Ingredients
For the dough
250 gr all purpose flour
160 gr water
10 gr extra virgin olive oil
10 gr sugar
7 gr salt
3 gr dry yeast
For the béchamel
200 gr milk
30 gr butter
30 gr all purpose flour
3 gr salt
3 gr cracked black pepper
For the broccoli cheddar filling
4 heads of broccoli, separated to flowers
1 white onion, thinly sliced
6 garlic confit cloves
Salt
2 handfuls thick cut shredded sharp cheddar
2 handfuls thick cut shredded spicy cheddar
Directions
Step 1
Make the dough- In a bowl, add water, sugar, yeast, flour, olive oil, and salt. Mix until the ingredients come together into a shaggy dough. Transfer to a work surface and knead by hand for 10–12 minutes, until the dough is smooth and elastic. Cover with plastic wrap and let rest in a bowl for 20 minutes.
160 gr water
10 gr sugar
3 gr dry yeast
250 gr all purpose flour
10 gr extra virgin olive oil
7 gr salt
Step 2
Divide the dough into two equal pieces (about 220 gr each). Shape each into a tight ball and place in a lightly oiled pint container.
Step 3
Let rest in the fridge overnight, removing from the fridge 1 hour before baking.
Step 4
As you get ready to bake, preheat your pizza oven to 750°F or 400°C. If using a regular home oven, preheat to 450°F or 220°C.
Step 5
Make the béchamel- bring the milk to a gentle boil, then remove from heat. In a separate pot, melt the butter over medium heat. Add the flour and whisk until smooth. Cook, stirring constantly, until the mixture turns golden, about 3 minutes. Increase the heat to medium-high and slowly add the milk, whisking continuously.
200 gr milk
30 gr butter
30 gr all purpose flour
3 gr salt
3 gr cracked black pepper
Step 6
Bring to a gentle simmer, then reduce the heat to medium-low and continue simmering until the mixture begins to thicken. Add salt and pepper, stir to combine, remove from heat, and set aside to cool.
Step 7
For the broccoli-cheddar filling- in a wide pan over medium heat, add the garlic confit, onions, broccoli, and salt. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
6 garlic confit cloves
1 white onion, thinly sliced
4 heads of broccoli, separated to flowers
Salt
Step 8
Shape the khachapuri- using a rolling pin, roll each ball into a rectangle about ½ cm thick (roughly 10 × 4 inches).
Step 9
Spread 2 tbsp of the béchamel evenly over the dough, leaving a 1-inch border. Add 1–2 tbsp of the broccoli–onion mixture, 1 tbsp of cheddar cheese, another 1–2 tbsp of broccoli–onion mixture, and another 1 tbsp of cheddar.
2 handfuls thick cut shredded sharp cheddar
2 handfuls thick cut shredded spicy cheddar
Step 10
Roll the long sides of the rectangle toward the center to form edges (the crust), then pinch the ends to create a boat shape.
Step 11
Bake for 1–2 minutes in the pizza oven, until the cheese is melted and the edges are lightly browned, rotating for an even bake. If using a home oven, bake for 12–14 minutes until the cheese is melted and the edges begin to color.
Step 12
Let cool for 5 minutes, then tear off the edges, dip them in the center, and enjoy!
Step 13
YASSS!
