Kubdari
Description
Perfect for tea and coffee. The flatbreads turn out juicy, hearty, and extremely delicious! Georgian kubdari are similar to khachapuri, but instead of cheese, they are filled with meat. Equal proportions of pork and beef are used for the filling, but instead of grinding it in a meat grinder, it's finely chopped with a knife. It's customary to add a little pork fat for juiciness, plenty of onion, and of course, Georgian spices. Traditionally, the dough is made with water, but you can replace the water with milk mixed with matsoni or kefir. It will take some effort, but it's definitely worth it—be sure to try it!
Instructions
- 1
Step 1
Prepare all the ingredients from the list. This spice mix is close in flavor and aroma to classic khmeli-suneli. The mix can be adjusted in both quantity and proportions according to preference, as there are no strict rules for preparation (marigold, coriander, and chili pepper are essential components).
- 2
Step 2
Add sugar and yeast to warm water. Let stand for 10 minutes.
- 3
Step 3
Then add salt and flour.
- 4
Step 4
Mix and add melted butter.
- 5
Step 5
Knead a smooth, non-sticky dough. Cover the dough with plastic wrap and let it rise in a warm place until doubled in volume, about an hour and a half.
- 6
Step 6
Finely chop the beef and pork with a knife.
- 7
Step 7
Cut the slightly frozen pork fat into small cubes. Similarly, chop the onion into small cubes—the finer, the better.
- 8
Step 8
Add crushed garlic, salt to taste, and spices.
- 9
Step 9
Mix well and let marinate in the refrigerator for 1.5–2 hours (you can use other meats—fatty pork and veal, only pork, lamb and pork, etc.).
- 10
Step 10
The risen dough needs to be punched down.
- 11
Step 11
Divide the dough into two parts, shape into balls, and let rest for 15 minutes under plastic wrap.
- 12
Step 12
Next, roll out the pieces into a circle 1.5 centimeters thick.
- 13
Step 13
Place the filling in the center.
- 14
Step 14
Connect the ends to the center into a ball (like khachapuri).
- 15
Step 15
Turn seam side down.
- 16
Step 16
Carefully shape the dough into a round flatbread, first by hand and then using a rolling pin. The dough should be thin but without any tears. Make a small hole in the center of the flatbread to allow steam to escape. Bake on parchment paper or a non-stick surface at 180°C for about 25 minutes, until nicely golden brown.
- 17
Step 17
Brush the ready Kubdari with butter.
- 18
Step 18
Freshly baked flatbreads are amazingly aromatic and delicious. Serve hot.