Posted by Celine Labaune

Khachapouri Dough Recipe with Prosciutto and White Truffle

Chef Tim Otium



3 cups flour
1 Tbsp yeast. dry.
1 teaspoon baking powder
3 Tbsp sugar.
3 Tbsp powdered milk
1 teaspoon salt.
1/4 cup corn oil
1 Cup warm water

Cheese Mix

320 grams feta cheese
250 grams burrata
280 grams ricotta

White truffle
Aleppo pepper



1. Bloom the yeast and sugar in warm water (100*f)

2. Combine the dry ingredients in a mixer with a hook attachment

3. Add bloomed yeast to the dry ingredients and mix on low until a dough forms

4. Slowly add the oil while the dough is mixing until the dough is entirely formed and not sticking to the bowl

5. Place inside a bowl and keep covered in a warm place for an hour to let proof, meanwhile preheat the oven to 450f

6. Once the dough is proofed , portion the dough into 4oz balls

7. With a rolling pin roll the dough into a circular shape and form the "boat " shape

8. Fill the "boats" with 2 tablespoons of cheese mixture

9. Place the "boat" inside the oven and bake for 10 minutes

10. Remove the boat and make a well in the center and crack one egg in the middle and return to the oven for 5 minutes or until the egg is set

11. Remove from the oven, garnish with Aleppo pepper, proscuitto ,and shave white truffle over the top at the table


Chef Tim recipe Otium

Text and photographs © Tim Hollingsworth


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