Khabizgina (Ossetian Cheese and Potato Bread)
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Khabizgina (Ossetian Cheese and Potato Bread)

Course Side Dish
Cuisine Georgian
Keyword bread, cheese, Georgia, Georgian, khabizgina, potato
Prep Time 45 minutes
Cook Time 40 minutes
Resting Time 1 hour 30 minutes
Total Time 1 hour 25 minutes
Servings 1 Khabizgina

Ingredients

Bread:

  • 1/4 cup (60 milliliters) milk lukewarm at 105-115˚F
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1/3 cup (80 milliliters) yogurt room temperature
  • 1 large egg room temperature
  • 1 tablespoon sour cream room temperature
  • 1/2 teaspoon salt
  • 1 1/2 cup plus 1 tablespoon (200 grams) bread flour

Filling:

  • 9 ounces (260 grams) potatoes
  • 2 tablespoons (30 grams) butter melted
  • 4 ounces (113 grams) feta cheese crumbled
  • 4 ounces (113 grams) mozzarella cheese shredded
  • 1/2 teaspoon salt to taste
  • Freshly ground black pepper

Topping:

  • 1 egg beaten, for brushing
  • 1 tablespoon butter for brushing after baking

Instructions

To make the bread:

  • In a small bowl, combine the milk, sugar, and yeast. Allow to rest for 10 minutes, until frothy.
  • In the bowl of a stand mixer fitted with the dough attachment or a large bowl, combine the yeast mixture with the yogurt, egg, sour cream, salt, and bread flour to create a smooth and slightly sticky dough. 
  • On a lightly floured surface, knead the dough to form a smooth and elastic ball, about 4-5 minutes. Transfer to a lightly oiled bowl, turning to coat, and cover. Allow to rest in a warm spot for 75-90 minutes, until puffed. 

To make the filling:

  • Place the unpeeled potatoes in a pot and cover with water. Bring to a boil, add salt, and reduce heat to medium low and cover. Cook until the potatoes are tender. Drain and allow to cool enough to handle.
  • Peel the potatoes and grate or mash into a mixing bowl. Fold in the melted butter, feta, and mozzarella (don't overmix). Season to taste with salt and pepper. 

To assemble:

  • Preheat oven to 400˚F (200˚C). Place a pizza stone or large round baking sheet on the center rack of the oven. 
  • On a lightly floured surface, roll the risen dough into a large, thin circle. Place the filling in the center, spreading it out into a flat layer, leaving a large border around the edges.
  • Fold the edges in towards the center and seal the edges well to completely cover the filling. Flip the bread over, seam-side down, and gently pat or roll to create a smooth, stretched circle with the filling sealed inside. 
  • Pierce the top of the bread all over with a fork and brush with the beaten egg. 
  • Transfer to the stone or hot pan in the preheated oven and bake until golden, 30-40 minutes. The bread may puff, but will settle back down when removed from the oven.
  • Immediately brush the top with butter. Cut into wedges and serve hot.