may need a little less or a little more flour than indicated in the recipe. Gather the dough into a ball, return to the bowl, cover with a clean towel and place in a warm, draft-free place for 40-60 minutes.

Step 6

Step 6
Meanwhile, make the mushroom filling. Rinse the champignons under water, remove the “skirt” if desired and cut the mushrooms into slices. Peel the onion and garlic cloves, rinse under water and cut the onion into thin half rings and the garlic into small cubes.

Step 7

Step 7
Pour vegetable oil into a frying pan and let it heat up, then fry the onion half rings in the hot oil until soft for about 5 minutes. Add minced garlic and fry it until a delicious garlic aroma appears. After this, add the chopped champignons and fry them until all the moisture has evaporated. Season the vegetables to taste with salt and pepper and fry a little more.

Step 8

Step 8
During this time the dough should have risen. Punch down the rested dough and leave it aside for another 15 minutes. At this time, preheat the oven to 200°C.

Step 9

Step 9
After 15 minutes, knead the dough again, take 1/3 of it, roll it into a ball and roll this ball of dough into an oblong cake. Do the same with the rest of the dough. Place mushroom filling on each flatbread.

Step 10

Step 10
Fold each edge a couple of turns toward the center. Thus, khachapuri will be formed in the form of “boats”.

Step 11

Step 11
Adjarian-style khachapuri with champignons is baked in a preheated oven for 15 minutes. Baking duration and temperature may vary depending on the temperature and design of the oven. Place the finished khachapuri immediately on a dish, sprinkle with chopped herbs and serve hot. If desired, the dough crust can be greased with a piece of butter.

Additional rubrics

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