Kartofiliani Khachapuri

Ingredients

• 1½ lbwheat floursifted, for the dough
• ¼ ozDry yeastfor the yeast dough
• 1¼ cupswaterlukewarm, to activate the yeast and knead the dough
• 1 tspsugarto activate the yeast
• saltfor dough and filling
• 3 tbspvegetable oilfor the dough, for frying the onions and for brushing
• 2 lbPotatoesfloury, boiled and mashed
• 2Onionfinely diced, fried until golden
• 1 bunchparsleyfinely chopped, mixed into the mash
• black pepperground, for the filling
• 2⅛ ozbutterfor frying the onions and for a creamy mash (optional)
• ½ cupmilkhot, stirred into the mashed potatoes (optional)
• 1 cupmatsoniat room temperature, as dough liquid instead of water (optional)
• ½ cupCoconut oilas dairy-free fat for dough, mash and brushing (optional)
• 1 tspKhmeli sunelispice blend with ground coriander for the filling (optional)
• 1 tbsplemon juicefor a light acidity in the filling (optional)

Method

1. Dissolve the dry yeast with the sugar in lukewarm water and let it sit for a few minutes, until it starts to bubble.
2. Mix the sifted flour with salt, pour in the yeast liquid and the vegetable oil, and knead everything into a soft, elastic dough. Cover and leave in a warm spot for 1–2 hours, until doubled in size, then knock it back briefly.
3. Meanwhile, boil the potatoes in salted water for about 20 minutes, until tender, drain them and mash until completely smooth.
4. Fry the finely diced onions in oil or butter until golden brown, then stir them into the mash along with the cooking fat. Fold in the chopped herbs, season with salt and black pepper, and let the filling cool completely.
5. Divide the dough into portions and roll each one out into a round disc. Place the filling in the middle, gather the edges of the dough up over it and seal them carefully.
6. Turn the parcels seam side down and gently press or roll them out into flat rounds, taking care not to let any filling escape.
7. Lay the breads on a baking sheet lined with parchment and bake in the oven preheated to 430 °F for 10–15 minutes until golden brown all over.
8. Brush the hot breads with oil or butter right away and serve warm.

Tips and variations

For the fasting version, skip the milk and butter entirely: make the dough with water and vegetable oil only, and let the filling rely on fried onions, herbs and a squeeze of lemon juice. If you want it creamier, mix the dough with matsoni and beat hot milk and butter into the mash; for a vegan version use coconut oil and soy milk with a simple filling of mashed potato, parsley and salt. Khmeli suneli and ground coriander give the filling more depth, you can prick the surface with a fork before baking, and instead of rounds you can shape the breads into boats. A dairy-free tofu-based sauce goes nicely alongside.