Khachapuri cheese bread with pork sausages and chakalaka



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


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.

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