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« Proposal for a Blog Cooking Day. | Main | The crumb strikes back: pane Siciliano »

January 27, 2004

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Comments

Niki

Gosh that looks good!!!

Mary Neal

I live in Tbilisi and have been practicing for a few months after a Georgian friend showed me how to make one. I, too, had trouble with the size/thickness issue, especially because the yogurt (matsoni in Georgian) makes such a soft dough. I tried kneading a bit more to make a more elastic dough and that works. Also, on the first roll-out (actually a pat-out) I make it a little thinner in the center and at the edges so that the thickest part is where it stretches when you pull it up to pleat.

And finally, Georgians just use imeruli cheese inside--no egg--unless they're making a khatchapuri Adjaruli. This is a pizza dough bread boat with about 2 tbs of butter and a handful of cheese in the passenger compartment. A raw egg is cracked over the goo just before serving, then you scramble and eat.

My biggest trouble is going to be finding the right cheese when I get home. I think maybe ricotta salata will be where i will start.

Best!

Alberto

Niki: thanks!

Mary Neal: Thanks for the insight. Since my knowledge of this flatbread only comes from books, I prize your "on the field" experience. Great tip about the dough patting and thickness, I'll definitely use your method next time.

olga

Wow, excellent - I've grown up eating this in Russia and when we moved to America, we missed the famously delicious Georgian flatbread - which we can now buy at Russian delis. However, making one, sounds even better. If you can find a cheese called Suluguni (i think it's the traditional cheese for the bread) you should check it out.. Mmmm.. Georgian food :)

Alberto

Olga thanks for the comment and the tip. I look for the cheese. Local groceries have a growing "ex-USSR" (lacking a better expression) pantry since quite a few immigrants (here in Germany) come from those countries. With a bit of luck I might be able to find it.

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